I already have a starter that does nicely and Iβd be concerned about introducing any fats whatever from the dairy. Fats are apparently no good for sourdough cultures.
Discussion
Oh! Well... Dang.
Not related to yogurt or whey butβ¦.. Have you ever used Einkorn flour? I was trying for the first time and totally failed. Had lots of activity but no structure.
I donβt think I have, but if I did, it was never exclusively einkorn, it would have been blended with other flours. I canβt be sure because I did lots of experimenting really long ago π€£
What youβre talking about is classic whole grain flour behavior. Thereβs sugars and nutrition in there that makes it bubble, but itβs also heavier and can have proportionally less gluten that you need for loft and structure.
Iβm getting amazing results switching exclusively to bread flour from AP, let alone including any whole grains. I used to love the tanginess of rye flour in the bread, but my pastor was sorta frustrated with how crumbly the communion bread was, so I cut it out and it works better from a crumb standpoint.
Iβd recommend blending the einkorn with bread flour, the more BF the better for floof. Or you could try adding straight up wheat gluten. I have thought about trying this.
If you really want to just use whole einkorn flour, the other secret could be hydration. Iβm not great at experimenting with that but check the nerdier sourdough sites to learn more.
Thank you! Yeah it was straight Einkorn. I think you are right to suggest a blend. I looked around at different recipes but who knows. Iβm not the best bread baker as it is. π