psyllium powder

Powder, capsules, or in food — the fiber is identical, the practicalities aren't. The mixing technique, the capsule-count math nobody mentions, and the water rule that outranks everything.

Bakers need different psyllium than supplement buyers: color-stable, finely ground, plain, and bought by the pound. Five picks, and the glass test that saves your loaf.

Same plant, same fiber, different particle size — and that changes everything in the kitchen. How to convert between them and which to buy for what you make.