Need info on hydration levels in GF bread
I understand that Gluten Free is a whole different specialty but then-so is Whole wheat and so is Rye. GF is not discussed at the same level as these other breads and I'd like to initiate that now. I learned so much on this forum about how ingredients behave and right now I need to understand how the different starches and non-wheat flours behave in a dough. Hydration levels are part of that.
Does anyone have any experience in this area? Articles? Links?
I have followed JeurgenKrauss's experiments with great interest and would love to see more. Laura T has made some amazing sourdough GF loaves and while I do sourdough with my wheat bread, I'm not ready for that learning curve yet.
Maybe this is the last place a Gluten Free baker would look but I believe there is so much a wheat based and a gluten free baker have to offer each other. I just made a GF loaf with a water roux-that idea came from my wheatbaking experience! There is a lovely looking Japanese Milk Bread (GF!) I'd love to try soon and the techniques sound almost identical to my wheat based experience.
Let's get some dialogue going.