Comment on Wild Yeast Bread (GF/V) by Veronica.
Love this recipe! It’s the best gluten free sourdough recipe I’ve found that is as true to what true sourdough bread is as possible, and actually works! However, many times when I bake it I get a “flying crust.” I’m thinking it’s because I’m over proofing (although I’m only doing 1.5-2 hours, but it’s been rising quite a bit in that time), or the oven temperature is too high or low? I’m wondering if you have any ideas about why that is? Thanks!
Veronica Also Commented
Wild Yeast Bread (GF/V)
Thanks for your reply! I took your advice and it worked perfectly!