The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Xanthan gum in wheat sourdough

debsch's picture
debsch

Xanthan gum in wheat sourdough

I remember months ago reading about using xanthan gum to make bread less crumbly. Well I've finally got my hands on some and I'm wondering how much to use in a regular sized loaf of sourdough. The recipe I use has about 4.5 cups of flour plus 1/2 cup starter. Thanks.

phaz's picture
phaz

Search for it - a few interesting threads come up.

drogon's picture
drogon

that I make (cake, not bread) then you're looking at about 3-5g per 500g flour.

However... Crumbly bread - assuming its not stale, sounds like you may have low gluten flour.. get a higher gluten/protein content flour?

This is the first I've heard of someone using XG in regular bread though.

-Gordon

Wild-Yeast's picture
Wild-Yeast

Xanthan Gum makes mayonnaise failure proof.

Wild-Yeast

clazar123's picture
clazar123

Xanthan gum is a workaround. Non crumbly whole wheat bread is easily achievable without any gums by PROPERLY hydrating the dough. This means adding adequate liquid and building in a soaking time so all the branny bits get waterlogged. Crumbly bread happens when the branny bits (or any portion of the flour) are not adequately wet. After it bakes, the drier bits absorb the moisture from the starchy crumb structure, which then becomes brittle. So, not only is adequate liquid needed but time to absorb the liquid is also essential. I often mix my WW dough in the evening and it is much wetter and stickier than my final dough. It sits in the refrigerator overnight and by AM itis a firmer,slightly tacky dough. It makes a moist, fluffy,non-crumbly bread (as long as I kneaded to windowpane).

This brings me to another point. It is essential to develop that starchy gel, esp. in a whole grain  dough. I will argue that THAT is the real purpose of kneading and developing the dough to windowpane.

To answer your question about how much xanthan gum to use, it is very little, I imagine. For gluten free, non-wheat flours, it is often under a teaspoon per loaf. Google some GF loaf recipes for an idea of amount. I'm sure there is even a baker's percentage.

Bake some delicious fun!