Stone ground to a medium texture Einkorn wheat berry sourdough bread - Total Nutrition !

I joined the sourdough group on Facebook and I have learned a lot about a final product I'm sure I could master, but I don't even want to try. I'm far more interested in the nutritional aspects and I have learned with high nutrition comes exceptional flavor. 

Organic Einkorn wheat berries stone milled to a medium grind, water and starter created using the same organic Einkorn wheat berries from many years ago. 

On this particular loaf, I took it out after 55 minutes at 350 degrees. I then painted the top with extra virgin olive oil and I sprinkled it with Baja Gold sea salt. I then put it back in the oven for 15 minutes.

I jump start my starter overnight with approximately a cup of medium ground Einkorn and enough water to make it a little bit thinner than pancake batter. I then cover it with a dish cloth and put it on the counter overnight.

The next morning the starter is active and frothy and I add approximately 4 cups of flour and enough water to have a dry enough dough so you can put flour on your hands and start kneading the dough doubling it over itself until the texture is right. Then form it into a loaf and let it rise in one of those wicker baskets designed for bread. I score the top but it is not totally necessary. I put it in my cool oven with a towel over it for 6 or 8 hours or until it looks like it is ready to bake.












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