The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Mylissa20's picture

Predigestion and gluten strength

August 18, 2009 - 9:17pm -- Mylissa20

I have started using a predigestion for my WW loaves to compensate for phytic acid, but I seem to be having trouble getting a good rise out of my loaves.  My predigestions have been approx 12-14 hours with 3, 45 min rises after adding the additional ingredients.  Has anyone else had any problems with this? I am wondering if the 14 hours is great for dealing with phytic acid but perhaps breaks down the gluten too much for average sized WW loaves.  Thoughts?

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