Mixing Psyllium Husk Powder into Dry Ingredients? (For Aran Goyoaga Recipes)
Hello! I've been making some sourdough recipes from Goyoaga's book for the first time this summer, and overall, I've been lucky that they've all turned out pretty well. (I've tried the seeded boule, ciabatta, nordic seed bread, and am currently in the middle of proofing my first batch of bagels.)
I bought Anthony's Psyllium husk powder, after finishing up some whole psyllium husk by Terra Prima (?) I got at Whole Foods. (The one that embarrassingly proclaims "COLON CLEANSE" to everyone at the checkout, but still worked fine in most of my recipes). This was before I saw that people here don't really recommend Anthony's brand, and I noticed all of the "psyllium boogers," as someone here called them, when I tried using it.
I will eventually buy a different brand, but I don't want to toss an entire $26 bag just yet. Has anyone had success with mixing the psyllium powder into the dry ingredients? I know Goyoaga says she prefers you to mix the powder with water and let it gel separately in most of her recipes, but has anyone tried this work around? My bagels that are currently proofing have so many psyllium "boogers" in them that they look like cinnamon raisin.... AND I really did try to incorporate the powder slowly while whisking like a maniac. :)
EDIT: I also do not have a stand mixer yet, and it seems this is part of the issue, but u/katydid026 mentioned that Aran addressed hand-mixing in her substack. (I never thought I would need a stand mixer as a gf person, but apparently I *can* be a fancy baker! )
Thank you to everyone for your help!