GegenWind PhotographyThe wheat fields on our trip looked stunning! More shots in the vlog: https://youtu.be/h-o9FnMEQHI
#photography #vlog #travel #MecklenburgVorpommern #boek #nature #wheat #einkorn #agriculture #Germany #Müritz
EU Citizen🇪🇺Ich mag #Einkorn oder #Emmer, hadere aber gerade bei ersterem mit der Verarbeitung.
Mit der nun vierten Modifikation meines "E-Schroti" getauften Rezeptes mit nun 20% Einkornschrot, Hälfte versäuert, Hälfte Brühstück, 20% Weizenvollkorn, 60% Weizen 550 10% als LM bin ich zufrieden. Die fast 80% Hydration (kleiner Schluck Bassinagewasser blieb übrig) war schon herausfordernd.
Dummerweise etwas zu dunkel geworden
#TeamSauerteig
holger (@[email protected])
E-Schroti Mk IV. Zwei #Sauerteig|e 20% Einkornschrot, TA 180. Leider etwas dunkel geworden, aber schmeckt
Father EnochThis may be the first video of #TastingHistory that I watched shortly after it went up. Most of the ones I've seen are a year old at least.
Anyways here's one that I'm betting was a lot more interesting to watch than to actually taste.
#ÖtziIceman
#Otzi
#ötzi
#Iceman
#ÖtzalAlps
#OtziIceman
#TheIceman
#MaxMiller
#Youtube
#History
#Einkorn
#AlpineIbex
Recreating the Last Meal of Ötzi the Iceman
mess of moss& ♾️🍞🧄️🌱All right, here's today's loaf 
It still had a decent oven spring; the overfermentation wasn't too bad after all, but there's still room to the top (of the lid of the baking mould). It also tastes really good, but I couldn't tell the difference between my usual recipe and this recipe, where I substituted white rye flour for wholegrain emmer flour. It's only 15% of the flour, anyway.
(As written above, I accidentally let the dough proof over the night on the counter (...again...), instead of putting it into the fridge after the autolyse & adding salt.)
And here's also the math for bakers, if someone wants to re-bake my recipe:
- 58% dinkel whole grain flour (culture: "Oberkulmer Rotkorn")
- 17% Einkorn (whole)
- 15% rye Typ 997 (subbed for emmer)
- 10% linseed press cake flour
- ≈88% hydration
- 2% salt
- made with a dinkel sourdough starter
- made with a part of the dinkel (10% of the total flour) scalded (at ≈300% hydration)
#bread #breadPosting #sourdough #teamSauerteig #wholeGrain #dinkel #einkorn #rye #roggen
Rana
KEXP 🎶 #NowPlaying Bot🔊 #NowPlaying on #KEXP's #PacificNotions
Emmer & Einkorn:
🎵 Hob's House
The crust is really the best part of the bread recipe! In my last bake I baked it a bit longer, to make it extra crunchy. I think I could also try to keep the lid on for a bit longer, to make the crust even thicker.
The baker's math for my favourite dinkel-einkorn-emmer bread:
- 57% dinkel (10% in the starter, 15% scalded, 32% remaining for the main dough)
- 18% einkorn
- 15% emmer
- 10% crushed linseeds
- Overall quite high hydration (~80%)
The einkorn gives the bread a nice yellow-ish colour, and the emmer helps with a roasted hazelnut-like taste/aroma. As always, I baked the loaf in a ceramic baking mould inside a toaster oven (this takes much longer than in a proper oven).
Eric G.Overnight #waffles from #MarkBittman (https://bigfaceworm.blogspot.com/2010/05/mark-bittmans-overnight-waffles.html) made with #einkorn flour.
Delicately crispy outside, light inside. These are with all purpose. Using fine-milled whole wheat works equally as well.
Monday is baking day!
My "Oberkulmer Rotkorn" Dinkel (aka. spelt) wholegrain flour was almost empty again, so I adapted my usual recipe so that I could retain enough Dinkel flour to feed my starter. New flour will arrive tomorrow already!
The star in this recipe was Einkorn, which I really love! Einkorn has a great taste, and it gives the bread a nice yellow colour. The rest was Rotkorn (Dinkel) and Emmer, the latter of which only played a (taste 😋) supporting role.
Here's the recipe in baker's math:
- 90% hydration
- 15% scalded white Dinkel flour (scalded with 175% hydration)
- 45% Einkorn
- 30% Rotkorn Dinkel (including the 10% from the starter)
- 10% Emmer
As usual, my base hydration was calculated at 77%, but I always add some extra water. This time I measured the additional water (which was a bit more than usual), and I recalculated the hydration -- 90% hydration is quite good I would say :)
As always, no need to kneed, and I baked the loaf in a ceramic mould in a toaster oven. It only proofed for two days in the fridge.
A big chunk of the bread is already gone! 
It gave me lots of energy, while I'm recovering from a very weak weekend.
#sourdough #wholeGrain #veganBaking #Dinkel #Rotkorn #Einkorn #Emmer #breadPosting #bread
Universität HohenheimFinal-Video „Bäcker meets Professor” mit
- Marcel Paa (Brotsommelier, Bäckermeister & Influencer)
- #Urgetreide-Experte Prof. Dr. Friedrich Longin der #UniHohenheim in #Stuttgart
- Sebastian Brücklmaier (Brotsommelier, Bäckermeister & Inhaber der Bäckerei Brücklmaier in München)
Thema #3: Urgetreide – Gesund, Lecker & Nachhaltig!
Zum Video: https://www.youtube.com/watch?v=xZ13ciD5Wj4
Zur Playlist: https://www.youtube.com/playlist?list=PLz_C7TaloejsVYxQFsob4BuA-guixCOaj
