Attempt number three felt like the turning point. After two humbling loaves, this 100% einkorn sourdough finally came together with real oven spring, a tender crumb, and a crust worth celebrating. Same flour, same kitchen—just better timing, gentler hands, and a recipe that truly works.

Attempt #2 felt more promising right from the start. The dough showed signs of life, the fermentation looked stronger, and for a moment I thought I might actually pull off a standalone einkorn loaf. Then shaping reminded me that einkorn has its own personality. This was the bake where I learned the value of a backup pan, patience, and adjusting expectations without giving up.