Pasta Madre, the Italian traditional dry sourdough starter for enriched breads, is the perfect starter for Einkorn wheat breads. Because Einkorn has a different gluten, and less of it, it can be hard to make it rise as well as hard to get a good bready consistency. I found that Pasta Madre gives me the airiest, best consistency Einkorn bread. Plus its sweeter and less tangy.

Let me know how your works and if you have any questions along the way.

Ratios for each step:
Step 1
One part grated apples (the peel is most important)
to
One part filtered/bottled water
Therefore Large =200grams to 200grams, Medium =100grams to 100 grams, Small=50g to 50g

Step 2
One part apple water
to
One part Einkorn all-purpose flour
Therefore Large =200grams to 200grams, Medium =100grams to 100 grams, Small=50g to 50g

Step 3
One part initial fermentation
to
75% Einkorn all-purpose flour
Therefore Large =200grams to 150grams, Medium =100grams to 75 grams, Small=50g to 37g

Step 4
One part bound fermentation
to
One Part Einkorn all-purpose flour
to
34% Water
Therefore Large =155g to 155g to 52g, Medium =100g to 100 g to 34g, Small=50g to 50g to 17g

Step 5 and until ready
One part Pasta Madre from last refresh
to
One Part Einkorn all-purpose flour
to
34% Water
Therefore Large =155g to 155g to 52g, Medium =100g to 100 g to 34g, Small=50g to 50g to 17g

How to make regular liquid sourdough starter link:
[ Ссылка ]

свернуть