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Your first, and easiest option is to simply use your starter after you feed it with regular flour, then continue making the bread with the einkorn flour. The sourdough bread will have all einkorn flour EXCEPT for the flour you use in the starter. Your second option is to feed your starter several times with einkorn flour.
Buttery and savory einkorn crescent rolls. Eat them plain, with butter and jam, or as a sandwich! Posted in: All-Purpose Einkorn Flour Breads Snacks
My dough formula was as follows: 850g Einkorn flour, 659 of h20 but held back 100 grams, 75 grams of levain and 17 grams of salt. I ended up using about 30-40 g of the water held back. The bread turned out wonderfully! It is very sticky to work with and my dough was a little on the stiff side. I baked it in a combo cooker.
Yes; weigh a 'cup' of whole wheat flour at 96 grams and increase the liquid by 5%. So for this recipe, use 432 grams of flour and 435 grams of water. I just purchased an electric proofer, what temperature is best for proofing this Einkorn bread?