So I was up at 5am, starting my polenta sourdough. Bubbly starter, in with flour and polenta from the polenta tin. Hmmmm, dough is really tight, add more water. 30 mins later, dough even tighter. More water. Another wait, then.... yep, more water. Three hours with stretch and folds, tighter and tighter, finally give in and bench rest sad little lumps of partially risen dough.
Puzzled, check polenta tin. Funny, the label says Powdered Gelatine. So That’s where the water went.
Well, it’s been roughly shaped into boules and is in the final rise but..... hope springs eternal in the human breast eh? Meanwhile, build another starter and retire, grumbling.
