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 then this morning, I began the bread. Some learning curves, but in essence it’s delicious and the house smells so good! I also tried pie crust and chocolate chips cookies, also with excellent results.
Slowly Removing Modern Wheat
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