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.
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Low Levain
6 posts
Multigrain Spelt Sourdough
This article is the second spelt recipe I’ve posted here, mostly because I am transfixed with the flavor of spelt, but also because I developed this formula for a short article I wrote that…
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Frequently Asked Sourdough Starter Questions
Your sourdough starter — a mixture of yeast and bacteria (the good kind) that co-exist to naturally leaven bread, add complex flavors, aid in digestion and unlock health benefits — it’s…
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Fifty-Fifty Whole Wheat Sourdough Bread
I’ve been thinking about this recipe for some time and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all…
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50% Fresh Milled Whole Wheat Sourdough
Fall is coming. Actually, it already arrived at the doorstep and asked to come inside. It doesn’t quite feel like it yet, but I see the signs: long and brooding…
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Country Sourdough with Less Levain & Longer Autolyse
I could probably pull out hundreds of gems from Hamelman’s masterpiece Bread, and each time I go back to reference something my eye catches one that strikes a chord. Attentiveness,…
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