I know this week is supposed to be baguettes, but I’ve been dreaming of a Savory Garlic and Gruyère Sourdough Babka for weeks. (And I realized I didn’t make enough levain for the baguette recipe 🤪)

A few days ago I shared the sourdough version of our fresh-milled einkorn recipe. Today, here's the yeasted version for those of you who want all that ancient grain flavor without the overnight wait. This one's built for bakers who want to go from flour to loaf in the same day. Fresh-milled einkorn. Same nutty, complex flavor. None of the starter feeding schedule. All the einkorn character, ready in 4-5 hours. The Recipe Pantry now has a growing Ancient Grains section where we're building out recipes specifically for how these heritage flours actually behave. Einkorn doesn't work like modern wheat. It's got fragile gluten, different hydration needs, and flavor that can't be rushed, even when you're using commercial yeast. This yeasted version gives you that flavor in a same-day timeline. If you haven't checked out the Recipe Pantry yet, it's worth a look. Interactive timers, voice navigation, Krusty the AI assistant, and recipes that scale with a tap. All free for Academy members. 👉 Fresh-Milled Einkorn Yeasted Bread 👉 Recipe Pantry ~ Henry ⭐🔥

This one started with a question. A member asked if I had a recipe for whole, fresh-milled einkorn, the kind you get from a local organic farmer, not the sifted commercial stuff. She'd tried baking with it and ended up with a dense loaf that dried out by day three. She wasn't doing anything wrong. Einkorn just doesn't behave like modern wheat. So I built one. Fresh-Milled Einkorn Sourdough is now live in the Recipe Pantry, and it's designed for the grain as it actually arrives in real kitchens. Whole. Fresh-milled. Full of bran, germ, and flavor. What's in it: - A 100% einkorn levain that adapts your starter to the grain before you bake - Optional 70/30 einkorn-spelt blend for better structure and shelf life - The traditional dough conditioner system (vitamin C and lecithin) that old Amish recipes have used for generations, with the science explained - Gentle handling, short bulk, and cooler bake temps because einkorn is fragile and browns fast - An overnight cold retard for flavor depth This is one of the oldest grains humans ever domesticated. It rewards bakers who learn its rules. Eat it day one, toast it day two, freeze the rest. If you've been curious about ancient grains, this is your way in. Recipe link: https://pantry.bakinggreatbread.com/recipes/fresh-milled-einkorn-sourdough A yeasted version is coming for anyone who wants the same flavor on a same-day schedule. Drop a comment if you bake it. I want to see how it turns out. Henry ⭐🔥

Gaelic Celtic Bread Challenge A ritual bread year, one loaf each month One loaf for each turning of the year, using modern methods to honor ancient ways.Each bake is inspired by: - An Irish mythological deity, spirit, or persona - A solar or lunar threshold - The agricultural and hearth traditions that shaped Irish foodways Bread is where grain, fire, water, and time meet, and that meeting lies at the heart of the Celtic year. #GaelicCelticChallenge My May bake honors: Bealtaine. One of the four cross-quarter days in Irish Gaelic Celtic tradition. Bealtaine is an Irish Gaelic festival marking the beginning of summer. It is celebrated on May 1st, halfway between the spring equinox and summer solstice. It traditionally marked the time when flocks were driven to their summer grazing lands and would not return until late autumn. The Fire & The Fairies: - On Oíche Bealtaine (May Eve), all domestic hearth fires were traditionally extinguished. They were only relit from the great communal bonfires used to symbolize the sun’s returning power and to purify the cattle and crops. - This is a "thin" time when the veil between worlds is at its wisest. The deep cross and the "fairy holes" are an ancient superstitious nod to "letting the fairies out," ensuring they don't sour the bread or the household's luck. - Yellow flowers (Gorse and Primrose) are scattered here because they were once used to protect the family's butter. It was believed that on May morning, "fairies" or "butter witches" would try to steal the "profit" of the milk, and these solar-colored petals kept the dairy safe. - “Bealtaine Bannock” The Formula & Method are in the comments. #Gramps_Bread #GrampsBread #IrishBread Formula: - Total dough: 1141 g - Total flour: 500 g - 60% Wholemeal flour  (300 g) - 30% Plain (AP) flour 150 g - 10% Wheat bran 50 g  - 100% Buttermilk (500 g) - 10% Egg  (50 g) - 2% salt (10 g) - 1% Baking soda 5 g - 3% Baking powder 15 g - 4.2% Honey 21 g - 8% Olive oil 40 g

I have a question. I was doing essentially the same recipe as Henry's Foolproof Sourdough Loaf (using 380g of water instead of 375g but all the other ingredients are the same. Fermentolyse for 30 minutes then folds at 30 min, 60min, 90 min and 120 minutes. Then I was leaving the dough in bulk fermentation until about 75%, then shape in the banneton and cold retard until the next day as Henry is suggesting. Is this a wrong or inappropriate way to do it ?