When making a cream cheese (or other) filling for danish, and such variations it is used for; I read one recipe including 'guar or xanthum gum'. I never see it other wise in recipes and would like guidance on a ratio, amount for it's use. What exactly it does... I now have looked for it and see it listed in bread and many items. Are there any articles about this? Why, when it is used??
I used to be able to make good sourdough bread, recently though whenever I make the dough I will develop the gluten, I can make a windowpane, in a mater of hours the dough turnes into the consistancy of gum it is like the gluten has dissolved. I try baking th bread and it turnes out heavy and dense. this is a regular white flour and water starter. Can anyone give me an idea as to what am I doing wrong?