Please could I have the mother dough recipe as it's not listed here and I'm new to sourdough so have no idea how to make that. Thanks so much, really appreciate it

Hey Ben, I totally agree with you, it is a very complicated forum and lengthy too, I'm like you I gave up reading it, as although helpful, it didn't actually give me what I wanted - a simple recipe in full in simple steps. I'd love to do sourdough too, but it looks (from the forum at least) so flippin complicated. I find, despite making those white UFFF rolls every few days, I still miss the strong tangy taste of sourdough, so have taken to buying a loaf once a week from a wonderful baker who makes simple sourdough with water, flour & starter dough. On the odd occasion it's worth the extra carbs, as I can vary my carbs to allow that once or twice a week and still keep under 80/90g carbs a day. Guys if you can help with this, just post a simple and complete recipe, I'd be forever grateful and I'm sure Ben would too!!

@Paul Stevens Gosh! Really? Ouch!!!!!! Actually I was asking Clanhutchy for the recipe from the picture, as those looked such lovely scones & are not the same as the Lonjevity recipe. Obviously I've got the one from Lonjevity as the link is right there and having tried it, it wasn't so good, so I was just enquiring after the original recipe. Does that help you understand why I was asking now?! But so very many thanks for all your kind help & your charming friendly reply though!!! Really did not expect that kind of reply from this forum.

Recipe please!!

Oh that’s good to get it clarified! thank you. As a matter of interest, I’ve just made Cinnamon Buns (from your website) & tried sugar instead if insulin & boy, the difference it makes to yeast!! It grew to over 3 or 4 times its size & bubbled & foamed, so I think for me, that tiny bit of sugarwas far better than inulin & it was worth it. Thank you Gerry, I’m so very happy to have found your fibreflour, it’s made our lives on low carb 500% better, you’re a genius! everyone is asking what I’m using for my soft rolls (which I think I’ve perfected now!) So I’m sending them your way!

They look outstandingly good! I too have found that over proofing doesn't work well for me. I've made a FFlour loaf (which I really should have made into rolls first like you said!) and it was soggy in the middle. But then I made the UFFF soft burger rolls and boom, they are amazing! Made them 4 times now have now perfected that recipe. Only proved for an hour-1 hour 10 mins tops, or they sink when you put them in oven (which I do the second I take them out of the proving drawer). It's given me confidence to make bread and as you say, Gerry, only proving/proofing the dough once means you can have bread in an hour! Thanks to you all for inspiring me to keep at it. Breadmaking is an art, I've realised, and I am a novice, but all your helpful comments and recipes has helped me so very much!

I know I'm late to the party, but I've read that the tiny little bit of sugar you use to get the yeast fermenting and bubbling nicely (i.e. 1 teaspoon) is negated because the sugar turns to alcohol during the fermenting process. Is that right?

Fabulous idea Spence, thank you so much for this idea, I'm so excited about having pasta and will try both. REally appreciate everyone's help, thank you

@Gillian Shannon Yes I soooo agree and the time everyone takes to post these ideas and recipies is invaluable! I'm sure Donna appreciates that now. I think Spence's post was marvellous and the idea is that we all sift through these recipies and ideas and come up with something that suits us, so thank you a million Spence and everyone else for the time you take sharing your ideas and recipies. As someone who's only just found Fibreflour (thankfully after only 5 weeks on Keto/Low carb) I'm hungry for any help anyone can give. A big fat thank you to you all!

Yes please do keep it available, it's a no brainer - prebiotic & sugar together! I wasn't complaining about it, just asking for advice on how much of it to use gram for gram for sweetener or sugar in recipies, and if and how it will affect consistencies, whether I should add more liquid etc. I was just after some help with using it, so thank you for your help.

Thanks so much, I'm looking forward to making these, they look like shop bought rolls but better!

Oh what a lovely thing to do! Now we're nearing the end of this pandemic (well learning to live with it at any rate!), it would be marvellous! The lady who gave this soft rolls recipe sounds so knowledgable, maybe she should do a demo??

Hello, sorry if you've been asked this, but what can I use instead of vital wheat gluten? Indeed, what IS vital wheat gluten??? Many thanks