helloicedcoffee

Agreed. I'll use vital wheat gluten when necessary but it very rarely mixes in completely and becomes sticky almost immediately - I bake a lot with spelt and find that it isn't really worth the trouble. I also think there's a mouthfeel issue to breads made with it as well. A sourdough starter would be a great place to start; or perhaps focus on how rich and moist those denser breads can be by adding nut soakers (I really like hempseed for this). Are you thinking that butter would leaven the dough in the oven from evaporation like it would in a croissant or pastry? Seems counter intuitive to add fat to a dough full of whole grains!