The olive oil vendor! Holly cow that is a long time ago. Thank you, 🙏

So sorry I don't. A friend gave them to me years ago and does not remember where she bought them.

Great catch, I actually am now taking those supplements and breathing much better. But if you watched my bread video, I was getting over a bad cold and my lungs where still blocked up so that was a whole other thing.

Truth is that I buy them that way. Most of the grocery stores in my area do a certain amount of shaved or julienne veggies for barely more than the veggies cost. But I am looking at getting this grater/shaver thing that I have been seeing. If I do I'll post a video.

Correct, however depending how fine your sifter is it does retain some of the bran. I sift the flour so that I have a balance between having at least 1/3 to 1/2 of the bran and having a better rise to the bread. The same recipe can be used keeping the whole grain, just add a little bit more liquid.

It sounds like the dough was over proofed by alot. Proofing in an oven is not possible unless it is a particular counter top oven that has a proof setting with a temperature choice of 85 to maximum 100 degrees. Regular ovens at a Warm setting means around 120 to 150 degrees which makes the bacteria super active initially and then die quickly. Proofing in a regular oven is possible by just turning the light on in the oven and keeping it closed, then the temp will be around 85 to 95 degrees.

I have tried it twice with success in the taste but still to cake like consistency, so have not found the right recipe yet. Plan to start working on it again soon and hope to do a video, stay tuned!

Either at jovialfoods.com/einkorn/ for Italian grown einkorn or www.einkorn.com/where-to-buy-einkorn/ for US grown.

I was actually surprised at how great it was, totally the great meal after a late night vibe, and just feeling great after❣

Hi. At 3:08 in the video I explain the Levain that you need to create 5 to 22 hours before. That is where you use the pasta madre. In this video I suggest 35 gram of pasta madres, mixed into 135 grams of warm water, then when it is as disolved as you can get it, add 120 grams of flour. As my baking experience is continuing, I have increased the pasta madre to 45 grams.

Thank you❣ Please keep in touch on your baking journey, I always want to learn more and one of the ways I learn is through other peoples experiences.

Sorry for the late reply I missed this comment 😞 Here are the answers: 1) Refreshing everyday keeps it the sweetest, placing it in the fridge and resheshing less often increases the acidity. 2)The Einkorn Wheat Sourdough Boule is the breadmaking video and i have 2 other bread videos as well, look on the Eikorn Baking playlist. 3)The levain recipe is in the bread video, 40 to 50 grams starter, 120 g water, 130 g flour. Thank you and let me know how it goes!!!

I have not found a blood test that is so comprehensive that it includes einkorn as the growth in our use of this grain is relatively recent. It was through muscle testing at my doctors and including this bread after a detox few weeks that showed me that, not only could I tolerate it, it makes my body feel great.

@@foodlady-dominiquedebroux4426 that’s wonderful! I am so happy for you!

I found it helps balance the gamy taste in the liver, lots of butter is usually used to do that in pate. 😍

Fantastic❣ I will be posting an update to this bread video soon, watch out for it. Try out the filled loafs both savory and sweet as well.

Yes it does take time but it is worth it. FYI I've put my starter in the fridge for days at time that none of us could do it, like lately when we all got covid again. It stays strong and sweet after a couple of feeding sessions.

Awesome, let me know how it turns out.

They are awesome right! You can make this recipe with beef or chicken meatballs as well. Thanks for the support❣

Let me know how it goes!

@@foodlady-dominiquedebroux4426 Yes, I have grated the apples yesterday and sealed with the water in a warm place. I am really hoping to get good results as my husband has really bad gluten intolerance. Thanks once again, I will keep you updated.

Thank you Silvia, upload a picture of your bread and the bottom if you can. Happy Baking.

These are good for up to six weeks kept in the fridge.

@@foodlady-dominiquedebroux4426 Thank you <3

Thank you. Working on a sandwich loaf. Hopefully this month.

try putting it in a warmer place in your house, or in the oven with just the light on. Let me know how it goes.

You can adjust the same recipe if you want the colors. Use the matcha for the green, it tastes great with chocolate and for the red use only the beet powder. In the dough of each bread increase the honey to 30 grams. Or take a look at my crown bread recipe and just use nutella as the filling. I suggest for either shape that you add some finely chopped nuts and chocolate along with the nutella to thicken the filling, it will cook better. Let me know how it goes and send me pictures!

Awesome! So glad you enjoyed it. Check out my filled breads, so great for the holidays.

Wow lots to unpack, here we go, let's start from the allergy part. There is a range of how allergic to food you can be. A food can simply give you some inflammation internally, or so much inflammation that it shows up also as a rash, all the way to anaphylaxis which is inflammation that is so severe and come on so quickly that it shuts down your breathing capabilities. Basically an allergy to something means that it causes inflammation in your system, and the amount of inflammation and the speed that it shows up relates to how severe the allergy is. As per the gluten in Einkorn, it is very different to the gluten in modern wheat on a molecular level. Over millennia humans have hybridized Einkorn with other wheat and other grasses in order to increase yield and increase the strength and elasticity of gluten, therefore changing the gluten structure dramatically. Here is a great article on reasons that Einkorn is more digestible and not inflammation producing in people like me that don't have the Celiac level allergy to gluten, www.einkorn.com/3-reasons-einkorn-may-be-easier-to-digest-than-other-types-of-wheat/.

I have the Breville counter top oven which is like a large size toaster over but has all sorts of capabilities including air fry and proof. It's awesome.

Hi I will soon post a video of a boule bread made with the pasta madre. The current boule bread video is made with the older more american sourdough. You can look at the crown bread video which has a great crumb especially because it has allot of buttery filling that usually keeps the crumb dense. kzbin.info/www/bejne/a3fEYqCgrMt6Z8k. I will say that it's still difficult to get the big bagette style air in the crumb of any Einkorn bread because the weak elasticity of Einkorn gluten won't hold it. That is why we hybridized this grain through the centuries to get to modern wheat and the strong gluten that allot of us don't digest.

Yes that combo can be an issue for some people. However modern wheat gluten is a particular allergy issue with me, tested both in eastern and western medicine modalities, even eaten by itself. But Einkorn gluten does not create the same inflammation for me.

I agree on the little stretching because of the weaker gluten. However I have seen that with just a little bit of work the gluten that is there gets stronger and the consistency is of the finished bread is more elastic. Too little work and the bread may be higher but very crumbly and more cake-like. I will be posting a new video where I get a higher airier rise with the great bready consistency, and that includes a very short knead.

@@foodlady-dominiquedebroux4426 This is a gracious response to a rude comment! Kudos to you.

You're welcome. Let me know if you have any questions.

Sorry i did not reply faster, was away this weekend. How did the croissants works out? Did you make them with Einkorn wheat or modern wheat?

@@foodlady-dominiquedebroux4426 it turned out as a disaster haha.. i should have reduced the sugar as the pasta madre was already sweet. Took too long to proof and the I cant handle the dough as it was too soft. I am back to using instant yeast

@@arsulaksono881 Thanks for the info. Plan to start experimenting with croissants soon and will post if I get a good recipe.

Just make sure he checks them out with a professional forager, i don't want you guys to run any risks!

Awesome, hope you enjoy this vinaigrette. Check out my AnnaMaria's Almond Apricot jam, annamariasfoods.com, great twist of flavor to regular apricot jam.

Thank you so much for watching. Let me know if there are specific dietary needs, or food sensitivities, that you want recipes for. For instance I am doing a liver detox right now as, I like to do in spring for a couple of weeks and I'll be posting recipes for that.

🙏 Marie. I have gone through some health issues so good nutrition and keeping inflammation down is key to my health. I am just starting a series that deals more specifically on recipes that work for particular nutritional needs. And for me those recipes have to be yummy comfort foods❣

Wish you well with the process.

Hi Jaquiebean. No I have not done that yet and I will try. What I have done, and it is in my updated Boule video that I will post very soon, is to put a cool pizza pan into my warmed dutch oven and parchment paper before I put the dough in. I will try your hack as well and let you know. Thank you❣

I have found that both work but 2 teaspoons make it more flavorful.

The only problem with using the just milled whole wheat flour is that the bran causes the starter to become more acidic or sour. So that is why I use the Jovial all purpose flour to make and refresh my pasta madre. And yes its true that as soon as flour is milled the nutrients start breaking down, however the bacteria and yeasts mostly need the starch from the flour. When I buy the flour I keep it in the freezer to at least keep it at the same freshness, and I have a few cups out at room temp at all time for the refresh.

I think buttermilk will work. Let me know how it turns out.

@@foodlady-dominiquedebroux4426 I did use it and it turned out great. Thanks for the great recipe and getting back to me. I used half whole grain einkorn and half all purpose einkorn. My bottom did burn tho. Any other suggestions for that? Maybe a doubled cookie sheet under the dutchoven?

@@wendyshine8548 I found a way to solve the burnt or darker bottom. I use a pizza pan on the bottom of my dutch oven, and I only put it in right before the bread, so I don't preheat it with the dutch oven. Then I also put the bread on parchment paper. I re-did a more current video of the bread with this info and I will be uploading that soon.

Here is a link to the pizza pan I use, you may need a smaller or larger one. www.amazon.com/Roucerlin-Thick-Pizza-Nonstick-Baking/dp/B093SR94RR/ref=sr_1_9?crid=3698ICQBTIXQU&keywords=pizza%2Bpan%2B9%2Binch%2Bround&qid=1678319512&sprefix=pizza%2Bpan%2B9%2Binch%2Caps%2C105&sr=8-9&th=1

@@foodlady-dominiquedebroux4426 Thank you I will do that next time. You made the whole thing fun and easy. Thanks

Yes of course, I am actually using all Einkorn. I mill my own Einkorn berries and then sift the flour to kae out some of the bran. So that is why I am suggesting to use part all purpose Einkorn flour and part whole wheat Einkorn flour to get the same mix as I do with my milled flour.

If you want to use all All-purpose Einkorn flour, then just decrease the total amount of liquids by 30 grams.

Thank you. The bread came out perfectly -except for a burnt bottom😟. But the rest of the loaf was delicious and so light and airy. I was surprised. I am wondering if the fermented buttermilk i replaced the milk with made a difference? In any case thanks for the video. I appreciated it.