From Sourdough to Einkorn Banana Bread –- Part 2

From Sourdough to Einkorn Banana Bread –- Part 2

We learned how to make basic Sourdough Banana Bread last week. Today, I’ll reveal the method I used to transition from a sourdough banana quick bread made completely with white flour to a sourdough quick bread made completely with Einkorn flour.

I wanted to make a banana bread I could call my own using only Einkorn flour. Sometimes, I just start substituting and hope for the best. This time, I decided to take a more thoughtful approach.

I started with this Sourdough Banana Bread recipe from Cultures for Health .

Ingredients

  • 2 bananas, mashed
  • 1 cup Einkorn Sourdough Starter
  • 1 – 1 1/2 cups 80% extraction Einkorn flour (from Jovial Foods)
  • 1 cup whole grain Einkorn flour (home milled)
  • 1 tsp. salt
  • 1 cup raw sugar
  • 1 egg
  • 1 1/4 tsp. vanilla
  • 1/2 cup butter, softened
  • 1/2 cup pecans (or walnuts)
  • 1/2 tsp. baking soda (to neutralize the sourdough flavor)
Read the whole recipe on Bread Experience