Help with Ancient Egyptian, 100% emmer, sourdough loaf?
I'm trying to make a reasonably authentic loaf of ancient egyptian bread, using 100% emmer wheat flour, and ancient Giza sourdough culture from Ed Wood's International Sourdough.
I've tried adapting a spelt sourdough recipe with little success, and I am now attempting to use this recipe [1] [pdf].
I'm still a novice bread baker, so I'm looking for pretty specific steps on how to go about doing this. Am I on the right track with that recipe? I can't find a whole lot of information on working with 100% emmer flour.
I guess one of the obstacles here is that I'm not entirely sure what the difference between a bad loaf and an authentic loaf will look like. There are reasonably good sources on ingredients, equipment and methodology, but it's hard to tell what a finished loaf of bread was supposed to be like a few thousand years ago.
In any case, I appreciate any help or insight anyone can offer on the subject!