Einkorn Sourdough

[BGKYSmoker]

Fresh milled Einkorn

Mixing two today.
I'm liking the pink sea salt.
500g mixes.

Two diff hydrations.

Left is 75% hydration and right is 65%....Both have the starter included on the hydration %
What a big difference. Rest now for 30 mins covered.

 

[SmokinEdge]

Following. I’ve have some starter going now.

 

[chef k-dude]

You are the first person I've seen mention Einkhorn since I was on a low carb forum last a couple years ago before they shut down.

 

[indaswamp]

I'm on the bakery bus!!! Very interested to see how this turns out!!!

 

[BGKYSmoker]

Got the two Einkorn sourdough breads done.

First the plain einkorn sourdough.

Einkorn sourdough with cherries.

 

[indaswamp]

So Rick, how does it compare to other bread flours when baked as sour dough? I actually found some Einkorn flour today.

 

[civilsmoker]

I want that cherry one!!!!! Dang that looks tasty!!! Bread and pastry is above my ability……I’m too much of a wingit…… but I do eat it, I got that part down!

 

[kelbro]

Looks great. Did it need more hydration? Proofing/rise time the same?

 

[mneeley490]

I'm curious about the difference the hydration made as well.

 

[voyager 663rd]

I find the pink salt (not cure) has a slightly different taste than regular sea salt BUT I don't know that I would taste that difference in bread (I grind my own wheat, rye and spelt).

Did you notice a difference in the taste?

 

[BGKYSmoker]

Hydration and cook time was as posted.

UPDATE

I sold the einkorn cherry today, told the purchaser that I have not tasted so she opened the bag and we both tasted. OMG she said this is fantastic....YAY

So she wants 2 more made.

Success

 

[mneeley490]

Hydration and cook time was as posted.


Success

Sorry, I meant what you thought of the finished product as to the 75% vs 65%?

 

[voyager 663rd]

Sorry, I meant what you thought of the finished product as to the 75% vs 65%?

For a generalized explanation of hydration and results:
https://www.kingarthurbaking.com/blog/2023/01/11/bread-hydration#:~:text=Wet or high-hydration doughs,and often have thicker crusts.”