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Hello. This dark pita bread is missing the amount of oil - it's only 1/2 --but you need half a tablespoon 🙂
Thank you for your great flour - it's a joy to bake with!!!
I went to make a sourdough from dark flour mix using the buckwheat bread recipe.It absorbed all the liquids.I wonder what I could do to make it into something sensible.Can it be left in the sourdough in a warm place as in the buckwheat bread recipe,or should I put it in the fridge to wait for the morning.I put 9dl of water and 7 DI of flour 25g of yeast and a dough root.
Hi Gretel,
What buckwheat bread recipe do you mean? 🙂 If it's not a recipe created for our flour, you should use less flour. Our gluten-free flour mixs are sized differently than wheat flour and other brands of gluten-free flour mixs. If the problem with your recipe is dry bread, you should add a few tablespoons less flour and let the dough swell for a while before adding the rest of the flour.
Really easy to make and the syrup gives a nice taste. This immediately became a standard recipe. I double the dough and slice it ready to freeze. I also tried the tuna by adding a little more syrup and also cinnamon and raisins - delicious when toasted!