| T O P I C R E V I E W |
| Snowbird53 |
Posted - Oct 12 2021 : 1:28:35 PM
I'm excited to try this bread. I'm gluten sensitive but seem to be able to tolerate Einkorn fairly well, so I'm starting with the Einka flour. I just mixed it up for the first time, but this house isn't very warm, so I may put it in the oven with the light on. Once we start up the wood cook stove, it should be better.
I've done a lot of self-sufficient things over the years, even lived completely off the grid in northern BC for a year, with 5 children. But, I've never done sour dough bread. This book looked easy to follow, and the fact that is said it could be done gluten-free was intriguing to me, so here we go. |
| 2 L A T E S T R E P L I E S (Newest First) |
| Snowbird53 |
Posted - Aug 19 2022 : 09:48:26 AM
So I killed the first mother by turning on the oven accidentally with it in there. Gave myself a break and now I built me a proofer from a picnic cooler and a reptile tank heater and thermostat. It seems to be working well. I'm 4 days into it, using all-purpose Einkorn from Jovial. But now I'm reading that this may not work so well. Should I go to the Bluebird brand? I'm wanting to use Einkorn of some sort, but not whole wheat because of digestive issues. |
| Ashley |
Posted - Oct 13 2021 : 09:25:29 AM
Hi Connie, and thank you for stopping by! I look forward to hearing more about your Einka mother. Hopefully when you get your wood cook stove going your house will be a little warmer for your mother. It's that awkward, transitional time of year where it's chilly, but not quite chilly enough to have the wood heat fully up and running.  |
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