Comment on How to Make Grain-Free Bread by Emily.
Hello, I followed the sourdough list of ingredients and my “dough” is like cake batter.. I substituted the buckwheat flour for cassava and chickpea flours (50/50), but I doubt it would have made that much of a difference. I see other comments that if you’re doing the sourdough starter you should decrease the water but in the ingredient list you have 1/2c starter and 1 3/4c water.. should I add more flour in the morning when I take it out? Should Still add the baking powder also?