I have finally finalized my soft sourdough pretzels recipe. It has 10% whole Einkorn flour. The remainder of flour was ARW untreated flour (Hard white wheat flour, untreated p). The pretzels has correct texture. When I had did 50% whole Einkorn flour the pretzels were too dense for my liking. I use 3.8 precent lye solution for dipping pretzels before salting top and baking. On set of 12, I dipped for 35 for 2nd set of 12, I dipped for 40 seconds.
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So beautiful! The ARW flour is whole grain like the einkorn?
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The ARW flour is like bread flour. I fresh milled the Einkorn Wheat.