In need of information!
I a previous entry I showed bread I made form potato fiber that I got from my daughter in Germany. It worked great and was super delicious. I think I also said that I am looking for alternatives. In this case I chose hemp fiber. It needs to be something that absorbs liquid and expands throughout the baking process.
Now I am out of potato fiber and started my experiment with the hemp fiber. Well, it did not go sooo well.
First of all the hemp fiber is dark green. I prefer a light bread, at least on the inside.
Then I was not able to form a loaf. Had to spread it in a baking form. Well, not bad and it rose somewhat. Off into the oven.
I was in for a surprise. The bread rose in the oven and then collapsed. The sides stayed firm but the center is dense and moist. It looks like only a top layer rose and then when the pressure of the gases underneath it diminished it just sunk in.
I know of one factor that could have caused it, too much liquid.
The recipe requires quark, which is difficult to get here in the USA. I normally make my own for cheese and baking. In this case I had found some at Wholefoods but it contained way more liquid than it should. Maybe one of the reasons for the difficulties in staying up.
Maybe I should try coconut flour since it is absorbent as the potato fiber. Almond flour would not work.
Anyway, if anyone has any idea where I could get potato fiber (in the USA) that would be great. I searched the internet already to no avail. And it has to be potato fiber, NOT potato power, nor potato starch.
