Einkorn sourdough help/questions.
My son has severe reactions to gluten so I tried making a 100% einkorn sourdough. It's been 24 hours since he ate two fat slices and he's had no problems. Usually he would be hanging out on a toilet all day after eating that much.
That's the good news. The bad news is the dough was impossible to work with. It was sticky at 65%. It never made a skin. The slightest stretching caused the dough to tear. I ended up dumping the dough in a bread pan, which by accident was two bread pans. While the dough rose there was no spring in the oven. I suspect the double bread pan might have something to do with that.
So, question #1, does anyone have a 100% einkorn sourdough recipe?
Question #2, is it possible King Arthur bread flour, used in sourdough, would be easily digested by someone with gluten intolerance. I use KA all the time but I'm afraid to experiment on my son.
Question #3, are there other flours that are closer to what I might be used to (KA) that they have used in sourdough and given to gluten intolerant people without problems? i.e., is there another way to solve this problem? My son used to love pizza I made and it would be nice to make him some more, but the einkorn won't roll out.
Thank you for your help.