What is the best way to store Einkorn AP and WG flours? Can I use my counter top canisters or should they both be stored in the refrigerator. I used to keep unbleached flour in the canister and whole wheat flour in the fridge. I was planning on doing the same with the Einkorn AP … Continued
I am making my first einkorn flour bread using a levain: the braided egg bread with the whole grain yeast levain. Timing gets tricky with having to let the levain sit for 6 to 8 hours and then let the bread dough proof for 3 to 6 hours. Can I let the levain sit overnight … Continued
If I put my sourdough boule in the refrigerator overnight after the turning, instead of the 3-5 hr. room temp rise, what needs to be done the next day, Just shape and let rise for 60-90 min. or do I have to let it return to room temp before shaping. Am I looking for the … Continued
My Hot Cross Buns where delicious, soft and loaded with currants. a little darker than I like so next time I will take them out earlier or lower oven temp slightly. after the first day they start to get a little hard and dry, but wrapping in foil and reheating or slicing in half and … Continued
The Einkorn Irish Soda Bread recipe on the blog was so yummy, It’s moist and not too sweet. If it last more than two days it’s great toasted. I’m going to attempt the Hot Cross buns for Easter.
Hi. I see a lot of questions, but no answers. Where are the Answers?
I am thinking of purchasing a grain mill to grind my own wheat berries. What is the best way to end up with an all purpose flour if I grind myself? I have a simple, hand-crank sifter, would that be sufficient? My family enjoys the classic Boule from the cookbook and I’m afraid it won’t … Continued
I was given a five gallon bucket each of these two grains, Einkorn and Kamut.. the buckets are 1/2 to 2/3 full. also a grain mill came with the grain. tried making bread, but was really heavy and didn’t raise to high. I’m wondering what the difference is of the grain flour and all purpose … Continued
Hi! im enjoying the cookbook but just read about a typo in the cook book. any place I can find out about all the typos in the cookbook before i keep baking?? thanks!
Lately my boules have been cracking, despite slashing the tops. Am I not letting them proof long enough?