I had gotten the process down for sourdough loaves made with the addition of some saf yeast. Then I decided that wasn't challenging enough and that I wanted to try rising my bread using just the culture proof and no additional commercial yeast. First time worked nicely. The loaves were a bit smaller but had a perfect crumb and shape. Second time, I tried to tweak the recipe to use einkorn flour and a little sprouted spelt. They didn't rise nearly as well even with the addition of some vital wheat gluten. Great sour flavor though! Does anyone have any experience working with einkorn flour that can share some tips?

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