I'm still baking somewhat, still struggling with energy levels, and more blood work is due (I hate needles). As a mom of two active boys, I find myself alternating between cooking mac and cheese, homeschooling, and lots of "stop bugging your brother" moments. Thank goodness for coffee!
I had neglected my starter for a month or two (maybe 3?). I pulled it out the other day and it was NOT moldy! :) I took a small part of it that hadn't gone grey and now I have about 150g in the fridge waiting anticipating a small loaf bake soon.
In other news, I did recently discover that Publix does carry Einkorn flour. I found some at the Port Canaveral location for $10/ 1lb. They also have the Arrowhead Mills rye flour. I'm undecided whether to try the Einkorn flour.
My goal for this week is to make a loaf of bread and a batch of biscotti. My boys have been asking for me to make more "dipping cookies." If I have time, I plan to make more tamago boro (little egg biscuits). I want to try making them in the oven this time and with different flavors.
Currently we are preparing for a road trip. We are going to Chincoteague, Virginia for a family vacation.For the trip, I plan on making mini muffins, biscotti, and probably some basic sugar cookies. The ones for my relatives will be frozen for the 3-day trip up there. I know it doesn't take 3 days to drive to Virginia, but we are taking our time since our boys have never seen mountains (Florida is very flat).
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I like the taste of einkorn but I like emmer too and I find it's easier to work with. One thing about einkorn - I remember that it takes a long time to absorb water. So the recipe amount may seem like too much but give it a half hour or more and it will probably be absorbed.
TomP
I bought some einkorn flour. I usually do an autolyze of just the whole wheat flour and hot water, I'll add it in then.
But you sound in good spirits. Keep it up.
Einkorn is a nice flour when treated right. However 10% to 20% in a recipe and handling abilities should remain close to the same. If you take Tartine's Country Bread recipe and swap the wholegrain for wholegrain einkorn flour it makes a delicious substitute.
I'll try substituting 10% in my next bake.