I needed a confidence booster with my sourdough baking. I do what I know works best for me and that is focaccia, even though it is a high hydration dough. It is very resistant and forgiving. For some unknown reason, it always works to my favor to which I am blessed. I made a savoury one today to be gifted to my neighbor as she just lost her mom. I wanted to do something special for her and she loves my focaccia. She loves it simple and I honor her request. Otherwise, I would have jazzed it up and be creative again. I added rosemary, garlic and cherry tomatoes as this is her favorite. I was fascinated to find these colorful cherry tomatoes and supposedly organic. I wish it looked just as pretty before it wss baked. After baking it, it loses it's attractiveness. This is my opinion only as beauty is in the eye of the beholder.

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 ⭐🔥

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.

Ever tried einkorn or spelt… and your dough just fell apart? Or felt weak no matter what you did? That’s not you. That’s the grain. 🌾 Less gluten strength🌾 More fragile structure🌾 Way more flavor If you treat ancient grains like bread flour, they’ll fight you. They need: 🖐️ A lighter hand⏱️ Less mixing👀 More awareness Watch the video. You’ll see exactly what’s different… and how to handle it. 𝙄𝙛 𝙮𝙤𝙪’𝙧𝙚 𝙜𝙚𝙩𝙩𝙞𝙣𝙜 𝙫𝙖𝙡𝙪𝙚 𝙛𝙧𝙤𝙢 𝙩𝙝𝙚𝙨𝙚 𝙒𝙤𝙧𝙙 𝙤𝙛 𝙩𝙝𝙚 𝘿𝙖𝙮 𝙥𝙤𝙨𝙩𝙨, 𝙝𝙚𝙧𝙚’𝙨 𝙬𝙝𝙮 𝙄’𝙢 𝙙𝙤𝙞𝙣𝙜 𝙞𝙩 𝙩𝙝𝙞𝙨 𝙬𝙖𝙮. 𝙄 𝙥𝙤𝙨𝙩 𝙩𝙝𝙚𝙢 𝙤𝙣 𝙔𝙤𝙪𝙏𝙪𝙗𝙚 𝙩𝙝𝙚𝙣 𝙝𝙚𝙧𝙚 𝙞𝙣 𝙩𝙝𝙚 𝘼𝙘𝙖𝙙𝙚𝙢𝙮 𝙨𝙤 𝙩𝙝𝙚𝙮 𝙡𝙞𝙫𝙚 𝙡𝙤𝙣𝙜𝙚𝙧. 𝙊𝙫𝙚𝙧 𝙩𝙞𝙢𝙚, 𝙩𝙝𝙞𝙨 𝙗𝙪𝙞𝙡𝙙𝙨 𝙖 𝙧𝙚𝙖𝙡 𝙡𝙞𝙗𝙧𝙖𝙧𝙮 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙘𝙤𝙢𝙚 𝙗𝙖𝙘𝙠 𝙩𝙤 𝙖𝙣𝙮𝙩𝙞𝙢𝙚 𝙮𝙤𝙪 𝙣𝙚𝙚𝙙 𝙞𝙩. 𝙉𝙤𝙩 𝙟𝙪𝙨𝙩 𝙦𝙪𝙞𝙘𝙠 𝙥𝙤𝙨𝙩𝙨 𝙩𝙝𝙖𝙩 𝙙𝙞𝙨𝙖𝙥𝙥𝙚𝙖𝙧 𝙞𝙣 𝙩𝙝𝙚 𝙛𝙚𝙚𝙙. 𝘼 𝙧𝙚𝙨𝙚𝙧𝙫𝙤𝙞𝙧 𝙤𝙛 𝙖𝙘𝙩𝙪𝙖𝙡 𝙧𝙚𝙨𝙤𝙪𝙧𝙘𝙚𝙨. 𝙎𝙤𝙢𝙚𝙩𝙝𝙞𝙣𝙜 𝙮𝙤𝙪 𝙘𝙖𝙣 𝙪𝙨𝙚 𝙬𝙝𝙚𝙣 𝙮𝙤𝙪’𝙧𝙚 𝙞𝙣 𝙩𝙝𝙚 𝙢𝙞𝙙𝙙𝙡𝙚 𝙤𝙛 𝙖 𝙗𝙖𝙠𝙚 𝙖𝙣𝙙 𝙣𝙚𝙚𝙙 𝙖𝙣 𝙖𝙣𝙨𝙬𝙚𝙧 𝙛𝙖𝙨𝙩. 𝙄𝙛 𝙮𝙤𝙪 𝙙𝙤 𝙛𝙞𝙣𝙙 𝙩𝙝𝙚𝙢 𝙝𝙚𝙡𝙥𝙛𝙪𝙡, 𝙩𝙖𝙠𝙚 𝙖 𝙨𝙚𝙘𝙤𝙣𝙙 𝙖𝙣𝙙 𝙡𝙞𝙠𝙚 𝙖𝙣𝙙 𝙨𝙪𝙗𝙨𝙘𝙧𝙞𝙗𝙚 𝙬𝙝𝙞𝙡𝙚 𝙮𝙤𝙪’𝙧𝙚 𝙩𝙝𝙚𝙧𝙚. 𝙄𝙩 𝙝𝙚𝙡𝙥𝙨 𝙩𝙝𝙚 𝙘𝙝𝙖𝙣𝙣𝙚𝙡 𝙜𝙧𝙤𝙬, 𝙗𝙪𝙩 𝙢𝙤𝙧𝙚 𝙞𝙢𝙥𝙤𝙧𝙩𝙖𝙣𝙩𝙡𝙮, 𝙞𝙩 𝙩𝙚𝙡𝙡𝙨 𝙢𝙚 𝙬𝙝𝙖𝙩’𝙨 𝙖𝙘𝙩𝙪𝙖𝙡𝙡𝙮 𝙡𝙖𝙣𝙙𝙞𝙣𝙜 𝙛𝙤𝙧 𝙮𝙤𝙪. 𝙒𝙝𝙖𝙩 𝙮𝙤𝙪’𝙧𝙚 𝙨𝙩𝙧𝙪𝙜𝙜𝙡𝙞𝙣𝙜 𝙬𝙞𝙩𝙝. 𝙒𝙝𝙖𝙩 𝙮𝙤𝙪 𝙬𝙖𝙣𝙩 𝙢𝙤𝙧𝙚 𝙤𝙛. 𝙏𝙝𝙖𝙩’𝙨 𝙝𝙤𝙬 𝙄 𝙗𝙪𝙞𝙡𝙙 𝙗𝙚𝙩𝙩𝙚𝙧 𝙩𝙤𝙤𝙡𝙨, 𝙗𝙚𝙩𝙩𝙚𝙧 𝙡𝙚𝙨𝙨𝙤𝙣𝙨, 𝙖𝙣𝙙 𝙗𝙚𝙩𝙩𝙚𝙧 𝙧𝙚𝙨𝙤𝙪𝙧𝙘𝙚𝙨 𝙛𝙤𝙧 𝙮𝙤𝙪. 𝙎𝙤 𝙮𝙤𝙪’𝙧𝙚 𝙣𝙤𝙩 𝙜𝙪𝙚𝙨𝙨𝙞𝙣𝙜. 𝙔𝙤𝙪’𝙧𝙚 𝙜𝙚𝙩𝙩𝙞𝙣𝙜 𝙗𝙚𝙩𝙩𝙚𝙧. ~ Henry ⭐🔥

Does anyone use this setup? If so, does it work?