kiwifruta

Nice video thanks. Looks like the water activated enzymes worked quickly to separate the starch and gluten. I’m happy to give the test a go, over a 7(?) day period, but it’ll need to wait until January sometime. What are you wanting to validate? My original comment wasn’t explicitly nor implicitly stating that a 3 day cold/slow fermentation destr...

My reply to your points 1) I said I ‘first learned about it’ on the linked reddit post, don’t know where you got the ‘base this on’ idea from. 2) Yes, I’m not celiac, why you believe I implied that celiacs are safe to eat bread made this way, is beyond me. 3) gluten intolerance, blood tests by a laboratory and results interpreted by nutritio...

Thankfully, we have your comment as an example of the belligerent consequences of erroneously inferring that when a gluten intolerant person is adding something that hasn’t yet been brought up in conversation by way of sharing a couple of experiences and their current understanding of the role of water and enzymes regarding gluten in slow (cold) fermentation b...

I wasn't suggesting it was gluten free, nor was I referring to gluten-free wheat starch.

I’ve been trying a refrigerated 3 day bulk ferment of white wheat flour sourdough with success. I’m gluten intolerant, there are celiacs in the extended family. With a 2 day refrigerated bulk ferment I felt some reaction unlike the 3 day ferment. I first learned about it here. https://www.reddit.com/r/Sourdough/comments/cko3x8/72_bulk_ferment_tur...