I purchase my wholemeal spelt, rye and wholemeal flours from the retail outlet of a local Indian importer here in Oz who buys in bulk and bags and into 1kg and 5kg lots. Prices are very reasonable and I've been baking with them since starting on sourdough ~3 years ago. Every now and again they only have "conventional" spelt, rye and wholemeal, i.e. without the bran. I'm thinking that when I only have those "conventional" flours I can add fibre content by adding in some psyllium husk:
- What is a reasonable percentage of psyllium husk to flour weight in grams?
Should I add the psyllium husk to the flour before making dough with an increase in water or should I mix the psyllium husk with X g of water and minus that X g of water from the total water my recipe calls for?
Any other comments re: sourdough bread with psyllium husks are welcome.