HeinG

I am quite confused, being a baker of Sourdough breads. Apparently Sourdough breaks down the gluten considerably, I cannot get real clarity on this, but what I can gather - let’s say 100-fold. For simplicity I give you a simplified recipe: 1) 33.3% Rye Flour @ 3% gluten 2) 33.3% Rye Sourdough starter (= 50% Rye flour + 50% water) ...