November 30, 2016 - 11:03am
mostly spelt and einkorn soft sourdough sandwich bread
I have posted a recipe as a comment to my old post, but then I thought it deserves its own thread, in case someone is trying to achieve the same thing I was after, namely the healthiest possible bread for my kids sandwiches that would also be soft and fluffy as close as possible to American store brought bread they are used to.
The best I could come up with is a 40% white spelt, 40% all purpose einkorn, 20% organic bread wheat sourdough.
It actually doesn't bother my stomach either and I don't eat wheat. 20% bread flour with the long fermentation process must be within my tolerance level.
http://www.thefreshloaf.com/node/49694/flour-type-advice#comment-367453
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some pictures for us to examine?
Unfortunately I didn't make pictures at the time. I can either make a picture of a piece of it when it comes out of the freezer or when I bake the next batch.
Meanwhile, I tried adding just a little over 10% of bread KAF to a batch of Jovial recipe sourdough einkorn bagels and they came out much plumper and softer inside. I also added a pinch of yeast to the dough, but I doubt that made all the difference. I have pics of the bagels and the previous batch of bagels using the original recipe. I will post them tomorrow if you are interested.