Hi everyone, stumbled upon this incredible forum when searching for a nice shot of einkorn bread and i was so impressed by the below image: http://weightloss-slim.fit//files/u31732/einkorn2-6.jpg%3C/a%3E I took some time to check out the site and wow i needed to sign up! :) A brief introduction, im an herbalist who resides in Toronto Canada. I have a strong background in nutrition and am known to be a mad foodie. Having been experimenting with all sorts of fermented foods and i finally got into sourdough last year and have been making some decent breads with my pizza stone and pure red fife flour. However i recently acquired a miller and started sourcing my own grains such as red fife, emmer and einkorn and was looking to further perfect the art of bread making . Im sure this forum will help!
-30 min rest with - stretch and fold every 10 mins.
-shape rest for 4-24 hours , depending on time.
-Score -bake on hot pizza stone 500 F, with lots of water misted in . let rest on rack to cool. I use sourdough culture that is pure red fife. look forward to learning alot from you folks below is a shot of my first ever loaf from 2 months ago: http://tinyurl.com/np3s8vw
for me but it sounds like you are hooked on SD bread like may of us. Welcome and
Happy SD baking
fixed the link but now i lost my paragraph spacing!!! lol! oh well
I too am a big fan of Red Fife. It is so flavourful.
From another Red Fife fan here in Toronto!! My favorite grain to bake bread with! So much awesome flavor and texture that it brings to bread.
Nice loaf of 100% Red Fife!
Cheers!
thank you dave!!
your beer fife loaf was one of the reasons i was inspired to join! what a work of art!
Thanks for the kind words! Can't wait to see your posts!
Cheers!