I just got the einkorn recipes book and can't wait to try different recipes even though I can't find all purpose einkorn flour anywhere. I noticed a mistake though at page 14th, sourdough levain. Should be 96gr whole grain einkorn flour
@tombarron2468
4 жыл бұрын
Thanks so much for this recipe! My wife is very gluten intolerant and has not been able to eat “normal” bread for 6 years. Through research I came upon your Einkorn. I made this whole grain sourdough in hopes that she may be able to eat it. Viola! She has been able to eat this without any bad side effects. Thank you for the Einkhorn recipes😎
@JovialFoodsInc
4 жыл бұрын
That's just great!
@Nora-et6et
4 жыл бұрын
Was she able to tolerate it ? My husband is also intolerant and I’m hoping this will be a good alternative
@andthecowsaysmoo4
4 жыл бұрын
I love this!
@azzalos
5 жыл бұрын
You’re super accurate with all your ingredients and then you throw in a “batch” of levain. What’s a “batch”? Is that a measuring unit? Nevertheless, great video. Thank you. I wish you showed the crumb too.
@JovialFoodsInc
5 жыл бұрын
You'll find a link to the levain in the recipe. Thanks!
@helenburghardt3560
5 жыл бұрын
@@JovialFoodsInc yep...you should have cut up the bread and show the crumb.
@JovialFoodsInc
5 жыл бұрын
Thank you for the recommendation @@helenburghardt3560!
@Jea9nine
5 жыл бұрын
@@JovialFoodsInc I too wished you had cut the loaf to show the texture of the bread.
@gpdoyon
5 жыл бұрын
@@JovialFoodsInc If I understand the information provided in the levain link, one "batch" equals 280 grams? Great video! I can't wait to try this myself.
@cookepaul3918
Жыл бұрын
Thanks for your excellent video. I recently read that parchment paper can leach plastic silicon into the food it touches. Is there a way to make this bread without the parchment paper?
@JovialFoodsInc
Жыл бұрын
This dough is very sticky and while you can use a linen couche the parchment is recommended due to how sticky the dough is.
@linds1718
4 жыл бұрын
Just FYI you written instructions above don’t mention baking it at 500 degree with the lid on for 20 minutes before taking the lid off and lowering the temp to 475 degrees for 20 more minutes like the video suggests.
@ib629
4 жыл бұрын
When making the einkorn whole grain bread, is the starter from the einkorn all purpose starter or einkorn whole wheat starter? If you don't have an einkorn a whole wheat starter can you use an einkorn all purpose starter to make the einkorn whole grain bread?
@JovialFoodsInc
4 жыл бұрын
You can make a starter from either AP einkorn or WW einkorn-be sure to weigh the flour at the proper rate. Either type of starter will work in either type of recipe.
@ib629
3 жыл бұрын
@@JovialFoodsInc Thank you.
@Highwaystarrr8
4 жыл бұрын
Does it have to be Einkorn starter or can I use my regular sourdough starter and stick with the rest of the recipe?
@JovialFoodsInc
4 жыл бұрын
For the best results we recommend following the whole recipe as written.
@dalelusk2151
5 жыл бұрын
Can you soak the wheat berries for less gluten,and how about wheat, can be soak too?please reply.
@JovialFoodsInc
5 жыл бұрын
soaking will not remove gluten but will break down phytic acid and make some nutrients more accessible.
@happymimi5668
4 жыл бұрын
Could I mix Einkorn whole wheat and all purpose for a loaf of bread? Sheri
@cpt4168
4 жыл бұрын
happymimi 5 Of course you can!
@01JH
3 жыл бұрын
Where do I get that linen and can I use store bought yeast instead?
@JovialFoodsInc
3 жыл бұрын
Our online store sells the linen couche and yes, store bought yeast works and is offered as an option on many of our cookbook and online recipes. this is a sourdough series but please check here for regular yeast recipes: jovialfoods.com/recipes/
@juliafisher1870
4 жыл бұрын
I would like to make a loaf with half AP Einkorn and half whole grain Einkorn. How much water would I need to use?
@JovialFoodsInc
4 жыл бұрын
When measuring AP flour use 120 g per cup. You can leave the water or just cut back slightly by 10 grams or so.
@juliafisher1870
4 жыл бұрын
@@JovialFoodsInc I was thinking 300g AP Einkorn and 300g whole grain Einkorn. How much water in gram would that take?
@JovialFoodsInc
4 жыл бұрын
@@juliafisher1870 Start with the recommended amount and if you feel you can add more, increase 10 g at a time.
@lynnaddis6403
3 жыл бұрын
Thank you for your wonderful videos. You mention, if desired, turning (stretching/folding) every half hour as much as you want, up to shaping time. Is this true for the AP loaf too? Does it affect the rising process to turn regularly up until shaping?
@JovialFoodsInc
3 жыл бұрын
Folding and stretching helps the dough build structure so when you go to shape it will not spread as much.
@lynnaddis6403
3 жыл бұрын
@@JovialFoodsInc Thanks! I realize that’s why you do it but, I guess my question is: Can you do it much? You mention, if desired, turning (stretching/folding) every half hour as much as you want, up to shaping time. Is this true for the AP loaf too? Does it affect the rising process to turn regularly right up until shaping? Should there be a resting time between turning and shaping?
@JovialFoodsInc
3 жыл бұрын
@@lynnaddis6403 You would not want to continue folding too many times; after it becomes 'tighter' allow it to fully proof.
@cachi-7878
Жыл бұрын
No crumb shot?
@CynthiaSchoenbauer
4 жыл бұрын
I love the way you review for us. It is an ideal way to learn and makes me feel smart and memory-retentive of the process.
@nelibrod
4 жыл бұрын
Just made it. So nutty, flavourful and delicious. The best whole wheat bread I ever ate. Thanks for the recipe!
@littleladyfrog
5 жыл бұрын
I love your Einkorn flour! It has been so healthful for me!
@jhong130
4 жыл бұрын
Nice teaching video. Oddly enough, I had the concept that it was difficult to make einkorn bread. However, this video encouraged me to try. Thank you so much
@mariaimre5199
4 жыл бұрын
I wish you would cut this in half too to see inside.
@susankingcs
4 жыл бұрын
It is very dense and that could be why she didn't show it. I have made it and it is a dense dough to make it less dense remove the bran by sifting it and then on your last turn add the bran back in and you will see a much better rise, I will say this it has the absolute best flavor so it is worth it!
@mariaimre5199
4 жыл бұрын
Thank you Susan. I made it and came out beautifully.
@christinadill6964
5 жыл бұрын
This is so amazing. I actually just bought your book. I have a grain grinder and einkorn wheat berries. I am going to start making a sourdough today and when I got that ready will buy a Dutch oven. Your videos are so amazingly helpful. I hope you do more videos on the whole grain type breads 😊
@JovialFoodsInc
5 жыл бұрын
Thanks so great, and we will be doing more whole grain videos. Good luck with your starter, just keep refreshing and don't give up!
@gia2138
5 жыл бұрын
Christina, it took 9 days for my starter to be ready. It’s worth the patience and wait. Two months later, my family is enjoying wonderful sourdough bakes. Good luck and have fun!
@linds1718
4 жыл бұрын
These are great videos!! Thank you so much. I ordered wheat berries, the dough mixer, cloth and book from you. I also got a Dutch oven, grain mill and a few other things! I’m ready to try einkorn. More whole grain freshly ground recipes with the sour dough start please. Specifically a recipe that is mildly sour. We don’t use manufactured yeast at all but my kids prefer a mild sour taste.
@MrPelletty
4 ай бұрын
The reason the final dough is cracking is because its too dry and the dough is not incorporated properly. Einkorn can be mixed in a standing mixer but you need to have the appropriate hydration and technique.
@ely42609
4 ай бұрын
Was thinking about that.What would be the proper hydration? I always make my starters (gluten-free and einkorn) at 100%. My whole grain millet sourdough bread looks beautiful, and even though it doesn't have any gluten, it has a higher rise than this einkorn bread. I see everyone using low hydration, and not letting the bread over proof. My gf sourdough recipe also calls for not letting it over proof, but I ignore that and let it double in size.The final bread is very high for a gf bread honestly, so I think I will try let it proof longer on this one too, and use higher hydration on the starter.
@MrPelletty
4 ай бұрын
First make sure your starter is strong and active before making the dough. A strong and active starter before mixing will rise much better. I never use instant yeast. Next sift the flour after it is milled. You will pull a lot of bran by doing so and the gluten will improve as well as absorption. I usually go with 50/50 Einkorn and Bread flour to increase height and crumb texture unless you prefer the denser loaf. At 50/50 you can go around 77% hydration if your climate is normal. this means the total water is 77 % including the water in the starter. I keep my starter in the consistency of thick waffle batter, sometimes adding more flour only if it becomes too runny.. If you want to do 100% einkorn you need to go closer to 82% and make sure you have a 30 minute Autolyse before adding starter. When it is mixed the final dough should be slightly sticky and stretch without breaking at least 6 inches. You have to have a bulk fermentation until it is at least doubled. Souring helps with digestion and flavor. Stretch and fold at least 3 times before shaping and let it proof in your basket in the refrigerator until it rises. Bake with a lot of humidity. I never have cracking unless the dough is dry or not mixed enough. There are so many tiny details in bread making that each need to be accomplished with discipline. I am always learning or improving something. @ely42609 @@ely42609
@ely42609
4 ай бұрын
@@MrPelletty Thank you.
@g.andrew3398
3 ай бұрын
@@MrPelletty,thank you for the advice.
@أيوببوتحريت
4 жыл бұрын
I love your relaxed tone and your charming manner thank you soo much!
@alicejahn6475
3 жыл бұрын
Thanks for the video! I just used it to make my first loaf of bread ever. 'Wasn't sure if it was going to work, but so much fun playing with the starter and levain, and my husband got really excited waiting for the final result. We couldn't wait and cut into it as soon as it came out of the oven and stood in the kitchen devouring slices. Delicious! I made a few rookie mistakes like forgetting to turn the temperature down after taking the lid off of the dutch oven, so it came out very crispy. But I can't wait to do it all again next weekend.
@JovialFoodsInc
3 жыл бұрын
Yay!
@EstherZafrani
6 ай бұрын
What’s the alternative to a Dutch oven if you don’t have one for someone that’s just starting .
@JovialFoodsInc
6 ай бұрын
A casserole dish, ceramic pot or cast iron pan work well. You will lose the 'steam' benefit of a lidded Dutch oven which helps develop the crust, but these are great alternatives.
@ejbragg1
3 жыл бұрын
Aha! Finally, some good information about einkorn sourdough! I had some frustration with my first attempt, but I was also mixing a much higher hydration. The dough just wanted to run like a soup if I left it alone for more than 15 minutes. In the end, it did actually rise, and held its shape for baking, but only because I stuck it in the fridge for several hours before baking. It didn’t rise quite as well as yours. Nice job! And yes, this make some of the best bread on planet earth!
@KMSKHALEDKMS
4 жыл бұрын
You are a legend. The hero we need but we don't deserve
@ljss6805
2 жыл бұрын
She just seems like such a sweet and kind person. I'm trying this tomorrow, levain already going.
@pochy2010
4 жыл бұрын
Awesome ...followed all your direction and steps in detail (using Jovial whole wheat Einkorn flour of course👍) didn’t skip any of your instructions. The bread came out like the picture on your cookbook👍👍👍. And the smell of the Einkorn bread even during proofing was amazing in my kitchen. Personally, I really like the whole wheat Einkorn flour to work with since for me it takes minimal kneading and handling . So easy to shape too. I used a well floured banneton basket. Now the hardest part is slicing this pretty looking bread.. Thanks so much for your video.
@JovialFoodsInc
4 жыл бұрын
Glad to hear you had success and some wonderful einkorn bread to enjoy!
@ceegee4264
4 жыл бұрын
I did the math and yesterday made a mixed loaf of all purpose einkorn and whole wheat einkorn - deliziosa!!! I love your tutorials and cookbook. TY! :)
@SweetcreationsbyRT
4 жыл бұрын
Cee Gee Will you please let me know what is the formula or measurements you use for mixed loaf? I am new to baking sourdough bread and hate to waste flour until I find the proper mixed combination. Thank you in advance.
@akshay5295
4 жыл бұрын
Calm and soothing voice. I'd listen to what ever you say
@ely42609
4 ай бұрын
I have made this bread twice, and while it smells and tastes great, the bottom always comes burned.The first time I followed the instructions and baked it at 500° with the lid on, and 475° without the lid.The bottom was completely black and hard as a rock, and everything around my stove was either boiling or burning hot (including the granite counter top). Second time I baked it at 450° with and without the lid, and the bottom was burned again, but not as much as the 1st time.I will probably have to lower the heat again next time. My cabinets,counter top, everything in the cabinets and on the counter top was burning hot.Not sure how many people can afford to have their oven at such high temperature for such a long time.
@gia2138
5 жыл бұрын
Thank you! I followed all your lessons and bought your book. My einkorn whole grain starter is doing well. The whole grain boule turned out great however your lesson will help solve a few whole grain mysteries. Baking tomorrow. Perfect timing.
@linds1718
4 жыл бұрын
GIa Yaffe Did the bottom of yours burn pretty crisp? My boule turned out great and taste great but the bottom was burnt. We had to slice it off.
@brazilian-lady9175
2 жыл бұрын
Thank you for sharing this video! Looks good. I am going to try. I was looking for a bread recipe. No milk, no cream sugar add. Thanks God I find you.
@Kathleen67.
5 жыл бұрын
I love your cookbook and products! I have bought cookbooks my whole life and have many, but this is the single best cookbook I have ever had and I am making most of the recipes - I live in this cookbook! I have been determined to figure out how to make good whole grain bread and was about ready to call the company with questions, so this video is perfect timing! I only have a large toaster oven at this point, so I have to adjust length of cooking time as it only heats to 425. And, I only have cast iron bread pans I stack for a Dutch oven. I used to make 6 loaves in an hour with hard red wheat, but I want the most nutritious food for my family, so the effort is worth it. Even my imperfect breads are a big hit with my family and our digestion has significantly improved, a health bonus we did not expect. We love Jovial!
@JovialFoodsInc
5 жыл бұрын
That's great news Kathleen!
@Songwriter376
5 жыл бұрын
Excellent videos. Transition music sounds like the beginning of Genesis Turn it on again 😎
@Atcraftcity
4 жыл бұрын
Just took it out of the oven, even considering it getting stuck, it still turned out pretty nice!! Yippeee!😊🥞Also made the buttermilk pancakes from the cookbook. My husband said “these are the best pancakes I’ve ever had”...I added frozen blueberries. Thanks for a lovely cookbook, Carla!
@mirelacarver2457
4 жыл бұрын
Excellent explanation. Thank you very much!
@rudyfan9862
4 жыл бұрын
Do you have a favorite brand for banneton basket, bread lame, stainless steel scrubbing sponges, and the bread loaf U.S. tins you mentioned? Just got your book and starting baking already, thank you!!
@JovialFoodsInc
4 жыл бұрын
We do not have a favorite banneton or lame but we highly recommend the USA brand® of loaf pan.
@swiss4ever93
Жыл бұрын
U couldn't show the inside of the bread. You just could not 😡
@KelliOrta
2 жыл бұрын
Is it 500 for 20 min or 475? The video says 500 for first 20 and the written recipe in the blog says 475.
@JovialFoodsInc
2 жыл бұрын
sorry for the confusion; if you prefer a darker crust, you can leave the oven at 500 for the first 20 minutes, but the loaf will bake up fine if you reduce the temperature as well.
@Alesija1
4 жыл бұрын
I love this tutorial but i think i messed up... my einkorn dough seems slimey??
@JovialFoodsInc
4 жыл бұрын
It is always best to weigh your ingredients vs. using measuring cups/spoons.
@Alesija1
4 жыл бұрын
I did use a scale. Followed the measurements for whole grain einkorn flour
@JovialFoodsInc
4 жыл бұрын
@@Alesija1 Einkorn dough is more sticky than modern wheat dough.
@phils2795
Жыл бұрын
Great info. Can you ask Carla a question. Is there any advantage found an autolyse and if so how would you modify the recipe. I can handle a wetter dough.
@JovialFoodsInc
Жыл бұрын
We have not experimented with any modifications to this recipe; it also uses a levain. Sadly, Carla passed away in May of 2021.
@phils2795
Жыл бұрын
I am so very sorry to hear that.
@vickymc3855
5 ай бұрын
Made my first einkorn sourdough loaf from your recipe. It taste really good but not sure if I had a good rise.
@JovialFoodsInc
5 ай бұрын
A strong starter and practice are the two things I recommend just beyond the 'weigh your ingredients' advice. Einkorn has weak gluten so you will not get a large rise or big open crumb. Whole grain will also yield a slightly denser crumb than our all purpose flour. Our AP flour is NOT white flour and while it is not whole grain, it is easier to work with.
@cqangie29
5 жыл бұрын
Those cracks are just another added nook and cranny! The best lol. Thanks for sharing ❤
@patstewart7087
4 жыл бұрын
0:32 legit baker street cred evidenced by multiple burn scars on forearem
@lisachalmers1756
4 жыл бұрын
Thank you. You are an excellent teacher love your style. I just make the best Einkorn Whole grain sourdoughs loaf and feel so happy. The best teacher online !!!!!
@JovialFoodsInc
4 жыл бұрын
Thank you!
@Atcraftcity
4 жыл бұрын
Stupid autocorrect, meant banneton.
@kelseyj9813
4 жыл бұрын
I really appreciate how this video was made! the little review points helped me a lot!
@caart6317
5 жыл бұрын
Glad to finally find a video on whole wheat Einkorn bread.. I have a question; why the temperature of oven should be so high? Thanks Clara! ☺
@JovialFoodsInc
5 жыл бұрын
You can lower it, but the high temp gives a nice crisp crust.
@gregtrokey5575
9 ай бұрын
Can you do a extra long fermentation in the fridge??Like 36 hours?
@JovialFoodsInc
9 ай бұрын
We have not pushed it that far ourselves because einkorn has very weak gluten, but perhaps there would be some benefit in flavor.
@kg8063
4 жыл бұрын
can the einkorn dough be left in the fridge overnight before baking in the morning (as with all purpose)?
@JovialFoodsInc
4 жыл бұрын
Yes, you can!
@guelle01
3 жыл бұрын
Hi, if I bake with 100% fresh milled whole spelt flour can I use the same recipe and technique? I am having a hard time finding something that works with spelt 100% whole grain. Any ideas and thoughts would be greatly appreciated. Thank you!
@JovialFoodsInc
3 жыл бұрын
We have not tested this recipe with spelt but it might be a good starting point for experimentation.
@guelle01
3 жыл бұрын
@@JovialFoodsInc well, i baked today using a different recipe with spelt and i followed your way of doing it to the dot. Beat bread ever so far! Tomorrow will use your recipe and try again with spelt. Do you really use 280g of starter? Or is it less after the fermentation? Seems like a lot compared to what other people are doing. Maybe with whole grains one should use more? Thank you for your help in this journey
@JovialFoodsInc
3 жыл бұрын
@@guelle01 We use 30 grams of starter to make a levain; a batch of levain yields 280 grams. Glad to hear it worked well!
@dianabaines9779
10 ай бұрын
Hi, I can't all purpose einkorn flour in my country, is it possible to make the sourdough bread from whole wheat einkorn flour at all?
@JovialFoodsInc
10 ай бұрын
Yes, please see our sourdough starter video: kzitem.info/news/bejne/qbCf25mYkaWFYKA
@dianabaines9779
10 ай бұрын
@@JovialFoodsInc thank you so much
@richardkremmen7811
4 жыл бұрын
I beg pardon if you addressed this during the film but I can't find reference to it:. looks like about a 3 or 4L iron pot you're using for the baking. I have a 2L on hand; can you imagine that the 2L would be adequate for the amount of flour and starter you used for this recipe? Thank you.
@JovialFoodsInc
4 жыл бұрын
It is a 5 quart Dutch Oven.
@richardkremmen7811
4 жыл бұрын
@@JovialFoodsInc Thank you.
@veronicazunshine
4 жыл бұрын
Too bad we didn't get to see the crumb.
@alejandroleguizamo7722
5 жыл бұрын
Can us this very method to bake with regular old organic, store-bought whole wheat flour? Thanks for any info.
@JovialFoodsInc
5 жыл бұрын
Einkorn has very different properties than modern wheat, including modern whole wheat, so you couldn't swap out the flour and have the same results. Thank you for reaching out. Good luck.
@AntiDoctor-cx2jd
4 жыл бұрын
I think there are tons of recipes out there
@donutpanic
4 жыл бұрын
Great tutorial - thank you.
@bcmagnolia1170
2 жыл бұрын
I was trying out the no need to overnight bread and it calls for 7 1/4 cups of flour. Is that correct? Seems like a whole Lotta flour!
@JovialFoodsInc
2 жыл бұрын
Yes, our no knead recipe calls for 6 cups/720 grams of all purpose and 7 1/4 cups (696 g) of whole wheat flour. Weighing your ingredients assures the best results.
@bcmagnolia1170
2 жыл бұрын
@@JovialFoodsInc And with only a quarter teaspoon of yeast. I think I’m about to be in for an experience! Ha ha the oven is heating now. Thank you for your response so quickly
@JovialFoodsInc
2 жыл бұрын
@@bcmagnolia1170 it is an overnight artisan loaf so the long slow rise is doable with the small bit of yeast, just like the classic NYT no knead recipe!
@bcmagnolia1170
2 жыл бұрын
@@JovialFoodsInc I’m calling it my Jesus loaf because with mostly just wheat and water it is probably as close to something he ate as you could possibly get. Ha ha
@Atcraftcity
4 жыл бұрын
Carla, my first loaf....rose fantastic...floured the banner on really well...when I went to turn it into the preheated dutch oven, the darn thing stuck a bit and landed on the side of the pot!!! I was so bummed...my perfect loaf....😫😳
@karlakinsky5642
8 ай бұрын
Do you have to use a whole-grain starter for this?
@JovialFoodsInc
8 ай бұрын
No; starter fed with either flour will work.
@SWEETROSESINGSDANCES
5 жыл бұрын
Excellent video. Great tips, and such a lovely lady and kitchen. How wonderful the marble tops are for working with your dough! Thank you so much for sharing your time and knowledge with us!
@Adentalgrl
5 жыл бұрын
Does this method differ from what would be required for the sprouted einkorn flour? Thanks
@JovialFoodsInc
5 жыл бұрын
Carla has answered this type of question before and offered this recipe when substituting sprouted einkorn flour - jovialfoods.com/sprouted-einkorn-french-boule. She suggested that its "methodology will work for any sourdough recipe, even those made with sprouted flour. [The sprouted einkorn french boule recipe] has no turning so you do not have to add extra flour. Good luck!”
@Adentalgrl
5 жыл бұрын
Jovial Foods, Inc. Thank you ❤️
@susankingcs
4 жыл бұрын
I also sift the brans out of the Einkorn and add it back in at the end to get a better rise and stronger gluten strands.
@claudia2131
4 жыл бұрын
That's interesting....what is the procedure involved in that?
@susankingcs
4 жыл бұрын
@@claudia2131 By sighting the bran out of the einkorn in the beginning and then adding it back in before you put it in the fridge for the long cold rise. Just try it you will be very pleased with the result
@BKP2391
3 жыл бұрын
I milled my grain at home and did sift the bran out to add it back into the dough in the last fold and it works beautifully. Thank you.
@marinela3771
3 жыл бұрын
Thanks for the recipe, I am just making your sandwich loaf and then shortly after the while wheat boule but I was wondering why use fat I.e. butter in a sandwich loaf recipe but no fat added in this whole wheat boule? Can you please please reply? I found that fat make it last lo ger, more moist and not so hard crust. Can I use some in this recipe or will it mess it up? Thanks
@JovialFoodsInc
3 жыл бұрын
Artisan loaves typically do not include any added fats like butter or oil.
@AntiDoctor-cx2jd
4 жыл бұрын
The main benefit of the fermentation is to destroy lectins
@deborahk.6113
4 жыл бұрын
awesome, love these little tid bits of information...thanks Joe
@br4653
Жыл бұрын
Miss her❤️
@guelle01
3 жыл бұрын
I used same recipe as here and instead einkorn used spelt. This recipe is genius. No need to mix, and bread is amazing every time. I have to say that i sieve the flour and take out the bits and grind them in a coffee grinder. That way i have less akin breakage. Thank you!!!! I tried so many different recipes and combinations and this one is the best. I wish i could share my pictures here bc you made me succeed! I was ready to give up. Thank you again!
@JovialFoodsInc
3 жыл бұрын
This is great!
@jessaquino5692
5 жыл бұрын
Please provide glycemic index and glycemic load for your einkorn flour. Thank you
@ruzhenakolten1523
5 жыл бұрын
Great video! Very helpful! I am using organic einkorn berries from Jovial, they are the best quality and unbeatable price as well. Thank so very much!
@lightguided2525
4 жыл бұрын
Thanks Carla! I made my first loaf - turned out pretty good. I'm wondering though how to manage the starter moving forward? Do I still need to feed daily? Maybe you can do a short video just on managing the starter! XO
@ulijohnson
3 жыл бұрын
Did you see the sourdough starter video and there you learn how to refresh your starter once a week or every two weeks?
@oyatuojiityanhaluo7176
5 жыл бұрын
nice video
@LowHangingFruitForest
2 жыл бұрын
This recipe is just the same as any sourdough bread from what I can see?
@grahamgrover1
2 жыл бұрын
This turning motion reminds me of the stretch and fold technique I use to make ciabatta
@cottagehomeandhealth
4 жыл бұрын
thaaanks im baking it now!
@anne8743
3 жыл бұрын
Wonderful video!Just placed an order on your website for einkorn kernels for making bread for my kids.I have celiac and they are sensitive to gluten,but ok with this type of wheat.They've been eating a few times some baked good with jovial flour and they were all fine.I have never baked with this flour,and it has been close to 20 years since I baked with regular wheat.I have plenty of time as a stay home mom,so my kids can have some good,healthy foods. I can't wait to get my kernels,make the flour (love my Komo mill) and start making this bread. I would like to know if using a benetton proofing basket helps in any way.Just got one and not sure if I should use it or not. Thank you so much!
@JovialFoodsInc
3 жыл бұрын
Yes, a banetton works great for the post-shape proofing.
@vickiew8642
2 жыл бұрын
you dont use any honey or sugar to feed the yeast? I miss bread; so does my husband.he may be closer to celiac, tho. kind of cautious about trying this.my reactions are asthma- like symptoms and extreme bloating. I wish there was a way to "try out" the einkorn before investing in a lot of expensive supplies.
@JovialFoodsInc
2 жыл бұрын
Honey or sugar are not necessary to activate yeast, but you can add a pinch if you desire. jovial foods einkorn pasta is a good option to try if you are wondering if you can tolerate this type of wheat and have gluten sensitivity- our pasta is just made from flour and water then dried. No baking required 😉
@eyeonart6865
5 жыл бұрын
Very nice, Thank you
@patricelopatin
3 жыл бұрын
How do I adapt a recipe to use 1/2 whole einkorn and 1/2 all purpose einkorn for a French Boule?
@JovialFoodsInc
3 жыл бұрын
Weigh a cup of AP at 120 g and a cup of WW at 96 g.
@melindabruni1024
Жыл бұрын
What is the name of the Mill that you use and model 🙂 I've been using my Vitamix, but would love to get a Mill 🙂 LOVE your videos ❤
@JovialFoodsInc
Жыл бұрын
We use a Komo medium in our test kitchen.
@melissablair4233
4 жыл бұрын
What wonderful, helpful video! I love the review tips. Thank you so much ☺
@carolfederoff4272
3 жыл бұрын
I love your videos. My biggest question is water temperature. How on point do we need to be with the 100 degrees in the levain and dough making? I feel like I stress myself out with waiting for my water temp to drop to exactly 100 before pouring it in.... can it be within a couple degrees each way?
@JovialFoodsInc
3 жыл бұрын
Good question! a bit cooler would be better than too hot. Hot could kill the yeast organisms you are trying to cultivate. Warm to the touch (handwashing temperature) is good!
@BalticBull
4 жыл бұрын
Thank you.
@My_Handle_Was_Stolen
4 жыл бұрын
Thank you for the recipe. I just started the whole grain sourdough starter few days ago and can't wait to bake this bread. I am curious as to oven temperature. Can this bread be baked at 450? if so how long would you suggest to try out? Much appreciate your videos, I come back to them all the time.
@JovialFoodsInc
4 жыл бұрын
We have not tested it at 450 so you will have to experiment a bit. Start with 5 min increments. Darkness of the crust is a good indicator of doneness.
@irenec.3663
3 жыл бұрын
thank you for your amazing videos....from start to finish you include all the details and I appreciate the review screens as well....my dough is resting and I look forward to the bake tonight..thank you from Canada
@JovialFoodsInc
3 жыл бұрын
Thank YOU!
@bennisim7949
3 жыл бұрын
Hi. The recipe whole grain batard in your book uses 295g of water with other ingredients the same. How come water is much less in books recipe? Thank you
@JovialFoodsInc
3 жыл бұрын
These are different recipes.
@bethanysetness3484
3 жыл бұрын
I love this recipe and I also have your cookbook! I am wondering how this recipe would be adjusted if I wanted to sour all my flour 7-8 hours rather than start with a levain. Thank you!
@JovialFoodsInc
3 жыл бұрын
You will need 10% of the weight of the flour in starter in the dough. Then you would need to add the portion of the flour and water from the levain portion into the main recipe, and let it rise overnight.
@glorytogodhomestead3495
4 жыл бұрын
My dough keeps sticking to my couche. What can I do? I am adding a lot of flour to the couche surface. I don't want to toughen the dough by adding more flour to it. Any suggestions?
@JovialFoodsInc
4 жыл бұрын
heavily flouring the couche so that the flour is actually imbedded in the fibers and shaping the dough tightly with folding will help keep it from sticking. flour left on the surface can be easily brushed off after baking so you can be very liberal.
@rozmoz
4 жыл бұрын
I went onto the Jovial Foods website for the recipe and found this video too. However the measurements are different, which one is the correct one? I tried the printable version on the website, but maybe I should try this one too! Thank you for sharing, just wanted to ask :)
@JovialFoodsInc
4 жыл бұрын
Hmm...looks the same here. Are you certain you are looking at the same recipe? 1 batch of levain, 345 g water, 576 g WG flour and 2 t of salt).
@danweberhealing
4 жыл бұрын
How would you suggest adjusting the cooking time since my toaster oven only heats to 450?
@JovialFoodsInc
4 жыл бұрын
We would encourage you to use a regular oven for all of our bread recipes. You will have better luck with your recipes!
@carolfederoff4272
3 жыл бұрын
I've frozen a couple loaves for our road trip in a couple days. I'm just wondering how to store it in the car? If I pull it out in the morning and it's in a freezer bag, do I leave it in the bag or should I transfer it to something else? Should I have it in a paper bag? I want to be able to keep it going for a few days as we travel and go in and out of hotels for a few nights.
@JovialFoodsInc
3 жыл бұрын
Keeping it in the freezer bag will retain hydration and transferring to a paper bag might allow it to dry out quicker. Just watch for too much moisture when it thaws that could make portions soggy; venting the bag a little bit would help.
@marisaworsley2241
3 жыл бұрын
Hi.... thank you so much for teaching so beautiful! Today I finished that beautiful bread... started yesterday afternoon and it was ready today afternoon.... finished at night...I think in mass it is too cold... but it turned beautiful!
@JovialFoodsInc
3 жыл бұрын
Good news!
@ekeegansmith
3 жыл бұрын
Do you recommend a glass bowl for mixing and letting rise? I know you said no metal for the starter, just wondering if that applies here as well.
@JovialFoodsInc
3 жыл бұрын
We like glass bowls or ceramic, but metal is okay if that's what you have.
@tassiewanderer
4 жыл бұрын
Hi - my bread always cracks. It cracks around the bottom, the top, along the scoring.... how can I stop it from cracking?
@JovialFoodsInc
4 жыл бұрын
Whole wheat loaves tend to crack more. Be sure to give nice deep scores and not too close to the edge.
@connieking4167
6 ай бұрын
So are you starting with a pure Einkorn starter?
@JovialFoodsInc
6 ай бұрын
Yes; since we do not sell other grains or flours, this is what our recipe calls for. You can use any sourdough starter you have as long as the hydration is the same.
@connieking4167
6 ай бұрын
@@JovialFoodsInc Thank you.
@fnas2010
4 жыл бұрын
oh, i really wanted to see how it looks inside :( the website doesn't have any picture either. But thank you very much for the detailed instructions and explanation.
@JovialFoodsInc
4 жыл бұрын
You can find some pics here: jovialfoods.com/recipes/einkorn-whole-grain-sourdough-bread/
@vickicade5399
4 жыл бұрын
I’d love to make this bread but I can’t find Einkorn AP flour anywhere. Do you know when it will be available?
@JovialFoodsInc
4 жыл бұрын
We have 10 lb AP on our site www.jovialfoods.com-this is the whole wheat loaf.
@lissajean
5 жыл бұрын
Einkorn is new for me. But I don't understand why you flour the dough for the rise? Instead, why don't you oil the dough with the old " pour some oil in the bowl then plop in the dough then turn the dough over so the top has oil and doesn't get dried out" hack.
@JovialFoodsInc
5 жыл бұрын
Einkorn produces a sticky dough and we find that a little flour helps in shaping the dough for the final rise without causing the loaf to dry out. Oil would make it difficult to handle.
@vickicade5399
4 жыл бұрын
I hate to be a pain, but I so want to get this right. When you say to use the whole batch of starter, I’m assuming that’s after you take out the 10% for feeding?
@JovialFoodsInc
4 жыл бұрын
It is not a batch of starter it is a batch of levain. You make a levain from 30 grams of active starter.
@karentysver7599
5 жыл бұрын
Can you please tell me if I can start with an all purpose sourdough starter and add einkorn flour to make the levain? How many grams of levain should be added to this recipe?
@JovialFoodsInc
5 жыл бұрын
Hi Karen, can you clarify? Yes, you can use all-purpose flour to make the levain. The entire batch of levain gets added to the recipe. Thanks!
@vickicade5399
4 жыл бұрын
Can I make the French boule only using the whole grain flour and starter? It seems most of your recipes are for the AP flour.
@JovialFoodsInc
4 жыл бұрын
this recipe is basically the French boule using whole wheat flour.
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