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?
I’m a 78 year old baking newbie trying to master nutritious sourdough bread.When baking einkorn sourdough bread what is the recommended hydration level of the starter?
Questions from watching the video: 1) On day 6 and beyond, am I right in understanding that while you’re looking for bubbling to occur within 6 hours, you’re still only feeding every 24 hours? I ask because so many other sourdough recipes and videos say every 12 hours so just want to confirm. 2) For … Continued
I am looking for a sourdough sandwich bread recipe made with Einkorn flour… please help!! 😊
Hi Carla! I’d like to make some plain tortillas using the AP Einkorn flour. If I use the spinach tortilla recipe on your website, would I need to add extra water if I omit the spinach puree? Thanks!
Hi, I have tried to start with starter 3 times but each time it does not start! Does not bubble or anything. I followed the directions in the cookbook but no joy. What am I doing wrong? I really want to bake with sourdough as my wife has digestive issues. Can you give me any … Continued
If I want to make two boules at the same time, would it be better to make two separate levains and two separate bowls of dough, or could I combine them and double everything and then just split the dough at the end before the final proofing stage? I have been doing two separate balls … Continued