I am about to test bake six grains (spelt,red fife, emmer, einkorn,golden flaxseed, white Sonora) at the bread lab in Skagit, Washington. I want to use 100% extracted flour. I will try autolyse, sourdough, over night ferment for obvious reasons. I will be attempting bread only. Your experience? Suggestions? I may resort to adding vital wheat gluten.

• Reply