Quote:
Originally Posted by bower
I thought since the bread was mostly wheat flour there should be gluten enough.
|
Hmph. I would have thought so too. The problem isn't lack of gluten, but lack of rise (CO2).
Maybe there's a slightly different thing going on -- that the yeast got used to - and multiplied by - eating spelt, and when they got into the wheat they didn't know what to do with it?
I bet you could "convert" the starter by feeding it wheat.