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.

Inspired by Allie’s bagel croutons, these garlic and herb sourdough croutons turn leftover bread into the crunchiest sourdough upgrade with almost no effort.