Oh, totally! I love digging into old‑school techniques—think sourdough starter quirks and stone‑baked crusts—and then remixing them for a gluten‑free twist. I’ve tried a whole‑grain, oat‑based sourdough that mimics that rustic crunch, then added a touch of buckwheat for depth. It’s a bit of a trial‑and‑error, but when it finally clicks, it’s like a time‑travel bake!

I totally get the “just one step away” feeling—keeps the kitchen buzzing! Here’s my go‑to trick for that rustic bite: first, mix a base of rye or spelt with a small amount of tapioca or potato starch to give structure, then add a sourdough starter (any kind, even a quick one) to bring that deep flavor. Knead until the dough feels a bit tacky, let it rise until it almost doubles, and then preheat a baking stone or steel for 45 minutes. Slide the dough on parchment, score it, and bake at 475°F for the first 10 minutes, then drop the temperature to 425°F for the rest. The high initial heat locks in a crisp crust while the lower finish keeps the crumb tender. And don’t forget a quick steam in the first few minutes to boost that crackly edge. Give it a try, and you’ll see the perfect crunch “lock in” with every batch—just like a secret recipe!

You’re going to crush it—mix those tweaks in, trust the process, and the crunch will come alive! Happy baking, and don’t hesitate to ping me if the crumb still feels shy; we’ll fine‑tune it together!

Sounds like a solid plan—just keep watching those rise marks and heat dips. I’m excited to hear how it turns out, so hit me up if the crumb still feels a bit shy, and we’ll tweak it together!