| T O P I C R E V I E W |
| sblack12 |
Posted - Mar 22 2022 : 07:19:15 AM
Hi everyone,
I am new here. I have been baking sourdough einkorn bread for about 5 years now with a dry starter, before that I kept a wet starter for a few years and baked with modern whole wheat.
My starter is like the one described in the jovial einkorn cookbook. I am wondering if anyone else here has used that method and tried the recipes in this Wild Bread book with that starter? Or had any luck converting that starter?
Excited to be here and learn more from you all. |
| 1 L A T E S T R E P L I E S (Newest First) |
| Ashley |
Posted - Mar 22 2022 : 09:33:54 AM
Hi Sarah,
What kind of dry starter are you using, and what is your process for using it in breads? In The Jovial Einkorn Cookbook, when you kept a wet mother, prior to baking breads, did you follow the process of making a sourdough levain with your starter as detailed on p. 14? If so, I think this process could be followed to make the breads in the Advanced Breads section (page 56–171) of Wild Bread. At the top of each page in this section, it walks you through the process of creating an activated batter the night before Bake Day. You'll notice that this process creates 1 1/2 cups of activated batter. Circling back to p. 14 of the Jovial book, the process for creating a sourdough levain yields 1 cup. I would increase this recipe by 50 percent, which should yield 1 1/2 cups of levain. After the levain has been prepped per the instructions in the sourdough levain recipe, I would continue with any recipe in the Advanced Breads section of Wild Bread. |
|
|
