My second attempt at sourdough. So pleased!!!!

"From AI: Einkorn flour is made from einkorn, the oldest cultivated ancient wheat grain on earth. Meaning "single grain" in German, it has never been hybridized or genetically modified. It features a rich, nutty flavor, higher protein content, and a weaker, simpler gluten structure that many people find easier to digest than modern wheat. [1, 2, 3, 4]" Wild einkorn grains were gathered up to 30,000 years ago, and farming began 10,000 years ago near Turkey. My experience with other Einkorn recipes with a lengthy process resulted in a messy dough that is difficult to work with, particularly the many stretch and folds. When using a banneton and baked in the Dutch oven, the result was a flat, dense loaf. Sandra's simple method resulted in a more enjoyable baking experience and a superior loaf. Here is what I did: Organic whole-grain Einkorn wheat flour was substituted for AP Flour in Sandra's Sourdough Artisan Bread. Rise: 3 hours; Fridge proof: 60 minutes shortest recommended time; placed in loaf plan for structure because of the flour's weaker gluten structure; Bake temp 425 deg F adjusted for my oven; time: 50 minutes, 208 deg. F. Cut before cooling. I just couldn't wait- as usual. Result: Total time only 5 hrs -mix to out of the oven. Crust: Crispy, not hard, easy to cut. Texture: denser and a bit gummier because I didn't let it cool; smaller air pockets than the AP flour sourdough; Flavor; very good, I would describe it as more robust and as described above - I like it. Next loaf: Let it cool before cutting!

The results are in for the 12 hr. vs 72 hour proofed / fermented dough experiment, referred to as Short vs Long fermentations. -Taste: The Short fermented finished bread was mild and barely recognizable as sour. As expected, the Long fermented finished bread had a stronger sour flavor. Both were delicious. -Gastric effects: no perceivable difference shortly after eating. Effects may take longer to occur. -Crumb and Crust mouthfeel: no significant differences. Both were cut before cooled. -Crust appearance: the Long fermentation color was more desirable. I expect the variability was due to my lack of experience and possibly the fermentation times. I will monitor going forth. The best bread comes down to individual preference. I prefer the milder short ferment, but would also eat the more sour bread. My husband liked both breads and did not express a preference. Good news: In my household, the fermentation time can be very flexible and determined by the household schedule. Pic 1: Long fermentation; Pic 2 Short fermentation: Pics 3 and 4: Long fermentation

Part 1 is a Win! thanks to Sandra's guidance during the BBW Coaching Call today. The goal is to compare flavor profile, texture, and importantly digestibility. I am gluten sensitive and have been strictly GF for 12 years. Homemade sourdough makes it possible to eat bread and butter once again.😋 Part 1 loaf pictured was refrigerated proof for 12 hours; baked in a loaf pan at 425 deg. for 30 minutes. I couldn't wait until cool and the crumb is wonderful even so. Part 2 on Friday, 72 hour refrigerator proof. Join the BBW Coaching Calls to share and get guidance from Sandra. I am not going to miss the opportunity!

Wow! 400 Members! That is so awesome! So cool! I am thrilled that you are here learning sourdough & bread making with me! Thank you for being here! Every week that goes by, I am more convinced that this is where I need to be...I live and breathe the process. Even my advice to my kids is packed full of metaphors and examples around the bread making process...I am sure they are so annoyed "Mama talking about Sourdough...again!" ...but it is so valid. Have you discovered that the more we learn, the more we realize how much we still have to learn...and I am here for it! I had no idea the depth of this topic...and every day is an adventure. Thanks for being here! For fun, share something about the bread making process that surprised you?