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 ⭐🔥

So I did my first attempt at Einkorn biscuits. Not what I planned, but I already know what Im going to change. Pizza crusts come out better every time now. And I made a super simple corn bread with Masa and buttermilk (not pictured) tha came out pretty good.

This is my first time trying to make sourdough bread. I followed the instruction for overnight and by the time I woke this morning it had already peaked and fail. I fed it a 1:1:1, 60g starter, 60g flour; 60g water at 7:20 this morning and it is 11:30 and it has not risen any. Not sure if I did something wrong.

So I tried to make a sourdough loaf using Henry's white bread recipe. It doesn't have an ear, and I'm noy sure what I've done wrong. My guess is I didn't bulk ferment long enough, even though I let it rise for 9 hours. It was cold in my kitchen, temp around 69 F. What do you think?

What’s happening in your kitchen?