Not unless I'm making brioche. Sandwich bread usually does just fine by itself. I think I just didn't have the ratio of fat to flour ratio correct. The new loaf is out of the oven and looks great.
We have a big bag that lives in the freezer, and I made stuff that worked just fine from it last week, so it's probably not the yeast. Especially since it did double in size for the first rising and passed the poke-no-spring-back test.
I think it's just that I did not account for how the fact that oat flour has, you know, no gluten would affect the rising-I'm used to bread getting a little more jump when I put it in the oven. I loved the texture of the first loaf, so I just needed more stuff to start with. I might even try increasing the amounts by another 1/4 cup next time, as I like big loaves.
I ate experiment 2 in my lunch today and...NOM NOM NOM. I've been on a big oat kick recently, digging the nutty flavor.
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I think it's just that I did not account for how the fact that oat flour has, you know, no gluten would affect the rising-I'm used to bread getting a little more jump when I put it in the oven. I loved the texture of the first loaf, so I just needed more stuff to start with. I might even try increasing the amounts by another 1/4 cup next time, as I like big loaves.
I ate experiment 2 in my lunch today and...NOM NOM NOM. I've been on a big oat kick recently, digging the nutty flavor.
Hey, that's why they're experiments!
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