Been making sourdoughs with amaranth flour too. The one in batard shape was made with 25% white starter (100% hydration), 10% amaranth flour and 65% overall hydration. The other one was made with 33% white starter (100% hydration), 5% amaranth and same overall hydration. Both were retarded in fridge overnight. I like amaranth mainly because it gives a more reddish color to the bread. Also there was study saying it can keep the bread moist. Amaranth flour alone has a grassy smell but it wasn’t tasted in my finished bread. Both bread tasted quite good ..
Submitted to Yeastspotting
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