Sourdough with 30% Khorasan, 20% Einkorn, 82% ?
After baking a lot with 50% Einkorn, I felt like I needed to get back to some dough that could hold a little more structure. Einkorn is VERY sticky and hard to work with, so this was sort of a break from that phase.
I'm using AP, but contemplating switching to bread flour in the future for the white flour portion of my doughs. All in all, looks great, tastes better :)