Ashley
656 Posts
Ashley
MOSCOW
Idaho
USA
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Posted - Aug 09 2018 : 07:42:52 AM
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The gluten-free flours react with moisture differently than gluten flours. They seem to wick up moisture right away, and then as the dough sits, release it. This is most pronounced in rice flours, but also a factor when working with quinoa flour. If you flip to p. 69, there is a before and after conditioning picture. In the first picture, you can see how dry and crumbly the "dough" in the bowl looks. In the second picture, taken after conditioning and just before the loaves were shaped, you see a cohesive, hydrated bowl of dough. No water was added to the bowl to make this happen.
Did your quinoa dough end up coming together by the end of the 2 hour conditioning process? |
Ashley Ogle |
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