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.