Slowly Removing Modern Wheat
![Sourdough Einkorn Bread](https://pattyjames.com/home/wp-content/uploads/2015/08/IMG_5462-150x150.jpg)
The ancient wheats are structurally completely different than ‘modern’ wheat-meaning post 1940. I am experimenting with Einkorn and will move onto Farro. 10 days ago I started my sourdough starter using no yeast and Einkorn flour. It’s a slow-build with this sourdough. Last night I used some of the starter to make my pre-ferment, and… Read More