I am so proud to tell you that I have made a few successful edibles using only Einkorn flour.
Yesterday I made a medium pizza that was very tasty, though I need to work on the toppings. In the past 3 weeks, I have made 3 loaves of very tasty artisan style bread, which don’t need anything more than for me to remember to add honey to the batter, an addition that changes the sourness of the bread.
In fact, I had a moment of trepidation this morning when I went to find all of the Einkorn grains I had just sprouted, and dehydrated. I couldn’t remember where I put them.
Found them. Up in the cupboard above the microwave. In the upper upper cupboard, the one that requires a footstool to access. Why did I put it way up there you ask? Good question. Answer may just be forthcoming. Not sure.
As I’m using it in quite the abundance, I’m currently sprouting another batch so I don’t run out.
I am going to make a few “Star breads” to take with me to Veracruz, but I’m going to use regular all purpose, and bread flour. I’m also going to use real sugar as I’m the only one not eating real sugar. Not going to push my ways on the families there.
Until next time my lovelies, stay happy, and healthy in the Lord.