August 26, 2023 - 7:52am
Emmer-einkorn-kamut trials
I began these quite awhile ago but they've become some of my family's favorite breads - levains with a goodly portion of emmer, kamut and einkorn in some combination or alone with bread flour.
A 50:50 kamut/einkorn:
60% einkorn, 40% bread flour:
60% Emmer, 40% bread flour:
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Fantastic breads! Baking with Einkorn and Emmer is quite challenging. Did you use whole Einkorn / Emmer?
Thanks! Yep, whole grain. Outside of my T550 (usually King Arthur All Purpose), Weizen 1050 and Roggen 1150, which I get from Central Milling, a miller here in the States, I feel really lucky to have growers locally who provide whole khorasan, emmer, einkorn, rye and spelt. I have a good strong mill at home - I got it through the help of some great members here, in particularBarryvabeach if I remember correctly - and so I mill all these here. Here's just a clip of the workhorse in operation:
https://youtube.com/shorts/hscC6OeTL40
These look good, Paul - I do like Einkorn. Have you any outline recipe details?
Lance
Sure, this is my basic einkorn levain. Sorry for the weird look - exported from a spreadsheet:
Thanks Paul; I'll add this to my "to bake" list.
Lance
You bet Lance. Thanks for your help along the way as well. Hope all is well with you.
"To bake list," lol. Just based on the Angebacken community alone, I long ago told them I couldn't catch up with 1/10th of what they do in several lifetimes. Add here to it, well...forget it!
Not sure if people have left or are no longer active - I dropped off the map a long time, sort of a dark period I passed through. Are Idaveindy still here? DanAyo? Mini Oven?
A gentle decline in numbers, according to a recent post by Floyd. Some good new members arriving, some fallen by the wayside. Idave not seen for a long time, reason unknown, Danny drops in occasionally, Mini also.
A covid boost of course, and then a post covid drop. Competition from FB groups and IG, of course. Personally I don't like their less structured format, but many seem happy with it. An interesting comment from your very own Brotdoc on exactly this topic!:
https://brotdoc.com/2015/07/04/angebacken/
Lance
Thanks Lance. I was always been fond of both Mini's and Dan's posts, hope they are well, and Dave is as well. I'll never forget Mini's comment when I started my first forays into rye - "welcome to the dark side."
I'd not seen the post on Björn´s site, thanks. I know he and Lutz went in different directions, really appreciate both of them. Björn is now a friend I am really grateful to have, and I´ve learned so much from Lutz´s books as well. Is Karin (Hanseata) still active, do you know?
Did you ever have success with the Gerard Rubaud bread? I seem to recall you got hooked on the 5 hour starter refreshes back in the day.
I've tried making it a few times, according to MC's recipe details, but it never seems to turn out how I would like it and not like her pictures of Gerard's loaves. Not sure why, as it's a pretty simple recipe really.
Lance
I would say I was happy with the result, but I abandoned the Rubaud starter a long time ago, lol. Too old for being hyper at refreshing every 5 hours, all day through the night. Need all the beauty sleep I can get! So now, outside of developing yeast water or LM from time to no, all of my breads are made with 100% rye, the only started I use. I do like his blend of flours, though.
Wonderful bakes Paul. Glad you’re back, I’ve always enjoyed reading about your bakes. These really look fabulous.
Benny
Thanks Benny. Nice to know you're still active. I always learned tons from you.
And I from you as well Paul.
Benny