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 ⭐🔥

I was ready to call it quits SEVERAL times with this one. From beginning to end, literally. After all the trouble I faced, I stared down already shaped loaves that looked flat and dead. I had come too far to give up at this point so I scored it (should’ve done it deeper but I was scared to) and popped it into the oven. She isn’t perfect but she persevered. Somewhat proud of my first baguette. Overall this failure felt like a small success. I didn’t include the picture of the other one because it was shaped like an amoeba. But anyways, Here are all of my goof ups: 1.) AP Flour (oops I did it again) 2.) Dough ripped on last coil (probably because of the first goof up) 3.) No Baking Stone 4.) No Parchment Paper 5.) Put oven at 500° and put a painted bread loaf dish filled with water in there (Alexa play Fire by the Ohio Players) while nothing caught on fire the paint did burn and emit fumes and smoke but I did replace the dish with a regular one 6.) Was afraid of what happened at no.5 so I baked my baguette on 475° the entire time 7.) Couldn’t keep my eyes off the bread so I ended up cleaning the kitchen AFTERWARDS instead of while it was baking. Went to sleep late. The bread was still hot when I took these photos so forgive the less than fancy setup.