Need a sourdough recipe ~ was a flop!

[ORChick]

Yeah a grinder is on my Christmas list. I was on my list last year and DH was buying one but the dang sales lady talked him into a 'wet' grinder, for meat :/ not really what I wanted.....poor guy tried!

If I sprout the wheat, dehydrate it, then grind it....that doesn't have an impact on the gluten though....which is what I am trying to minimize.
Am I wrong?

I don't know much about gluten intolerance, so I'm just going by what I have read. But I think that sprouted grains are considered more like veggies by the body, rather than grains. But that may be something else, and not the gluten. I would think also that a 17 hour final rise (or whatever it is) would be sufficient soaking for your purpose. But again, I haven't studied this much.

 

[big brown horse]

I made bread sd yesterday. My house is cold inside (it was only 61 degrees outside) and it took my bread all day to go through the rising process...but it did and it came out fluffy. I wonder if you keep the dough on the cool side and let it rise slower than I did, would that help "ferment" the flour enough for it to become gf?

(I made my dough at about 9:00 am and didn't bake it until 9:30 pm. by 9:00 pm I finally put the loaf in a warm oven b.c I was getting tired and wanted to go to bed.)