is gf sourdough just kinda gummy?
been doing gf sourdough for a few months now. by no means an expert but ive definitely made some huge improvements navigating both a gluten and wheat intolerance. the one thing i cannot seem to get right is the inside. it looks beautiful, but is always gummy!!! things ive tried to fix this:
- bringing down the water by ~30g and increasing the flour
- got an oven thermometer to ensure it wasnt being underbaked (it was, but this didnt fix anything)
- different flour blends and recipes
most recently i’ve been using the bakerita sourdough recipe. my next attempt i will probably try millet instead of brown rice, as she said its gummier than other flours. but my boyfriend (who i am baking for) says he thinks this is just how gf bread is. i refuse to accept that lol. pics for context but taking any and all advice. besides to use caputos/king arthur bread flour bc its not wheat free