einkorn hydration...

After baking sourdough whole grain wheat for about a year with a relatively high hydration, 79%, I was surprised when whle grain einkorn seemed to loose with the same hydration.  I reduced the hydration to 71% in my first loaf and it still seemed too wet.  I dropped it all the way to 60% today, and it seems stiffer than I am used to.  Does anyone else have experience with this flour and what hydration to use.  I have been using sourdom's Pan Francese recipe.

1 comment

Hello DVTO2,

I think the way you are going is just fine.  Adjust the hydration until you find something that you are comfortable with.  There are no really correct answers - just what works for you.

Keep on bakin'

Farinam