Adventures of Sourdough Bread Making

The interest in sourdough bread making has been increasing over the last couple of years. With people paying more attention to their gut and the power of fermentation. There is a lot of information out there and everything affects the proofing time, bulk fermentation. From the type of flour you use, to the temperature when you make your bread.
I started my sourdough journey this year. I started with einkorn flour, an ancient grain with a lower gluten index. It was a good place to start for me since I had been gluten free for a year. So I’ve done a lot of research and I understand how much I don’t know. But it is an enjoyable process working with this living culture.

If there is interest we can get together for coffee and discuss the ins and outs of sourdough bread making and share a sourdough starter.

How to makeke a sourdough starter. I haven’t tried the pineapple juice idea but it sounds interesting.
Making sourdough pizza is convenient because you can separate the dough and freeze it. It lasts for a month in the freezer.
https://youtu.be/AfosXjtjuvY

For reference, this is a good sourdough bread recipe. It is no nonsense. This is a higher hydration dough. It might be easier to start with 325 g of water instead of 350.
https://youtu.be/d9PKuXdjBzU?si=Y6sdkZM7tKCkM0a6

Here is about the bulk fermentation, this can be confusing. You really just need to start making it and you will learn how to read your bread dough or the different stages.
https://youtu.be/Di3iEsnPqZk?si=nW2YeHBHxHc_gr2W

If you are going to work with einkorn flour, this is the best reference. It does need to be handled completely different from regular flour.
https://jovialfoods.com/blogs/recipes/post_type-recipe-p-69941