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!

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

einkorn wheat berries

I’m interested in purchasing einkorn wheat berries. However, when ground, is it the same as regular einkorn flour or whole wheat einkorn flour? Thanks. Kim

Einkorn pasta with grilled chicken, feta and Greek olives.

pound cake

I need help making a traditional pound cake, not the coconut pound cake from the recipe book. I’ve tried simply substituting all purpose Einkorn in 2 recipes, and both have failed miserably. Please help!

Best way to get started.

Hi Carla, Please provide the necessary steps to be successful with using Einkorn flour. Devices needed. I currently do all the cooking for us since the onset of my wife illness 5 years ago. Thank you for your help and assistance. Thomas

Sourdough starter

I am having trouble getting a starter to bubble and look anything like the photos in the cookbook. I use a scale to measure the 60 g of all purpose flour. It is very dry, so Have tried adding a bit more water. It has been 2 weeks and it still looks like the first … Continued

Big Hit with Einkorn Bagels!

My first attempt using the Jovial cookbook recipe for bagels was much easier than I thought. My family raved over the assorted plain, onion and cinnamon raisin bagels. We all agreed better than our local Bagel stores. Thanks again.

extra starter

Hi Carla, I forgot to ask in my previous question about my starter not being quite active enough… would it be ok to add a little extra starter to the recipe for the Overnight Artisan loaf when you’re mixing it together if you think your starter isn’t real active? I see that you’ve recommended a … Continued

storing flour and starter health

Hi Carla, I’m having trouble with my starter being active enough. It was active at the end of the first week but then seems to have died down somewhat by now — which is at about 3 weeks. I was using AP flour at first which I store on the counter but then began to … Continued