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Hydration And Psyllium Amounts
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Done 24/05/2013
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The Psyllium husks have been soaked prior to mixing in 200% water
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Flour Weight50g
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Straight Dough
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IngredientBakers%WeightBakers%WeightBakers%WeightBakers%WeightBakers%WeightTotal Required
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Millet Flour60306030603060306030150
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Psyllium2142638410515
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Potato Flour2010201020102010201050
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Tapioca Flour2010201020102010201050
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Salt21212121215
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Yeast (Instant)0.70.350.70.350.70.350.70.350.70.351.75
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Water12060140701708519095220110420
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Yield224.7112.35246.7123.35278.7139.35300.7150.35332.7166.35691.75
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Psyllium Soaker
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Psyllium2142638410515
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Water402080401206016080200100300
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Final Dough
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Millet Flour60306030603060306030150
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Psyllium Soaker422184421266316884210105315
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Potato Flour2010201020102010201050
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Tapioca Flour2010201020102010201050
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Salt21212121215
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Yeast (Instant)0.70.350.70.350.70.350.70.350.70.351.75
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Additional Water80406030502530152010120
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CommentsGot a bit wetter than the others
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After first risesmallest bubbleslargest bubbles
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Second RiseFlat, a bit of expansionBiggest expansion
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After Bake (30min, 210C)not much oven springnot much oven springnice shapepuffed up, collapsed wimmediatelyVery puffy, collapsed quickly
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Good, hearty taste, very slightly bitter
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Crumb OK with 4% and 6% Psyllium
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Very moldy on day 6
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