Sourdough is by nature a dense bread. This is caused by the acidity of the dough, which weakens the gluten network that is formed compared to the usual fluffy structures, we’re used to with normal bread.

Here are some thoughts on sourdough:

• Overall, superyummy, in terms of taste and nutritional value but with the regularity of the clock I experience tolerability issues (on the quite uncomfortable side of the scale)
• Dense texture; which I started to dislike, maybe it is something that appears due to association with my tolerability issues.

I’ve tried a slow fermenting method as well; described elsewhere.  This has become one of my favorite ways of baking bread!

Minor detail: Unfortunately I still cannot eat it 😞

No further whining – action instead:

I decided to test a new sourdough with chickpea flour instead of regular flour to find out whether my issue is with the yeast or the gluten (chickpea flour is devoid of gluten).

I used the slow baking, no knead bread recipe with chickpea flour, but to get something more lofty, added sodium bicarbonate.

In the picture below you will see the effect sodium bicarbonate has on the (bubbly) dough.

After baking it looks very much like a normal bread, and for a sourdough bread it was relatively airy.

The taste was not to my liking, too much chickpea (*duh*), so I’ll be experimenting a little further with other additives