re: #201 calochortus

You want hardcore sourdough? I make up my dough and stick it in the back of the refrigerator for a week. It doesn’t rise particularly well at that point so I dissolve a bit of yeast in water and knead it in before I let it rise again before baking.

Why do I do this you ask? Because my hubby is gluten intolerant or maybe celiac (he’s never been formally tested) and evidently the lactobacilli breaks down the gliadin component of the gluten enough that he can eat it. But it does come out really sour.

That’s a really cool bit of information. Thank you for posting your experiences. I don’t know anyone like that right now but you never know when you might need to know something.