Fresh milled einkorn

I posted about 10% einkorn and 20% einkorn breads that we enjoyed a few weeks back.  We like the taste of good old fashioned hard red and white wheat too much to go higher than ~20% with a 'third grain' like einkorn.  It provides a novel, somewhat 'ancient grain' note, but a subtle one at 10-20% (we like subtle).  I've never used it at >20%, but only and always from fresh-milled (we can buy einkorn grain, but not flour, locally in bulk).

Mini recently posted a 100% einkorn bake and has written a lot about working with it at high percentages.  Can be sticky.

Good luck!

Tom

grinding the berries but have I've been focused on only baking 100% Einkorn for the past year. For me its a handful, its character is notably different, it doesn't hold onto water very well, so its a soupy sticky mess that loses shape as quickly as I shape it yet it makes for a better loaf at higher hydrations because it rises better. Start small and practice until you get comfortable with it. Sometime in the future I intend on leaning how to mill it and see what kind of changes, if any, are required for good loaves. Good luck!

fresh milled einkorn soaks up more water but it does take its time doing it.  So does the purchased whole einkorn flour.

I recently made a water roux taking 15g of whole einkorn flour and mixing with 80g of water and nuked it to gel.  That went about as fast as I can type this.  I thought it had blended enough before heating and the gel was mixed 4 hours in the dough before baking.   Later by washing up, I noticed little gelled lumps stuck on my silicone waffle baking form.  All the waffle peaks had gel caps on them.  Strange, I can only wonder, But rye doesn't do that to me, so I suspect the 5% einkorn in the paste.  I should have soaked the einkorn & water mixture perhaps an hour before heating it up.  More experiments! :)

It does behave very differently from modern wheat and much like rye in handling.  But it does have unique properties I'm just getting to know.  I suggest long wet times, letting the flour hydrate fully for hours.  

I just found a "Super Soft Einkorn Sandwich Bread Recipe" (cups and grams) on the Mother Earth News website.  It's posted with yeasted and sourdough adaptations.  Use the recipe water and flour to build a starter from 17g of levain.   They are playing with a recipe  adapted from Jovialfoods.com   <---( they sell and promote Einkorn flour,  lots of info there.)

An Einkorn sourdough starter wil start up just like any other.  Give yourself 5 days to get it going with temps of 26°C.  Start small with just a few spoons of wet flour and slowly increase daily with a spoonful of flour keeping the culture wet.   

multigrain SD breads.  Because it is hard to find and very expensive when you do find it, I don't use more than 20% for the whole grain portion.  This way you don't have to deal with the idiosyncrasies of einkorn either.  We do prefer the complex taste of mulitgrain breads to those of 1, 2 or 3 varieties.  

Happy einkorn baking.