Einkorn bakers

I just had a thought and they come few and far between.  Trying a hybrid between a yeasted dough and a quick bread. Using the acidity of the starter to activate the baking soda and the eggs to give a little structure. 

The idea came from Mini Oven's comment on teaman4077's  problem with Einkorn and eggs and the experience I had making a quick bread from Einkorn,  which had the most fluffy crumb yet.

Autolyse the Einkorn in milk for a while add the starter let sit for a while add eggs, butter, salt,  maybe a little sweetner and baking powder mix and pour into a hot cast iron skillet and bake till it is fluffy and golden.

Let me know what you think.

Stu