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Snowbird53
4 Posts
Connie
Craigmont Idaho
USA

Posted - Oct 12 2021 :  1:28:35 PM  Show Profile  Reply with Quote
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.

Ashley
650 Posts
Ashley
MOSCOW Idaho
USA

Posted - Oct 13 2021 :  09:25:29 AM  Show Profile  Reply with Quote
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.

Ashley Ogle
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Snowbird53
4 Posts
Connie
Craigmont Idaho
USA

Posted - Aug 19 2022 :  09:48:26 AM  Show Profile  Reply with Quote
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.
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