I don't know anything about Anson mills and upon googleing them, I see they are attempting to be different. I would guess that they are mainly referring to liquid volume response, but who knows. Since you are just doing the no knead approach that really doesn't give a specific volume but rather a direction for a degree of hydration, I would just add liquid and mix and add until the consistency is what you expect.

Depending on how heirloom the grains are, they may also have less gluten, which means it would take longer to develop sufficiently. Check for elasticity before you dump it in the pot.

I've only worked with Einkorn, but it definitely has less gluten and behaves different from AP flour -- you need to get the correct liquid ratio.

Thanks, folks. I will add water until it "looks right," and let it rest for several more hours, and see what I get.

Hope it works out!

Now that you have mastered Jim's bread and enjoying it, you might want to up-grade and try the Forkish pinch recipe. It is a bit sturdier and not much more effort. It can handle other grains. You can even use half for a Boule, then fridge the other half for dinner rolls, burger buns, pizza crust. It is also good the next day for a grilled cheese or toasted for soup. Freezes well.

Jim's intention all those years ago was to bring a good loaf of bread easily into the home kitchen. Little advanced prep...no-kneed. Best warm and does freeze well for croutons for soups. Not the best next day.

We don't find it great for tweaking and using other grains. Forkish bread can handle that. Especially soaking your grains for 12-24 hours. Letting them soak up any liquid needed to start the process becoming a plant. I often whiz in the blender to make a wet slurry before adding as a liquid ingredient.

Hey, sleevendog, question for you. Why do all the Forkish recipes call it "levain" instead of "leaven" or leavening? I've always been puzzled by that.

It is probably habit and way of being taught? Levare, 'to raise'. Levian, OldEnglish or OldFrench. Toe'may'toe, toe'ma'to. Auto-correct keeps changing my 'micro' greens to 'pico' greens. (someone asked why i call them 'pico')

But we see it written and used as the actual object, (flour and water in bowl). "my levian after one hour has risen, (leavened) in one hour over the two as expected".

In our home we rarely use some popular terminology but know what is intended. We have five bread recipe 'starts' posted on the inside of an upper cabinet door on post-its. My Bigga(sponge), DH has his Focaccia, his pinch and fold, a cornbread, and my English Muffins.

Autolyse, bigga, levain....

It seems if someone likes the sound of something, and they use the terminology often enough, it becomes common. Artisan, Millennial, Charcuterie, etc.

It seems if someone likes the sound of something, and they use the terminology often enough, it becomes common. Artisan, Millennial, Charcuterie, etc.

Very true!

Back to the original question, I'd say -- give it a try! If you've been making bread regularly it won't be a huge effort on your part to just try substituting say, half of the flour for a different new flour of your choice. If it comes out way too heavy, use much less next time. Not a big loss.