Home baking with inulin/chicory root fibre?
I found these threads mentioning inulin as a product ....
.... but couldn't find anything re: using it as an ingredient in home baking.
Most of my home baking tends to be medium-high hydration (70-75%) partial whole wheat loaves (~40-65% of total flour weight as WW), baguettes (72%) w/pate fermentee or some sweet brioche-esque formulas.
Anybody have any experience adding inulin (I use generic "clear" fibre, the type you mix in water) as an ingredient in home baking? I'm tempted to start with, say, 5-7% of flour weight to test. Any issues I should watch out for?
Thanks in advance.