Day 347

Soon, Ivan, and I, will be making kimchi- a fermented cabbage dish that he first ate when he was stationed in Korea, during his Army stint.

We have seen multiple YT videos on it, and have gone to the Oriental Market, as you may recall, found the Napa cabbage there, and have been waiting for the right time to start it. Well, that day is still undecided, but soon.

So far, he has cut up said cabbage, soaked, and, salted it. Next, he turned it over every thirty minutes for two, or, maybe it was three, hours, to remove the excess water from the cabbage. Then, I cannot remember what to do. Another video watch in the future.

Today, however, I am making another loaf of sourdough bread. This time, however, I am freshly milling the sprouted Einkorn berries into flour, adding that to bread flour, with the sourdough starter, water, and salt, and will see what happens in the end.

Here are a few photos of the process I just described. You have already seen the soaking, and sprouting of said berries, so I will show you, now, the milling, and combining of them.

One hundred grams of sprouted Einkorn wheat berries, ready to be milled.
My grain miller, that I use by hand. (I did buy a motor for it, but have not used it yet).
Freshly milled Einkorn flour. Complete grains, unsifted.
Here, the starter has been added to the flours, along with twelve grams of salt. Time to stretch and fold, for the next three hours.

So far, that is the process for my making bread. After the last photo, the stretch and fold process takes two to three hours. As it was getting late, I covered the bowl, and put the whole business in the fridge overnight. I will finish it tomorrow.

My first, ever, loaf of sourdough bread made with freshly milled Einkorn flour. It is the best tasting loaf of bread to date. I forgot to score the top, but thankfully, it did not explode out the side.

While I am waiting for the bread to proof in the fridge, stay happy, stay healthy, stay safe. Wash your hands, cover your mouth, and protect your loved ones.