Is this a beautiful loaf of artisan bread or what?
Our daughter has been experimenting in my kitchen (lucky me!) perfecting the making and baking of sourdough bread.
Yesterday she turned out this three pound loaf of all-einkorn flour sourdough artisan bread.
How did it taste?
Wonderful! Great texture, flavorful, hearty and wholesome.
She also made a loaf of rye with rye sourdough starter she's been working on. Considering the bread was made with 100% rye flour, I'd call it a success. (Rye flour has very little gluten in it which makes any rye bread difficult to rise.) She wants to work on getting it to be a loaf higher in volume, but we all agreed you couldn't improve upon the texture and flavor of this sourdough rye.
But that wasn't all she baked.
She made a dozen of these all-einkorn burger buns. This is the recipe you steered me to, Kristina, and although we haven't taste tested them yet, I have a feeling the recipe is going to be a keeper.
Dear daughter is a talented bread baker, there no doubt about that. Her dad is a staunch advocate of sourdough bread so he may have to hire her to come in every Monday morning to create our weekly supply of healthy sourdough bread. (Sounds like a good arrangement to me.)
It's a treat to have her in my kitchen (doing any cooking or baking), and this sourdough bread, especially, convinces me more than ever that those grueling thirty hours of hard labor to bring her into the world were worth it!