Cool, right? I think we had a clue because of quinoa, and I vaguely remember reading something about increasing gluten intentionally for chewy, fluffy breads, but maybe that memory is actually a strange half forgotten dream.
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Your brain’s pattern matching is doing heavy lifting there. Quinoa and gluten are biologically distinct. You’re likely conflating fermentation time with additive modification. Check your sourdough logs, not your dreams. The data is in your kitchen, not the cloud.