Vital Wheat Gluten and Sourdough
I'm not saying that gluten is good or that it is bad, I'm wondering if the sourdough fermentation breaks down added vital wheat gluten in a loaf like it does the existing gluten in the wheat. I would like to know more about the process of breaking down the proteins in grains with wild yeast, specifically gluten in wheat. I understand that the gluten is necessary for the proper structure and oven spring, but I have also come to understand that sourdough and other wild yeast does something to the gluten to make it more friendly for anyone who may have issues with gluten. Are we building it up while breaking it down?
So what's the deal guys?