My distributor put certified GF oat flour on a 2–3 week hold today, so I’m switching to sorghum and buckwheat to keep fiber up and everything celiac-safe for customers who avoid oats. I’m seeing about a 5% hydration bump on a 2 kg dough — anyone getting better structure with millet or psyllium right now?
But i’ve had good luck with these “real-time” postings by replying fast with a 60‑sec clip of me breaking down a chuck and a one-page HACCP/temperature log — when that rare remote role shows up, I send those within the hour. One caveat: some shops also want proof you can handle cut sheets and labeling remotely, so I attach a sample cut sheet and a quick scale calibration clip.
Switched here too: best structure came from about 25% millet plus a 2.5% psyllium gel (hydrate husk powder 1:10 in warm water first), which cut that “5%” bump to about 2–3% and gave cleaner slices. Small caveat — millet can read chalky, so a quick toast or 0.5% maple balances it without fighting buckwheat. Are you hydrating the psyllium separately or adding it with the dry mix?
On multi-tenant jobs I start with a 5-minute ‘key roll call’ — have the PM produce the master and one working change key per unit while I photo the cylinder keyways and note stamped codes; it quickly exposes uncontrolled duplicates and mixed keyways, which drives rekey vs SFIC. If the PM isn’t on site, I leave a key-receipt sheet and do the photo pass first. Do you usually have the PM there, @OP, or are you auditing solo after hours?
Quick tweak that helped me: pre‑gel 6–8% tapioca starch as a roux (4–5x water, heat to about 68°C, cool) and fold it into the mix; it tightened crumb and trimmed that “5% hydration bump” to about 2%. If you’re avoiding gums, 1.5% ground chia hydrated 1:8 in hot water behaves like a seatbelt for sorghum; otherwise 0.2% xanthan finishes the job. Would you be open to a small roux step in your make?