4 INGREDIENTS GLUTEN-FREE BREAD RECIPE | Vegan
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- Опубликовано: 11 сен 2024
- This gluten-free buckwheat bread recipe is a real game changer and is made without flour and yeast. It is crispy on the outside and soft on the inside with amazing flavour. I also made a herby high-protein vegan cream cheese that goes great with it. All the recipes are written down on my website, so make sure to check them out.
WHAT BUCKWHEAT TO USE? Make sure to only use natural buckwheat kernels for the recipe. Roasted buckwheat is slightly darker and will not work for this recipe.
RECIE STEPS:
Recipe step 1 2:19
Recipe step 2 3:24
Recipe step 3 5:01
FULL RECIPES ON WEBSITE: deliish.app/re...
INSTAGRAM: / evawadl
Could I use quinoa instead of buckwheat? If so,does does quantity remain the same? Also the water amount? Thank you
check out my quinoa bread short video! it’s without fermentation 😊ruclips.net/user/shortsX3MkYBqSKgM?feature=share
@@deliishbyeva thank you very much for your prompt reply!
@@deliishbyeva gracias por esta receta, he buscado recetas fáciles y nunca tengo éxito, vi esta me pareció super y facil,pero no se que hice mal ,pero no me salió no creció, y quedo pesado, no suave,el sabor está bien pero la textura no, pero no me doy por vencida tratare otra vez, creo le falto más fermentación, gracias 👌❤
I just made this bread. Gluten is not apbroblem for me but I was looking for a bread recipe that did not use flour and had few additives. OMG it is sooooo good! Thanks!
so glad you love it❤️ make sure to also check out the quinoa bread recipe!☺️
It's in the oven. No seeds. Our daughter was recently diagnosed with Celiac, after a type 1 diabetes diagnosis about a year ago. We struggled with her blood sugar but now that we keep the gluten away she is doing better. Thanks for this recipe.
I'm so happy to hear that my recipe helps your family and especially your daughter! I have an autoimmune disease as well and the plant-based + gluten free diet was a real game changer in managing my disease and living an active and healthy life. I can deeply relate to what you are going though and think it is amazing that you support your daughter the way you do!
@@deliishbyeva The bread didn't rise. Should we leave it out longer or maybe add some miso and leave it out longer?
@@jimsavarese5221 did it not rise in the oven? because it is not supposed to. the fermentation is key. when it is. old where you live, let it ferment longer. you can even do 24h.
@@deliishbyeva OK. Thought so. We did a cashew cream cheese and we left it out long enough to have bubbles in it. But we also added miso as part of the recipe. I assume we should wait for bubbles in the batter before putting in the oven? Do you use a typical bread pan to bake it, or a smaller one?
@@jimsavarese5221 yes wait until the dough gets fluffy. I used a regular glass oven baking dish.
I love this recipe and how pure it is, no additional yeast or baking powder, just pure buckwheat. Awesome!
so glad you like it❤️
Mine did not grow at all … did not turn out good🥹
I went digging on youtube to see how to fix the wet bread inside after baking and someone else suggested adding 2 tbs of psyllium husk to this mixture and/or another idea was to add a little maple syrup or honey to assist the fermentation. I will try both and will give you feedback
Mystery solved! Nothing needs to change with the exception of DO NOT RINSE!
Here is what I found out: ruclips.net/video/8IQuDDOLoyI/видео.html
If you’re like me, it may take awhile to realize that 180 Celsius equals 356* F in U.S. The best recipe, 😊 thank you so much!
yes🙊 thank you for mentioning that🙏🏻❤️ so happy you like the recipe!!
@@deliishbyeva hey can u tell me cream cheese recepie
@@snehal145 it is on my website as well! Follow the link for the bread recipe in the description box and find the cheese recipe on the same page❤️
I've just made this bread and it's amazing! I've been using buckwheat for making pancakes/wraps and can't believe how great it is and then came across your video. I'm still shocked how good it is and how it's turned out. I'm so excited to now try different fillings. Thank you so much Eva x
Yay!! I'm so glad you like the recipe ❤
When you toast the bread does it come out nice and crispy, I don’t like my bread falling apart too much
Did you use hulled buckwheat?
Can I use millets like Barnyard ,kodo or Proso the same way
Thanks Eva ❤️ I made this bread, and it was delicious!! Very easy, and I did leave it longer soaking for about 8 hours and covered for about 14-15 hours, mostly because it fitted with my schedule. I'm now making two loaves, and will see how they turn out. I have one container larger than the other so had to adjust the recipe. I'll write another post when cooked.
Did it get more airy due to the extended fermentation?
@@MM-qk8eg It was my first loaf so not sure, but it was crunchy on the outside and soft and yes very airy on the inside.
I've been contemplating getting a high speed blender but I DON'T NEED ONE 🎉🎉
Thanks. You changed my life, for real
Wow!
I finally found the kind of recipe I would want to do!
I don't like to bake bread, yet I use buckwheat kernels for so many things like porridge.
Really excited to try this bread out. Thank you for this recipe!
So happy the recipe sounds interesting to you! That’s why I love buckwheat. So versatile, healthy and perfect for many recipes! I‘m excited for you to try! ❤️
Hello my name is Luigi and im gluten intolerant and it is a curse indeed for everybody but for an Italian, it makes things way more difficult. I tried so many recipes for gluten-free bread that i eventually gave up none of them were close enough to the real thing, I must say your recipe it's fantastic it's fragrant and tasty and spongy too :-) Baked it today it is so good and light I love the smell it really reminds me of good bread. I would like to thank you for sharing your recipe, the one I started yesterday didn't really ferment so I added a teaspoon of yeast to give a little help. Any suggestions, could it be because itskind of cold (i live in ireland)...thank you again
Ciao Luigi
Hi Luigi! I‘m so happy you like the recipe and it helps you! I know for me it was a game changer as well, so I‘m always happy when I can help someone else out☺️ And I know how you feel! I grew up right next to Italy and it is a big change to go gluten-free! Regarding the fermentation. Temperature plays a big role. Try to ferment longer, when it is colder and it should be fine👍🏻
One easy way is to place the batter inside the oven and switch on the light. During winter, warm the oven for few minutes switch off the over leave the light on for 8-12 hours.
@@sindujajayaraman6402 what an amazing tipp!! Thank you for sharing ❤️
Make sure you get greenish buckwheat kernels if they are brown then they are toasted, brown ones don’t ferment.
Great tip🎉❤
You got me subscribed 👏🏼👏🏼I’m amazed by how simple this recipe is 🤩and how little ingredients you’re using. That’s exactly what I was looking for.
I just have my buckwheat soaking, I’ll come back and give my feedback once my bread is ready 😊
cheers
Yay❤️ Thank you for subscribing ❤️ I‘m excited to know how your bread turned out😊
Unfortunately the buckwheat mixture didn’t fermente, so I tried to fix it by adding some dry yeast, but that didn’t help. The bread came out of the oven flat and I’m still trying to figure out what I did wrong 😔
@@franciellimoodie3637 let’s find out what went wrong. did you ferment the mixture by room temperature for 12h not fully covered, so it can breath? what bowl did you use!
This looks wonderful, I was looking for a recipe that involved soaking grains to ferment them and release some of the acids (I try to soak seeds too to "unlock" their nutritious goodness) and this is one of the few recipes I've found. I really look forward to making it, thank you!
So happy you like the recipe!
I had a hard time finding raw groats. They have so many on Amazon. I was looking for non shelled 🤪 silly me. Raw Organic Buckwheat Groats. Thank you 🙏
Wow! It's so hard to make a VGF bread with big air pockets. Excited to try this
Give it a try! I'm super excited to hear how you like it :)
Thanks for this easy to follow and simple recipe for an amazing gluten free bread! I’m new to gluten free eating and this bread has now become a stable in my kitchen.
I‘m so happy you enjoy the recipe and it helps you staying gluten free❤️ if you new to gluten free cooking you have to check out my gluten free lasagna recipe😊
One of our little ones has milk protein allergy and he loves bread, so we will try this one very soon 🙂👌 thanks for the video 👍🙏
I‘m so glad you find it helpful ❤️ Hope you like it😊
I can't wait to try this recipe!!! Every gf vegan bread recipe I've tried has been a disaster!! Like a soggy wet log in the middle! You might be my new best friend :) Thank you
Great recipe! Made it this week and it came out delicious.
Thank you Eva!
so happy you like it😍
Enjoyed your video; very clear instructions and appreciate all the work that went into making this pleasant to watch as well. Was just casually thinking about what kind of gluten free bread could be made without egg (my wife is allergic to them) and have always loved buckwheat, so when I saw this I had to try it despite otherwise trying to stay low carb. Well, I am now addicted to this, my wife loves it, and I am now making it for the third time in the last two weeks. This is more bread than I have probably eaten in the last two years, and its your fault! :-) I make mine with the caraway, sunflower and pumpkin seeds, but also add rosemary -- so good! Just wondering if you or others have tried adding Chia seeds and how that might affect the finished product. Thank you again.
I would like to get answer to that question as well , should the chia seeds be soaked before? And could I add the flax seeds grounded? And or pre soaked as well?
Hi both, I've added chia seeds 4/5 tsps presoaked in a little water (just to cover the seeds) for 10 mins and can confirm that this gives the bread a great flavour and consistency. Less earthy than using only buckwheat, and helped for the mix not being too wet inside as can happen sometimes when using solely buckwheat. I put this at the end together with the other seeds. Hope it helps.
Sorry, I didn't see your question earlier! I'm so happy you like the recipe! Adding soaked chia or flax seeds is an amazing idea! Feel free to experiment with spices and other ingredients. I once mixed in chopped dried tomatoes, olives and basil to make an Italian version, it was delicious.
@@tanmarher thank you for answering! I'll try it with chia seeds as well!
This is absolutely amazing, I gotta try. Since having to go GF DF for heath reasons, I am seriously deprived of good bread :) Thanks for posting this!
totally feel you! hope this becomes a good option for you❤️
I would like to try making this bread as a multigrain bread with a variety of grains (oats, red wheat, barley) and sprout my grains first (I will likely also sprout some beans or lentils and throw them into it as well). Since I would be soaking the grains/beans for sprouting and rinsing them for days while sprouting, do you know if I would then need to do the soaking for 6 hours first that your recipe begins with or should I just go straight to the food processor? I suppose they could dry out while sitting to sprout and need to be soaked again. Thanks in advance for any info you have and thanks for taking the time out to make such wonderful informative videos for people.
Hi, I am glad found your channel. Thank you for sharing I can't wait to try.
❤️❤️
Thank you so much for sharing this recipe. I've tried it and it is so delicious! Just perfect ❤
So glad you like the recipe! 😍
Thanks for this wonderful bread recipe. I use raw buckwheat regularly. I soak and ferment the groats, then cook it as porridge. I would like to make your bread recipe. Please tell me how much water and how much salt that you add to the buckwheat groats that you blend in the food processor. Thanks. ❤
you will find the full recipe with instructions on my website ☺️ link is in description! Excited for you to try!
I love this! Can’t wait to try it!! Thanks for sharing this with us!
Thank you, thank you, thank you!! I cannot wait to make this bread. I was diagnosed with celiac disease two weeks ago and it has been so difficult cult. I am a vegan and cook from scratch most of the time and was delighted to find an egg free recipe (I thought I might have to play around with flax eggs to see if I could get the same recipe to bind without eggs lol but your recipe looks so delicious that I won’t need to try. I tried the shop’s gluten free bread 🤢 and nearly cried thinking I would never have bread again. But what has been so much worse is I used to make seitan quite regularly for meat replacements when hubby was sick of legumes or tofu.
So I am back to researching everything as I did when I was a beginner vegan. Searching for new recipes to try that are suitable, finding what we like and what works for us, etc.
I have never used buckwheat though. And am wondering if fermenting it for 24 hours would be ok? I live in the highlands of Scotland in an old stone house…it is always cold as we have no central heating. In the winter it is never warmer than 14-15c in the house, so it would not have a nice warm place to ferment. If I ferment for this long, should I change the water part way through the process?
For storing buckwheat, should I keep it in the fridge or freezer to keep it from going rancid or losing its nutrients the way we do with flax seeds? Or do you just keep it in a container in the cupboard?
And my final question, can this dough be frozen or does it need to be made fresh each time? While my husband is not a celiac and has no problem with gluten, he is going on this journey with me and he likes bread and I wonder if making a bulk amount of the batter/dough and freezing into portions would work so as not to have to soak/ferment so often, maybe do it once a week but bake the bread daily.
I have to order some buckwheat to be delivered as or local shop owner had no idea what it was and the nearest big supermarket is 2 hours away. I cannot wait to give it a try. I do, however, have plenty of quinoa, s am going to go look at your quinoa bread recipe so I can get some bread started today hopefully. And your tofu cream cheese looked amazing!! That is on my list to make with the bread. Thank you again for the recipes, I have subscribed and look forward to watching your videos and trying your recipes. 💚
Hi Shelley! I'm so glad this recipe gets you excited and makes you hopeful.That's how I felt as well :) There are many great options for tasty gluten-free bread recipes so you can enjoy variety as well. This recipe could be tricky for you during winter because the fermentation works better when it's warm. Since you have a lot of quinoa I recommend my latest quinoa bread recipe. It is super easy to make and you can freeze it. You can also freeze the baked buckwheat bread. That is no problem. However, I don't think freezing the batter will work. You can store the raw buckwheat in your pantry. I will link you my favorite quinoa recipe here: ruclips.net/user/shortsSBrkV5rHjc8
@@deliishbyeva thank you so much Eva!!
The recipe start at 2:15 ...you are welcome
Thank you 🙏
Thanks
Thanks. Hadn't seen your recommendation. I got annoyed listening to empty chat
@@wittycutie same for me , it was a waste of time 😂
I’m kind of shocked that you don’t need ANY leveners for this! No baking soda, or baking powder, no lemon juice, or apple cider vinegar…
Wow this is a great SIMPLE recipe. Easy easy easy….✅
It looks so delicious! I’ll try it right away!
Great recipe with simple ingredient , thank you for sharing 🌸
The simple ones are the beat😊 so happy you like the recipe❤️
Nice recipe Eva, thank you very much for sharing! Subscribed, keep it up!
I made this bread and it is so good! It's delicious and has incredible texture. How long does it keep for? Should I keep it in an airtight container? Currently I just have a cloth tea-towel over it.
Nueva suscriptora de México!! Se ve delicioso 👏👏👏 muchas gracias 🙏🇲🇽🌷
Edith Barrios ¡Bienvenida Edith! ¡¡Amo tanto a Mecixo!! 😍Mexicano es mi comida favorita😊❤️
Probably you can save the water you soak the buckwheat in and use it in a soup or to water your houseplants. The water is cloudy because nutrients from the buckwheat are in it. I save the water I soak beans in and use it for cooking.
thank you so much princess but i think must use wild yeast like starter and add it for help bread fermentation because i think 12 hour or 24 hour fermentation not always get perfect result without starter
Excellent recipe. I liked that u fermented it and didn’t use any baking soda. Am sure to try it. Will start following you on Instagram
Thank you for the recipe. I can't wait to try it!!
Thank you so much for this recipe I will try it looks delicious!!
Nice and Simple. Recipe Starts 2:19
happy you like it❤️
Looks very nice! How much water should I blend with the buckwheat? How much nuts and seeds? Thank you! X
I made it! Loved it! Thank you 😊
yay, I’m so glad!😍🙌🏻
Ive made this - and it doesnt disappoint! Thank you for this great recipe!! How do you store this bread? In the fridge?
so happy you like it! Definitely store in the fridge 😊
I’m going to try this recipe along with your vegan cream cheese. Ps: my house is without air conditioning, so it can pretty hot. What is the target temperature? I may have to bake it at someone else’s house.
Wow this looks really good and so simple to make!
Try it and you will see
Looks so delicious.. I will try this!
Thank you. Looks lovely, looking forward to try it.
I have a question, if I may ask. At minute 3:44 you say to add "a little bit of water". Can you recommend a more specific amount that would work best? Thanks
I made this and for some reason, it came out denser than bread. It's more like a German health bread. It never rose at all and I wonder what I might have done wrong? Should I try it again? I might need to add alot more water to the mix....
You might have to ferment it longer if you try this in winter and the room temperature is lower. You can ferment it up to 24h and stir the dough after 12 hours. hope it works out!
This was exactly what I was looking for thank you for making the video my only problem is I like all natural ingredients and most vegans use lots of additives.
so happy you like it! I’m planning to publish much more recipes soon! all natural 😊👍🏻
@@deliishbyeva looking forward to it 😀
Oh again, everything works except mine is not fluffy like yours and always appears not baked enough all the way through. It is very dense and heavy! It has been my second time and does not come out as yours . Wonder what do I do wrong? Soak for 7 hours. Fermented 14 hours. Baked for 1 hour and 35 min because when checked seemed like the middle is still wet and not cooked. Is your oven heating up top and bottom? Thanks for help
Thank you for the recipe. It is very exciting to try it. I expected a small loaf like the one in the video but my first attempt was a loaf the size of a regular loaf of bread and much moister inside. Would you help me understand the difference so I can get better results next try? Thank you!
what's the recipe?
Can we use sorgam of instead of buckwheat
Great recipe, please make other variations of vegan GF breads, please try molasses and honey in some recipes and tell me how they taste in your opinion. The difference of flavors when changing one ingredient. Molasses will add vitamin B6, Iron, sugars and other minerals and help with proving.
Oh man, I think I used the roasted buckwheat ☹️ I should have read the recipe all the way till the end!!! I will try this again-thanks for your recipes!
oh no 🙁 I will make sure to put the info on top of the recipe! Hope it works next time you try 😊
Just made some, with just salt and no other spices and with sesame & poppy seeds and slivered almonds. It is very tasty but not very airy (it's cold here and perhaps I could have fermented the mix longer than 12 hours).
Try to ferment longer. The fermentation depends on the room temperature. In summer it’s faster
@@deliishbyeva It was still really yummy!
Lovely recipe! I need to finetune it a bit, but the first try taste already great :)
Thanks so very much for this amazing recipe.....I love seeds too....in and on my loaf...
Did you try millet and oat flakes?
If I want to do 2 loaves....can I freeze the second one?.... Thanks so very much!🙋❤️🍞
I have a recipe with quinoa on my website and short videos. Make sure to check it out. You can freeze the bread, no problem.
I keep buckwheat in the water for more then 6hrs and now it is very soft and fluffy. Not sure if it will still work?
Hii thanks for the recipe can u tell me when u put the buckwheat in the processor how much water u did added? 4:01 🌷
love this receipe, so simple.
so glad you enjoy it❤️
Can you tell me what size of pan you used? Thank you 🙏
any one tried it with flax seeds? and can you soak the sunflower seeds and pumpkin seeds first then add, though little damp, how would you adjust the water in the recipe if so?
I can’t find the recipe for the bread made with Chia seeds can you send the link or advise?
This will be great for my girlfriend! She’s vegan and prefers to eat gluten free🌱
Plant Based Fitz Let me know how she liked it!For me this recipe was a real game changer😊
Thank you for this amazing bread recipe, is it ok to slice it and freeze it sliced?
I tried this recipe today, followed your instructions to T. The batter raised much after resting for close to 24 hours.Tried baking them , took close to an hour and 40 minutes, but did not cook inside . What might have gone wrong?
Seems like the fermentation did not work. It needs to be in a warm place, wash the buckwheat well before blending & don’t use a metal bowl✌🏻
@@deliishbyeva you have to wash the buckwheat after soaking. I wash them before soaking . Maybe that is why is soft inside.
@@dragicasuminoska4912 yes definitely wash after soaking
Thank you
Much better to have the recipe write down. Thank you
Can't wait to try this. Many thanks xx
so excited for you to try❤️ hope you like it!
Hi, great recipe. Can we use any other millet or grain instead of buckwheat? I am not too fond on the flavour. Please advise. Thank you
Hae i am pastry chef in Kenya i have done gluten free bread in three five star hotels now what is your biding agent in these recipe.
no binding agent needed for this bread recipe 👍🏼
hey i love your video a lot ,
i want it to give it a try but
have you tried making bread out of another grains , because i cant find buckwheat anywhere near me HELP please .
I will publish a quinoa bread recipe soon! Sty tuned!✌🏻
thanks for the recipe, dev would try this
excited for you to try❤️😊
Hello, I really want to watch your videos but the music between you are talks is so loud and I would make the volume down and then when you are talking it was so quite and I went forth and back. I can't watch your videos like that but I really love them.
I‘m sorry. I‘m also not happy with the audio quality on that one. I‘m still learning but have planned new videos with better audio. Stay tuned. And thank you for your feedback. I appreciate it and always want to improve 😊
Best gluten free recipe I have come across
so glad you like it!!
Hi! Loved your recipe. So simple & healthy. I would like to know if I can use sorghum instead of buckwheat. Would really appreciate your help. Thank you.
I love the ingredients, but can i use buckwheat flour instead of kernels? I dont have a blender. Thank you so much!
I tried looking up the recipe on your website but the screen has no scroll feature and so you cannot see the actual recipe. I tried shrinking the screen to see if it was hidden, still does not work. Can you please post the recipe for this bread and your quinoa carrot bread or dm them to me, thanks kindly Have a lovely day :)
Hi, i put the bread mixture into the oven, on 190 fell asleep 😴 leaped out of bed 5 hours later. Bread 🍞 was also sleeping real mushy in the middle. I don't do email instant gram so i can't get the total receipe, i have another batch ready for the oven just want to make sure I'm understanding
Fahrenheit and
Celsius. Also can i add 1tsp of sesame oil
Thank's 😊
Thank you to share !
So what do you use for leavening? Baking soda or baking powder? You bread looks good
No yeast or baking powder?
yes☺️👍🏻
Are raw buckwheat kernels the same thing as buckwheat groats?
It is the same :) Make sure to use raw buckwheat not toasted 👍🏻
@@deliishbyeva Thank you😊
Danke dir!!!!!
Hey love thanks for the recipe can’t wait to try it, how long does the bread last? And how do u properly store it for it to not go bad. Thank you 🤎
Make sure to store it in the fridge. It will last for at least 5 days ☺️
Looks so appetizer
Looks delicious!
buckwheat grains are expensive in my country, what can I replace them with? Thank you
I will soon publish a quinoa bred recipe! Stay tuned✌🏻
How much water went into the mixer with the buckwheat? I can't wait to try this recipe.
I was wondering too! 1cup of water. I found a link for the full recipe in the description.
Do you have to soak it for 6 hours? Would 5 hours be enough if you were stuck for time? Or can you leave it soaking overnight for say 8 hrs?
My brad look like a rock
How long you put down the buckwheat when u blend it
I followed the recipe to the letter and got the same results as many others here. Tastes wonderful, BUT... hard and crunchy on the outside and wet and raw inside. I did not use a metal bowl, it was raw buckwheat, all according to the recipe. 2nd time I even placed a bowl of water on the lower rack to soften the crust... did not work. I love it anyway but could not serve it to others. I will keep playing with it until I get it right as I love the simplicity and the taste.
same happened to me ..
Hi! I’m making this as we speak… really hoping it turns out good. Just a question how long is too long to ferment it? I left it 24 hours just because I didn’t get a chance to bake it sooner with my little one running around.
It smell funny but not bad.
I still made it, I just wanted to ask before I give it to my little one tomorrow morning.
Thank you
hey! so glad you give the recipe a try! If you ferment it longer then it starts to smell a little funny as you said. However, the smell is normal and there is nothing wrong with the bread. Hope it turns out well😊
@@deliishbyeva oh my goodness thank you so much for answering so quickly!
I am so excited now to see how it’ll turn out. I’m celiac and my little one is one the autism spectrum so we both avoid gluten and we both are vegan. I really really want to be successful with this recipe and hope that this can be our bread from now on. Thank you again!
@@evyk2185 let me know if you have trouble with it. Also check out my quinoa bread recipe in my shorts or on my website. It’s without fermentation and a little bit quicker😊
That looks so good, thank you!! I have all the ingredients so I'm going to make it this weekend.
Yes thank u, I want to try this to offer to a friend ❤️
i recently bought a grain mill and was wondering if i HAVE to soak the buckwheat as you should not use "wet" or "oily" grains in the mill
Very good recipe 👌 😋 👍 👏
@Easy Plant-based Living I tried the bread today but it didn't turn out as good. The outer portion was cooked but the inside seemed doughy. Any idea what could have gone wrong. The batter was fermented nicely but was smelling funny. There were lots of bubbles till the I folded the seeds in.
It was the same with me. I'm trying again today but fermenting for much longer, maybe 24 hours.
Lots of bubbles usually mean lots of fermentation, it should smell a bit sour, and that's a good thing. If a bread, any bread, isn't done in the middle, just bake it longer. If the surface is getting too brown, reduce the oven temperature. If you are willing to work with the process and tolerate some failures, you should end up with wonderful products. I say this as a baker with 60 years experience. I've had my share of failures and that's OK with me. They have all taught me something that I greatly value.
@@jamesvoigt7275 Thank you so much for the great advice James!
@@lilliavellino6364 Since the time I posted that comment, I have had trouble with a (wheat) bread recipe myself. Not all recipes work for everyone, so take that into consideration. In my case, I changed the baking conditions and found success, but that requires some dedication and may not always produce the desired results. Experience helps a lot to determine if the process is right for you. I wish you success whatever your endeavors.
You added no ferment? Mine did not grow at all?!