Comment on Simple Sorghum Sourdough by Bill F.
Hi, I have been baking gluten free yeast bread for many years but am just starting sourdough breads. My first three loaves (before I found you) were OK in taste and crumb but were quite flat – not boules. This refrigerator method definitely solved that! I was so excited all the way through the rise in the bowl. It was more than 4″ high! But after baking and cooling it was only 3 inches high and was quite dense. Do you have any advice for me as to what might have gone wrong? Thanks for the great videos and website!
