Einkorn Sourdough Levain - Simple and Delicious   Yum

Einkorn Sourdough Levain - Simple and DeliciousBSF Kitchen Test: 04/18/20

If your starter is new, you can make a levain from your starter to use for baking your bread until your starter is strong enough to bake with.

INGREDIENTS

  • 30 g of einkorn sourdough starter*
  • 130 g warm water at 100˚F
  • 120 g fresh ground einkorn wheat

INSTRUCTIONS

  1.     Mix the starter and water together with a fork in a medium-sized glass bowl, until it dissolves.
  2.     Add the flour and mix until the flour is dissolved.
  3.     Cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours.
  4. Use as directed in recipe.

*Starter can be cold right out of the refrigerator or you can use starter that has been refreshed and left to rise for at least 6 hours.

 

Brought to you by Be Still Farms, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here. 




Leave a comment

Comments will be approved before showing up.


Also in Tasty Organic Recipes

Coconut Flour Banana Bread

INGREDIENTS

  • 4 very ripe bananas
  • 5 eggs
  • ¼ cup sucanat or coconut sugar (optional)
  • ¾ cup coconut flour (insert link)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon baking soda
  • ¼  teaspoon kosher salt
  • 2 tablespoons flaxseed (insert link)
  • 1 cup chopped walnuts or pecans

Continue Reading

Einkorn Sourdough Sandwich Bread

Continue Reading

How to Turn Einkorn Dough - Simple and Delicious

Bread made with fresh ground einkorn wheat is basically no-knead. Einkorn dough is much stickier then dough made with modern wheat, because it is slower to absorb liquid. Attempting to knead the dough in a high-powered mixer actually leads to a stickier dough. Instead, we recommend turning dough made with fresh ground einkorn wheat instead of kneading it.

Continue Reading