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