Hello from the Problem Child
I've been rummaging around here for a couple years, and have more recently gotten into more actively baking but have a few exciting criteria that effects what I can do. Here is the situation, I live at 9,200 elevation, I use only einkorn because I am gluten intolerant but I can tolerate that. I also prefer sourdough for the flavor, and so the gluten is further processed. I have been retrofitting standard recipes to my own uses, which works, but it would also be nice to get input from anyone who may have thoughts or actual recipes for any of this. If it matters as well my base starter is fed off an equal mix of sweet rice flour, sorghum flour, and flax meal.