When it comes to making bread, the stretch and fold technique in making sourdough is a crucial step to baking great bread at home. This process replaces kneading in a conventional yeasted bread but is vital in developing gluten to trap the gases from fermentation for a light, airy loaf.
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All sourdough bread begins with an active starter. Everything revolves around real yeast that comes from letting a mixture of flour and water naturally ferment.
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Khorasan is an ancient relative of modern wheat. Its berries are larger and are packed with more protein. They impart a rich, nutty flavor in baking.
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Einkorn flour is certainly no stranger in my kitchen. I grind it fresh and use it in nearly every loaf of bread I bake. As the whole-wheat component for all artisan sourdough, I like the deeper, nuttier flavor it adds; but 100% einkorn sourdough is a whole other matter.
Because einkorn’s gluten is different than modern wheat, the dough does not handle the same as other wheat flour. Kneading does it little good, as it tears apart rather than build the gluten strands we are familiar with in bread making. For that reason, many bakers add bread (strong) flour or vital gluten, both of which can ruin the value of this bread for those who are gluten-intolerant. Because water absorption with this grain is quite different, I suggest cutting water back to about 65% hydration during your learning curve; you can always add a bit more.
Einkorn is an heirloom grain—the simplest wheat of all. Among cereal grains milled into flour, it...
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