May 4, 2010 - 10:06pm
gluten degradation in starters
just out of curiousity- If the gluten in a starter is extremely degraded to the point of "glueyness" will the small amount of starter used affect the quality of the final dough?
just out of curiousity- If the gluten in a starter is extremely degraded to the point of "glueyness" will the small amount of starter used affect the quality of the final dough?