I/we have not bought a loaf of bread from a store in over 5 years. We make all our own bread, english muffins, pizza dough, etc from sourdough starter. Use only 1 cup of starter, 2-3 cups water, rye flour....enough to suit oneself. oh...and 2 tsps salt. Made our own starter per a recipe....flour and water....feed it every day for 5 days....becomes starter. Will share more of our breadmaking if anyone interested. Simple recipe for making ones own starter...bread...etc. BTW....interesting....I read it in print.....apparently a fact....that the process of fermenting...ie...sourdough bread....lowers the amount of gluten from....pls forgive....cannot remember the exact number of the high side.....but bottom line pretty impressive.....reduces the amount of gluten from 176,000 or 186,000 parts per whatever....to TWO DIGITS....yes....from that huge number to TWELVE..... Yes....I said reduces the amount of gluten from 170,000+ to 12!
just fyi.....jim