I have been a dabbler with wild yeast for the past 2 years. When my wife was diagnosed with Celiac we tried sourdough but she could not handle the yeast even though it was natural. Now we are considering buying a Mockmill so that we can bake gluten free bread with baking soda as the leavener. For Christmas my wife bought me your book and I am devouring it qite literally (the recipies at least)!
Hi Dan, and welcome to the chatroom. It’s good hear that you’re enjoying flipping through Wild Bread. When you’ve cultivated wild yeast in the past, which flours did you use? Do you think it’s possible your wife will be able to tolerate wild yeast breads made with a gluten-free flour?
Howdy from North Country NY
Posted - Dec 30 2018 : 6:46:57 PM
