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Millet and sorghum are both grown in Italy, so were my default for creating a #lectinfree sourdough. This is the best combo so far: 50/50. The bread is made soft and sweet by the sorghum, but given structure and tang by the millet.
250g millet flour
250g sorghum flour
10g psyllium husk
120g millet sourdough starter
I mix the flours and salt together. When the starter is peaking, I gel the psyllium in the water for 25 mins, then add in the starter. I mix all this into the dry ingredients and then leave overnight in the fridge. In the morning, I take it out, leave till room temp, the pan it up and proof for an hour and a half. 200C for 20 mins, then 175C for 35 mins and it’s done.
This is only my third attempt at a #lectinfreebread, but 2 years of making soudough has helped. Still, my next attempt will be 75/25 in favour of sorghum…we’ll see how that turns out.