Gluten Free Bread & developing Yeast
Hi there. I've been doing gluten free baking at home for the last few years, and I would love to hear from anyone of you who has done the same and is working on new recipes or ways to make their gf experiences a little more interesting. I've been wanting to begin using less yeast and letting the yeast develop for a longer period of time (to develop flavor). Has anyone done this? Do you have any suggestions as to how much less yeast, and how much longer to let it ferment before hitting the oven?
Any tips, tricks, suggestions, or otherwise are welcome! Even those that don't specifically have to do with the leavening process.