I read recently that pulse flour can be used in bread. Has anyone tried this? I'm thinking of putting some yellow split peas through my Schnitzer Pico mill as an experiment.
I have tried chickpea flour, both in the bulk ferment for a loaf as well as an improver for a SD starter/preferment that was breaking down the gluten resulting in a sludge.
For the starter/preferment improver use a small amount is enough. 1tsp for a 100g 100% hydration preferment.
Using in the bulk ferment as an integral part of the loaf, its OK, but you cannot include too much as it gets sticky and the dough becomes difficult to handle. Experiment and see what you think of it, but add in increments to avoid adding too much.
I have tried chickpea flour, both in the bulk ferment for a loaf as well as an improver for a SD starter/preferment that was breaking down the gluten resulting in a sludge.
For the starter/preferment improver use a small amount is enough. 1tsp for a 100g 100% hydration preferment.
Using in the bulk ferment as an integral part of the loaf, its OK, but you cannot include too much as it gets sticky and the dough becomes difficult to handle. Experiment and see what you think of it, but add in increments to avoid adding too much.