I’m new to Einkorn! I have the cookbook by Carla Bartolucci. I made a double batch of yeast starter and it is very firm. I expected it to be thinner, did I mess up? I ‘m 99% sure that I got the ingredients correct. Oh, I am using your Jovial whole wheat flour. Thank you!
I notice they melt when they get wet. Will it hurt the Florida environment if we put them on the grass to melt in the rain
Thank you SO much for last night’s Einkorn Evening! Every minute was a treat and I learned SO much! Carla and her staff are wonderful!
Every time I make the NY pizza dough, the crust is hard as a rock when it comes out of the oven. Not light and crispy, but break your teeth on it hard. I feel like I’m following the directions accordingly, any ideas/suggestions? Maybe kneading too much, or not enough? Not resting enough or too … Continued
I am on Day 16 with my starter using all purpose einkorn flour and following the instructions in your cookbook. I am still refreshing in the morning and at night and then placing in a dark cabinet. I have yet to see it bubble up within 5 hours and subside either because I go off … Continued
Either now while I am still in the first week and refreshing every day or later when it is refrigerated and I am only refreshing once a week. Do I need to place my sourdough starter in a clean container every time I refresh it, or can I scrape it out, refresh, and add back … Continued
My first successful Einkorn bread!! This is the Sprouted Country Loaf. 100% sprouted whole grain flour. Sprouted, dried and milled at home. I’m so pleased and excited. Isn’t it lovely? 🎉
Hi there! Last night, I used the Overnight Method to make sprouted ciabatta, using sprouted levain, and I am so glad I gave it a try…the bread is delicious. Love that I can make healthful einkorn bread that is less time intensive. The Method really is easy-peasy! Thank you, jovial, for your continued dedication to … Continued
Thank you so much for this methodology for making the Boule overnight…what a blessing! Question: if I want to use this methodology for the recipe using sprouted levain and flour and since the sprouted recipe does not call for turning, should I add the 30g of flour? Many thanks!
Can you help me convert the recipe for dairy free brown bread in the cookbook to use the sourdough starter instead of the yeast? I assume you cut down the water, right? I imagine the proofing would be longer too?