Which Ancient Grain for a Starter
I have an established einkorn starter which takes a long time to double at room temperature, around 19 hours, 6 hours at 28c. I experimented with different feeding ratios and temperatures and its doing ok. The problem is that I am having no luck baking an einkorn sandwich loaf which isn't like a brick. I have watched countless tutorials but I think the einkorn flour available in the US is very different to the one I get in the UK. I have the Doves whole wheat version which I sift with a fine sieve, I use the bran elsewhere. My dough is a hard waxy lump that does not stretch at all and doesn't rise very much with no oven spring.
I now have khorasan, emmer, einkorn and spelt. I would like to make a multigrain ancient grains loaf and wondered which of the flours provides the easiest starter. I would run a test to see but I'm powering through the flour which isn't cheap so I wondered if anybody knew