These days it seems I seldom bake bread comprised of only a single flour. Usually, my mind busily weaves together a formula of different flours after I decide on an end goal. The end goal is my compass, dictating the direction as I work backward to make it happen: the flavor from this flour, this one is extra nutritious, add some extensibility with this one, perhaps a bit of color with this other, and maybe some added strength, if necessary. Lately, though, I’ve been focusing down on a formula comprised in total of ancient einkorn wheat flour. I’ve baked with einkorn many times in the past at less than one hundred percent of the total formula (and my einkorn miche is always my go-to for large dinners) but pushing the percentage of einkorn results in unique sourdough bread.