So many people in my life started complaining of gluten issues. And then God brought an article about the digestibility of pre-fermented doughs and their increased digestibility. Einkorn, GF and Italian came about for one person I love who didn't do well with ww. The story is still evolving.
Essie is consistent, my first baby. The addition of yogurt and olive oil make a soft crumb and chewy crust. Slightly sweet naturally! Myrtle is sticky and hard to work with, smelling of good cheese! She makes bread that is always soft and boldly flavored. I'm still experimenting with Sid. Hoping to tame the sour. Corrado is a taffy-like consistency and makes SOFT sweet bread. My hub's fave.