Comments on: Einkorn Sourdough Bread

By: Timemit

Timemit — Sun, 24 Aug 2025 16:55:28 +0000

I am very impressed that Maurizio and others here have successfully made this loaf.
My Einkorn experience has been limited, but it has been fraught with all of its pitfalls in full evidence, even when mixed (in low %) with other 'regular' flours.
I will not attempt to make this sourdough loaf.
I hope to try it in less challenging situations so I can experience its flavor and feel, but there are other flavorful flours that are less demanding: Kamut/Khorasan is one nice example.

By: Steven M

Steven M — Sat, 23 Aug 2025 10:41:54 +0000

In reply to tonya_dale. Einkorn bread is suppose to be dense. It is low gluten, so it will not be all fluffy. If you do not want it dense, then mix the Einkorn with some other flour, like King Arthur bread flour. Better yet, try another youtube video for recipe and guidance. Good luck.

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By: Brigitte Couture

Brigitte Couture — Sat, 14 Jun 2025 12:24:25 +0000

OMG the best bread I've ever had! And it was my first time making sourdough bread ever and I nailed it!!! Thank you!!! I can finally eat bread and feel good (no bread in over 5 years).

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By: tonya_dale

tonya_dale — Sun, 13 Apr 2025 19:49:37 +0000

In reply to tonya_dale. 100% einkorn :)

By: tonya_dale

tonya_dale — Sun, 13 Apr 2025 19:48:25 +0000

In reply to tonya_dale.

https://uploads.disquscdn.com/images/c2127b3842f5b3c37823c2b78a1f26b32ffb7fde2a7a8802c7a900a8bd31c9fc.jpg https://uploads.disquscdn.com/images/2bc0a64cdf1265158d46651a66e702077bb3ba73673ee818446caeb59ebd06ca.jpg

By: tonya_dale

tonya_dale — Sun, 13 Apr 2025 19:42:17 +0000

In reply to Maurizio Leo.

I’ve done this three times now… down to about 65% hydration recipe. Can’t get it to quit being sticky enough after bulk fermentation to do a final shaping – I end up just dumping it in the banneton with the bench scraper because it sticks to EVERYTHING! That said, I do get a good rise, but the crumb is still pretty dense… I can’t figure out how to post a picture here, or I would…

Maybe if I lightly oil the bowl being used for bulk fermentation?

By: Maurizio Leo

Maurizio Leo — Sun, 13 Apr 2025 09:54:32 +0000

In reply to tonya_dale. Keep us posted on how it goes Tonya!