January 31, 2012 - 3:01pm
Einkorn Bread Overnight Sponge
I love to try new and unusual flour when I bake and here is one of my loaves using Doves Einkorn Flour, I was really impressed with the quality of the flour, lovely to make bread.
http://countrywoodsmoke.wordpress.com/2012/01/19/the-best-bread-give-this-a-go/
cheers
Marcus
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Nice looking bread. I like baking with unusual flours, too, and used Farro (Einkorn) in a Pain au Levain. Have you tried Grünkern, yet?
Karin
I haven't seen it in the UK yet, but I miss it.
Jürgen
Farro is Einhorn? Who knew? I guess they are in the spelt family of grains.
I thought my einkorn sourdough very sticky but I was using a rye sourdough starter. Just curious.
Thank you, will have to look out for Grünkern haven't seen it, what's it like?
I was really impressed with the dough, but only used about a quarter Einkorn to strong white bread flour.
It's rare that i'd just use a flour like that by itself.
Cheers
Marcus
= green kernel is unripe, roasted spelt. It has a nice, nutty flavor and is well known in Germany. I brought some home from my trip to Hamburg, but here in the US you can buy it online from a German specialty foods store. I will bake something with Grünkern and post about it.
Happy Baking,
Karin