HI, IT’S CARLA. As the founder of jovial foods, I’ve always wanted to create a space where einkorn bakers could compare notes. I also love to hear and learn from your feedback. And, if you have questions or want to show the community what you’re baking, please register and create a post. I’ll do my best to answer all questions about the cookbook, with help from the jovial staff. Welcome to the einkorn cookbook community!

Overnight Boule

Thank you so much for this methodology for making the Boule overnight…what a blessing! Question: if I want to use this methodology for the recipe using sprouted levain and flour and since the sprouted recipe does not call for turning, should I add the 30g of flour? Many thanks!

Conversion

Can you help me convert the recipe for dairy free brown bread in the cookbook to use the sourdough starter instead of the yeast? I assume you cut down the water, right? I imagine the proofing would be longer too?

Forgot about starter while refreshing

Hello, all! My starter has been going for about a year and a half. I refreshed it the other day and promptly forgot about it. It sat at room temperature in a dark cupboard for about 4 days. Is it ruined? If not, what should I do to restore it (if anything)? Thanks for the … Continued

Artisan’s Bread

Hi Carla! I plan to make this bread using sprouted flour for the levain and dough. Please confirm that the 7% reduction by weight is appropriate,. Or is 9% right as in the Boule using sprouted for L & D? As you may have read, I am concerned with the % when using sprouted flour … Continued

Light and Fluffy Bread

Hi Carla! I’ve made the ciabatta bread multiple times now and every time I try to transfer the loaf to the pan, my bread ends a flat mess 🙁 It just spreads and spreads. I have your linen couche as well as a round linen lined bread proofing basket. I turn the dough as instructed … Continued

My First Einkorn Sourdough Bread

Tonight, I was able to pull this beautiful einkorn French Boule from the oven. It’s my first attempt at sourdough bread, and I’m very happy at how well it turned out. Thank you Carla and Lauren (amazing customer service)! I’m so excited about the possibilities of einkorn for our family’s health.

Slow Ferment Sourdough Bread

Here is my question: I am experimenting with 48 hour sourdough recipes to aid in digestion. Since there are not a lot of recipes for this slow ferment, I would like to take existing sourdough recipes to use for slow rise. Would it be best to let the bread rise as the recipe calls for, … Continued

Sprouted SD Boule with Sprouted Levain

Last week I received a recipe for the French Boule made with sprouted flour and sprouted levain in the Jovial blog from Heidi. This recipe is the bomb! The sprouted levain is not as bubbly on the surface as the AP, though it is beautifully frothy and fragrant. And the dough felt a lot springier … Continued

Overproofed

Having trouble getting a nice domed loaf using the bread machine on the custom setting and adding the extra flour to compensate for no turning. Suggestions? Using the basic sandwich bread with the sourdough starter.

My Pane Toscano

Just took this out of the oven. Made a French Boule and Raisin Walnut Miche yesterday. They are amazing. Love the cookbook