The bread turned out okay today, thanks to your help! It is definitely edible this time, although a bit on the heavy side yet. It does have lots of flavor with all that whole food in there. How long do you usually bake yours and at what temperature?
I have gluten on hand which i purchased in bulk therefore it doesn’t have directions with it. Are you saying put the gluten in the starter or in the dough when you are making bread? I do have a regular bread recipe that asks for gluten that I could refer to for ratio.