How Much Flax Seed Meal Can I Add To a Sourdough Formula?
I would like to add coarsely ground flax seed meal to a sourdough bread dough. I have read that too much flax seed meal can adversely affect gluten development (due to enzymes in the flax seed).
What would be a recommended amount in baker's percent? How high could I go?
If it would help, here is the tentative formula I'm working with (I've not actually made the bread yet so have no hands-on experience). The formula has 40% refreshed sourdough starter (100% hydration using commercial bread flour) and 15% whole grain flour. Bread flour is a commercial, unbleached white flour at about 12% protein.
Thanks in advance - SF