I reduced the Promitor to 30% and increased erythritol, so it will be sweeter with less gas

Fantastic, I agree, the way to go for me too

Nice an wholesome, better than fluffy white rolls IMO

Did it work ok taste and texture wise Looks great

I just add the flour and water 1 to 1, the yeast and yogurt was just to get it started.

Greatly appreciated, nice job, cheers, Gerry

When ready to make your first breads, you will likely need a longer proofing time as well. Up to 4 hours has worked for me. I takes an hour for the mix to warm up and start rising but should be maxed out between 3 and 4 hours. Just keep an eye on it and give it more time if need be.

You can make a 1000g batch by adding 500 ml water to 500 grams of fiberflour and start fermentation with a teaspoon of yeast and three tablespoons of yoghurt. Within an hour the mixture will be active and ready to use the next day, I like the idea of yeast and yogurt because you know what organisms you start with (saccaromyces cerevisa and lactobacillus) and you can be sure they perform well. Wild starters can be disappointing. Believe me that mixture in the photo is plenty sour enough.

No don't search for it, make your own, method is explained in the post.

@Caroline Godfrey- Bridgeman prebiotic supplements cost £100 per kilo don’t compare to flour

@Gillian Shannon Looks like UF

You can skip the gluten (it goes by vital wheat gluten but is the same) very small amount and it doesn't make that much difference in my opinion. There's plenty of VW Gluten in the mix anyway.

The macronutrients of the recipe. Not including the carb reduction with yeast fermentation

Maybe we should have a baking competition when we're all free to mingle again. Any suggestions for a venue? Somewhere that has space like the Great British Bake Off? Here maybe https://www.bromptoncookeryschool.co.uk/

I just use a rubbish bag https://www.lonjevity-foods.com/forum/recipes/proofing-fiberflour-bread-rolls

These results are way beyond what I was hoping for. We work well together folks. Please share your pics too Rebecca.

But that doesn't mean you should not adjust and add more flour or a little more water according to how the dough is coming together while you or your mixer is kneading the dough.

Agreed, the only difference between a pizza cooked in a frying pan and a chapati or naan is the toppings. Start it off in the frying pan and finish under the grill. How did it work out?

The water needed is very important, I routinely use 80% water to flour. i.e. 400ml four to 500g fiberflour. Any less and the dough is tight and hard to work, any more and it's too sticky.

I have been using sourdough for several months now. The starter is mostly UF but I add a little, say 10% regular strong white flour to give the microbes something to chew on. You can short cut the starting process by using some yeast and yogurt to get it going right away, after that feed the starter with 50-60% water to your flour ( a combination of ultra-fine, original FF and flour) and the ecosystem will evolve. Another tip that I use routinely is to add yeast to the sourdough bread dough to make sure you get a good rise. Remember there is not much carb to generate as much gas as the usual high carb recipes. If you don't get the sort of rise you want during proofing don't bake it just return it to the sourdough container, or use it for flatbread. Proofing is all about proving your dough is worth baking.