Healthy Kitchens Healthy Lives


Slowly Removing Modern Wheat

Sourdough Einkorn Bread

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