Do you seek flour in bulk?
Hi all…today I made a ciabatta using sprouted flour and using 7% less flour by weight as Carla suggested. I am thrilled with the result! Also, I used whole grain einkorn for the levain and that was a different experience from AP flour: the levain was plenty “frothy” though not as bubbly on top. What … Continued
Looking for lots of recipes!
I am in the process of developing my starter and it is going well! However, I have a question about Days 5-10. On page 11, it says during the strengthening time, you can use the extra starter to bake bread if you use it in conjunction with a yeast levain. Could you give me an … Continued
I have attached a picture of my starter. It is not gooey or expanding at all. It is a firm dough ball, very dense.. It is 3 months old. I live in a very dry climate. I weigh my flour, take the temp of water, follow instructions. I’m wondering if it needs to be more … Continued
I am new to baking with einkorn so am a little unsure of what temp is best for proofing. I have the cookbook and many of the recipes say to proof at room temp. My ovens have a proofing cycle but it is an even 100 degrees. Should I not use my oven to proof?
Hi there! I’m working to make my own sourdough starter from einkorn flour. I’m inexperienced and following a recipe, but I’ve found that there are 2 parts I’m very confused about. The first 4 days of creating the starting, I’m letting it sit for 48 hours, then 24 hours, then another 24 hours. Each time … Continued
Carla – My family lives by all of your delicious pancake recipes!! We love sourdough pancakes and would love them with Einkorn. Do you have a recipe you can share or plan to do blog post about them? We soak the whole wheat as you suggested in kefir and they are incredible. Thanks!
Can a cake be make without eggs and what is the secret to making a normal white cake? My first attempt was a big gooey flop!
Hi Carla…I plan to make grissini tomorrow. Will using AP and sprouted flours together yield a good result? If so, what is the water adjustment? And will using sprouted alone work, with the 5% water adjustment? So much to learn! Thank you, Barbara