So here they are, but they are quite sour, more so than my normal breads. And the sour seems to have slightly different sour notes in it. The things I did differently are two: I changed the percentage of starter when feeding (as per the instructions in book 3) from 20% to one Tablespoon, and the Einkorn flour/wheat germ in the new recipe.
I let it rise overnight, as I always do. It was quite risen this morning, more than usual.
Thoughts?
it looks like the bulk fermentation could have gone on longer. Einkorn requires a long soaking time to blend well and reduce a gritty texture. Maybe a cold soak might reduce off flavours and reduce sour when more starter is added. How did you change the einkorn amount, up or down?
That is a very good beginning. Einkorn is different enough to retire a lot of experimentation to achieve the desired results and yes it tastes noticeably different so you probably are in the correct zone, you just need a little fine tuning now.