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 ⭐🔥

We will be travling to Cape Hatteras Mother's Day weekend and camping with our camping group. I was wondering if there is something I can have prepared ahead of time and bake for breakfast that morning. We have a microwave/convention oven. Can you freeze cinnamon rolls dough? Any suggestions? Thank You!

At a way Henry. You have a way to give you a recipe/directions that give you more confidence before they even start making the recipe. That’s the reason I look at recipes and see the name Henry Hunter, I have the confidence I need to have success.

Hello, fellow bakers! Two questions: 1. Has anyone used a stand mixer instead of the rubaud method in Henry's Foolproof Sourdough loaf recipe? 2. Has anyone used a loaf pan and added steam to the oven, instead of a Dutch oven? Thanks for anyone's input!😁

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 ?