Delicious No-Knead Wholegrain Einkorn Sourdough Recipe
Just tried this with great success and thought I'd share.
100 grams wholegrain einkorn flour
100 mls water
100 grams sourdough 100% hydration
Leave for about 8 hours or until ready to use.
Retain 100g of above for next baking.
Add 3 tablespoons of sugar to remainder and stir in well.
Then add 100 mls of water and 90 mls of pineapple juice. Mix.
Then add 325 grams of wholegrain einkorn flour - with 7 grams of salt already added - slowly and mix well.
Pour into baking tin and leave to rise for about 8 hours or however long needed.