How much Einkorn is necessary to taste Einkorn?
I am new to Einkorn. I have two times baked a loaf along these lines:
- 80 g sourdough starter (organic sifted strong wheat flour - 100% hydration)
- 240 g water
- 200 g wheat (same as in starter)
- 160 g organic wholemeal Einkorn flour (rather coarse grinded).
- 1 teaspoon salt
Baked til 96C.
So hydration is 70% and the amount of Einkorn is 40% of the flour.
I (and friends) can't taste much difference (if any) compared to a 100% wheat bread. I'm not sure how it should taste, but I was told it is supposed to taste very good (rather non-descript...).
I have understood that Einkorn is a weak flour so if I try 100% Einkorn it will probably become a brick in my hands. I guess I could try a 100%, just to learn what it taste... Does anyone have some other idea?