That's a really good point. After a day with no bubbles, I ditched the FiberFlour starter, and began one with half-and-half spelt and organic white. Smells lovely and we gots bubbles, so it's all good!

Ginny, what did you use for a mother? I'm in the middle of making one with half FiberFlour and half spelt (because all FiberFlour, at 100% hydration, was like concrete, since the flour so loves to suck up moisture)

No soggy middle? FWIW, soggy middles are the bane of all gluten-free breads as well

Hi, Did you blind-bake the crust, as for an ordinary quiche?

I am really excited about making this. After making my first bath of FiberFlour bread, I had two issues with it (its tendency to be moist and gummy in the middle, like a lot of gluten-free bread, and the "twang" taste that is common to a lot of low-carb baked goods), and it had occurred to me that using the flour in a sourdough application might well deal with both problems (the long prove and comparatively long bake would help deal with the gummy testure, and the sourness of the sourdough would cover the twangy flavor). So I'm just thrilled that you've paved the way. Thanks!