Very happy customer using sourdough, Einkorn, and home-made Almond yogurt for starter
The LoafNest makes my unusual way of bread making work really well and it is much easier than without the LoafNest. I always have home made almond milk āyogurtā going at my house, so I use some of that to make my leaven. I take 1-2 T ripe āyogurtā (made and fermented with a little of the previous batch or pro-biotic capsules emptied into the vitamix when I make my almond āmilkā). Then add about 2-3 T flour and a little water and leave until it is bubbly (the next day usually). In a medium sized glass bowl, I add 1 C non-chlorinated warm water to starter (I may try more next time), mix it well, add 1 t salt (any maybe a little olive oil), then 2 C white Einkorn flour and 1 C fresh ground whole Einkorn (or a mix of other whole grains). Let it sit for 1+ hours then put in fridge over night. Next day, take it out of fridge for a few hours (till it is noticeably expanded), then preheat and bake with LoafNest as instructed. Yum!