Sunflour 1:1 bread
My recent bread-making has been plagued by a series of disasters, punctuated by not-quite-disasters, but hardly ever anything great like my original 1:1 bread . I read up on various aspects of baking, tried adding less liquid, using warmer water, adding more flour, and various other tweaks, all to no avail. The pattern was that the first rise would be fine, the second rise so-so, but then instead of a great oven spring, the bread would actually deflate in the oven. A very sad experience. Today I looked back at the old recipe, and noticed that it had used flax-seed flour instead of sunflower seed flour ("sunflour"). I changed to the latter because I found the taste of the flax seed flour to be a bit more savory than what I was shooting for. However, looking at my flour tests , I realized the sunflour seed hadn't risen nearly as well as the flax-seed flour. So that could well be my problem! Before going back to the flax-seed flour, I tried one last trick that I had seen i...