I started a sourdough starter, einkorn, and it has been going for almost a month. however, it has never had hooch on the top. It has lots of bubbles and smells wonderfully sour dough. I also heard that it should dome on the top. Mine has not. I made bread and pancakes with the started … Continued
Hi, I’ve posted some of the wonderful experiences I’ve had so far with the einkorn flour as well as your other products. But when it comes to making bread, they have all turned out very dense. The flavors are exquisite, with the perfect sourdough tang, but the bread feels like a brick when I pull … Continued
I just posted a reply to this post “Whole Grain Batard.” But since a response in that thread had a question that was unanswered, I thought I’d make another post: I just made the Whole Grain Batard using a scale and following the recipe exactly. It is very dry. I was also wondering if there … Continued
Since whole grain einkorn flour requires more liquid than all-purpose einkorn flour (page 6), why–for the levain–are the two flour weights the same? (also, the refreshing the starter recipe shows different weights for the flours)
I was wondering are there any errata in the cookbook that we should know about?
i’ve reached the “refresh the starter” phase (days 6-10) of my sourdough starter and am unclear on exactly how to do this. do i remove 2 tsp from what i’ve already made in days 1-5,, add the water and flour as instructed, and discard the rest? or, do i add the flour and water to … Continued
I am so thankful for your Einkorn flour, Einkorn Sourdough Crackers, wonderful tomato products in glass jars and the DIVINE Superb Jovial Olive Oil.. Do you have a recipe to make Einkorn Flour tortillas? Would that be in your recipe book? Thank you, Turquoise (TikiBlu)
When your 5 year old responds to the question: “so how does it taste?”, with: “no time for talking, just eat”, you know you’re doing something right! Fresh ingredients, einkorn dough, and a homemade sauce that tastes Italy authentic, in a California kitchen, is how we do it!
I have come across a recipe that calls for whole wheat flour (conventional, not einkorn). I want to use einkorn whole grain flour instead. I doubt I can make a straight substitution. What changes should I make to the recipe? Thanks, in advance, for your help.
Oh no…. I made pizza dough on super bowl Sunday. But it was too late to prepare. So after the 15 minute final rest, I wrapped in olive oil cling wrap. Then zip lock bag, and placed in the fridge. I took it out just now from fridge and it has a strong almost wine-like … Continued