Einkorn Sourdough Bread
Sour Dough Einkorn Bread Recipe (makes 4 loaves)To Feed the starter I remove 20 grams (4 tsp) of the starter and add 60 grams (4 Tbsp.) of water and 96 grams of freshly milled einkorn wheat. The starter needs to sit out at room temperature for at least 2 hours before returning to the refrigerator.I add the rest of the starter to a bigger bowl and add 524 grams of water and 384 grams of wheat. This sits on my counter for at least 1 1/2 hours. After this time I add 8 cups of buttermilk or yogurt and 1 Tbsp. of salt. I mix this until combined and then add 8 cups of ground wheat and mix this with my Bosch mixer. I then put my bread hook on and add the remaining 8 cups of wheat. I mix this ONLY until the dough is well combined. Einkorn does not like to be kneaded a lot. This sits on my counter for at least 2 1/2 hours. The longer it sits the more digestible it will be, but it will also be more sour. I bake this at 350 degrees for about 45 minutes. My oven temperature is never consistent so I can't give an exact time. :(Note: There are so many different ways to make sourdough bread. I'm not claiming that this the best, but it works well for my family. I can get this all done in a day, and we find it very nourishing. Our house is never a consistent temperature, and I often have other fermentations going on in my kitchen while making sourdough bread. I have never had any trouble, but some people have stated that they have had trouble trying to do more than one ferment at at time.