As noted, removing gluten from baked products poses technological challenges, because the protein possesses unique properties vital for both the retention of
gas during fermentation and the preservation of moisture levels in the dough.
«Burp» your crock or vessel daily (simply open the lid and immediately close) to let off
any gasses during the fermentation process.
Not exact matches
This mash is placed in Kentucky white oak barrels with salt - sealed wooden lids that have tiny holes which allow the
gases of the peppers to escape
during fermentation.
Never fill your jars to the very top because
gas will be released
during the
fermentation process which might cause your jar to explode or the liquid to bubble over.