I have recently been experimenting with adding amaranth flour to some breads. I have added only a small amount of 5% (50 gm out of 1000 gm total flour) and found that even this accelerates the fermentation speed significantly. In a recent bake I used my go to test recipe of 40% fresh milled wheat and 60% bread/AP flour, 25% starter, ~79% hydration. I retarded loaves both with and without amaranth overnight and when baked in the morning, the one with amaranth was clearly (if slightly) over fermented while the standard loaf was perfect.
Has anyone else had this experience with amaranth?
Just curious. Thanks.