If I want to make two boules at the same time, would it be better to make two separate levains and two separate bowls of dough, or could I combine them and double everything and then just split the dough at the end before the final proofing stage? I have been doing two separate balls … Continued
Last question I hope. I used my new starter to make the whole grain batard. It turned out beautifully so I put my starter in the fridge for the first time. That was Wednesday. I took it out today and refreshed it. I did not let it come to room temp, just added cold starter, … Continued
I want to preserve and ship my starter. I’ve read about drying the starter then rehydrating it when needed. Please give me instructions for my einkorn starter. Thanks
Can anyone recommend a good proofing basket? I used a ceramic bowl yesterday and it worked ok, but I’d really like to get a proofing basket. A search on Amazon is overwhelming.
I want to adapt some favorite recipes to using Einkorn flour. I want to know some guidelines.
I started a whole grain starter about two weeks ago and have refreshed daily for the last week. I ordered more flour during the cyber Monday sale and it arrived yesterday so I think I am ready to bake. I mixed up a levain last night with whole grain flour. I am wondering if it … Continued
Hi , can i use eikorn flour in automatic machine,
I made the sourdough dutch oven bread yesterday for the first time on a 5 day starter. It came out like a hockey puck, very flat and extremely dense but had great sourdough flavor. Should this get better and lighter with refreshing the starter?
For the sweet potato rolls recipe on pg. 63. Is the 1 1/2 lbs. (500 gr.) Garnet sweet potatoes weighed after they are cooked and mashed or before when they are whole and raw. Thanks.
I’m wondering about the sourdough recipe in the Einkorn cookbook. It doesn’t mention discard, unless removing any gray flour on top of the starter. I’m used to discarding daily for my other starters, so am not sure how to progress since each day discusses the add’n of flour, and even twice daily on days 6-10. … Continued