I read that you will soon have sprouted Einkorn flour. Do you know when that will be? Also, do you have plans of making sprouted Einkorn pasta and products?
I made your all purpose sandwich loaf (recipe from the cookbook) and it turned out wonderfully. I would like to triple or quadruple the recipe to freeze some loafs. How do you suggest increasing the recipe and adjusting the cooking time? Thanks!
Hello, I am ready to make my first sour dough ciabatta bread tomorrow. I have a large, baking stone. Should I use that instead of the cookie sheet, and turn the risen loaf onto that?
I made the sweet potato rolls from the cookbook… but instead of sweet potato I used fresh pumpkin puree, and added some pumpkin pie spice. BEST sourdough rolls I have ever made, they are so soft! Every other time I’ve tried they were dry and dense. I love them for breakfast with butter and raw … Continued
hi everyone….I have 24 boxes ( 12 oz) of jovial einkorn wheat pasta penne rigate I cant use…expiration date 2018….selling for $48 and shipping….
Hi, I made the Classic Sandwich Bread from the cookbook and loved it! I would like to triple or quadruple the recipe to freeze some. How should I go about doing that? How do you adjust ingredients and cooking times? Thanks Emma
I have made some stater and I am ready to refresh it. Page 13 says take 2tsp add 2tsp water and 1/2 cup of flour. My question concerns the remaining starter from which I have taken the two tsps. Should I just refrigerate it and refresh from that same source next time? It’s probably very … Continued
I am in the process of removing all but Einkorn wheat from my diet. Your Morning Glory Muffins look wonderful. Is there a way that I could add Oat Bran to make them into bran muffins? Thanks.
I am just about to order my first bag of this most amazing piece of history, and would like some advice on how to proceed to change over my sourdough start feed to Einkorn, also is there a recipe you have for sourdough bread, available online. I watched a video of making bread with the … Continued
I have started a sour dough starter with Jovial Einkorn all purpose flour. I am in the process of baking my first loaves of bread and am ready to refresh the starter. I am inferring that I only use (and keep) 2 tsp of the starter that I am mixing with water and fresh flour … Continued