Short version: How can you minimise the fructan content of a spelt sourdough loaf? Is using a freshly rebuilt starter (low acidity, low sourness) ok? Is 9-10 hours of proofing enough, or should I retard the proof?
Hi guys, my sister is on a low FODMAP diet, which includes reducing the intake of fructose and fructans. Wheat is quite high in fructans, so it's on the banned list in the FODMAP diet. Spelt, however is much lower in fructans and can be tolerated by more people. My sister can't tolerate "regular" spelt bread, but is fine with high % (33%+) sourdoughs which have fermented for a long time.
I'm just starting out making sourdough breads, but I've gotten to the point where I'm concerned about the impact that my handling of the starter has on the taste of the bread. "Fresher" starters which have been recently rebuilt from about a tablespoon of starter + wheat & water have a great, fruity, mellow taste. Is this fresher starter still effective at breaking down the fructans in the dough, or should I opt for an older, more acidic starter.
Also, does the proofing temperature (room temperature vs fridge temperature) and therefore the length of the proofs impact the levels of frutans in the final loaf, or am I OK as long as the loaf doesn't resist a poke too much at the end of the proofing?
Thanks for your help, Jeremy.