Tartine Einkorn bread, first time making. I have questions!
So here they are, but they are quite sour, more so than my normal breads. And the sour seems to have slightly different sour notes in it. The things I did differently are two: I changed the percentage of starter when feeding (as per the instructions in book 3) from 20% to one Tablespoon, and the Einkorn flour/wheat germ in the new recipe.
I let it rise overnight, as I always do. It was quite risen this morning, more than usual.