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Synthia again… I have a rather late schedule and sometimes …

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Comment on Wild Yeast Bread (GF/V) by Synthia.

Synthia again… I have a rather late schedule and sometimes I make the bread dough rather late and would like to rise it overnight. Can I do this in the fridge so it does not overproof? If so, should I rise it outside of the fridge first a while? Also should I bring to room temp before baking the next day?

Recent Comments by Synthia

Soft Gluten-Free Dinner Rolls
Hi Chantal – going to try this recipe (maybe for turkey burgers)… Can I use my sourdough starter instead of the yeast, and what adjustments would be needed?


Buckwheat Sourdough Loaf Gluten-Free Vegan
(I posted the following as a reply to your advice m
on crumb and density for the buckwheat bread, but I don’t know if you saw it, so Im reposting it as a new comment.)

Hi. Thanks for the advice. (And the new recipe) I already add psyllium husk (in powdered form) as per your recipe. Should I add more than the prescribed amount? And I will also try the ground flaxseed. How much do you think I should add? Just a little bit like an egg replacement or more like a flour addition? Do you think the starchy flour like arrowroot help with structure or hinder? Could that starchy flour be some of the reason my bread remains a little dense and damp?


Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi. Thanks for the advice. (And the new recipe) I already add psyllium husk (in powdered form) as per your recipe. Should I add more than the prescribed amount? And I will also try the ground flaxseed. How much do you think I should add? Just a little bit like an egg replacement or more like a flour addition? Do you think the starchy flour like arrowroot help with structure or hinder? Could that starchy flour be some of the reason my bread remains a little dense and damp?


Buckwheat Sourdough Loaf Gluten-Free Vegan
Hi I have been making this bread through the pandemic. Started doing it when I found my usual buckwheat gluten free bread was not in stores any longer… I love this bread but I am lately having a little problem with the crumb. It’s coming out a little dense and a little moist. How would you suggest I get a little more lift in my loaf with larger crumb? My sourdough starter is amazing and rather active when I use it. I wonder if I’m over-proofing it but I’ve tried both just a few hours of proofing and a lot of hours of proofing and it always seems to come out a little dense.


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