You can, but it can still overproof in the fridge if your starter is very active. We suggest trying to proof in the fridge overnight first, then push longer if that turns out well.

Indeed! But we are certain their results were a wide range of good to horrible! Einkorn clumps more and gives much better results if you weigh.

You will always have discard if you are not baking. If you are regularly using the starter to make bread, you will be left with 10 grams - and nothing to discard. If you are not baking, your starter will be 100 grams. If you don't bake anything and it needs to be refreshed, you will have 90 grams to discard. During the first days of building a starter, there is always discard until it is strong enough.

Yes, herbs can be added when mixing the levain with the remaining ingredients. You could also add olives then or fold them in right before shaping.

Since our recipe is low hydration, covering tightly prevents the surface from drying out too much which would inhibit expansion. On average, it will take about 14 days to ferment completely. This means showing bubbles and expanding within 6-8 hours of refreshing.

We have not developed any recipes that mix types of flour since we only make one type.

Thanks for your speedy response 😊

It is possible- einkorn has very weak gluten so if it overproofs the broken gluten cannot repair itself. Do you mean the bread dough or the levain?

Weigh your ingredients for best results. You can do the turning portion right in the bowl without putting it on the countertop.

Einkorn IS very sticky, and even more sticky if overproofed, or if the ingredients in the dough were not measured properly - we always recommend using a scale. This is due to the weak gluten and and high mineral content. Rice flour is great to release dough from baskets and linens.

Thankyou for your help

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.

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

@@MrPelletty Thank you.

​@@MrPelletty,thank you for the advice.

Yes; allow the dough to proof at room temperature for 1-2 hours before refrigerating. This blog post might be helpful: jovialfoods.com/blog/einkorn-sourdough-bread-timing/

Yes; we recommend following our hydration and method if you are using our recipes. Don't understand the second part of your question.

@@JovialFoodsInc can i use my bread flower starter for the recipe?

Be sure to weigh your ingredients including water for best results. When dough has overproofed, it is much more slack and harder to work with. You could also perform your stretch and folds right in the bowl itself if that makes it easier.

@JovialFoodsInc thank you. I did not weigh the liquids so could try that. Fortunately the bread comes out well, but definitely difficult to work with.

sorry for the broken link; the additions are made during the stretch and folds.

@@JovialFoodsInc ty - where can I find this recipe, and can you make it with only all purpose einkorn? also can you bake it in a glass loafpan?

@@JovialFoodsInc just reading the walnut and raisin miche in the book and she adds the walnuts and raisins to the bowl when mixing the flour - is it just easier if you do it during the stretch and folds?

@@cellularhealthgirls Sourdough version: jovialfoods.com/recipes/einkorn-sourdough-sandwich-bread-recipe/ and a yeast version: jovialfoods.com/recipes/softest-einkorn-sandwich-bread-recipe/

@@cellularhealthgirls mixing in with the flour will distribute them throughout the bread; adding during the stretch and folds or shaping will give a spiral or layered effect in the final loaf.

Yes

Yes; refrigerate- always refresh as soon as possible and refrigerate otherwise. After traveling, it will have weakened; you may need to refresh 2 or more times to strengthen it when you are ready to bake.

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.

Thank you for your input. We have been teaching people how to make sourdough starter since the start of jovial foods in 2015 and the publication of our cookbook. We offer blog posts, KZbin videos, phone and email support for making starter from scratch. We have started selling fresh organic einkorn sourdough starter recently after demand from our customers who wish to purchase vs. make their own.

@@JovialFoodsInc I noticed actually you were telling how it is done, I take it back my comment, will erase it soon.

You can use a banneton; she did in some other videos. We sell a linen couche used in the video that is great for making ciabatta, French baguettes or other long loaves as well as round. It is a versatile baking tool whereas a banneton is good for one shape.

Yes; this is a sourdough loaf and you can use the fridge to make the timeline work better for you and retard fermentation.

Each starter refresh will yield 100 grams of starter - this will make three loaves (3 levains that use 30 grams each) and leave you enough to refresh again (10 grams)

A batch of levain is a whole recipe of levain: jovialfoods.com/recipes/einkorn-sourdough-levain-recipe/

Both levain and starter should be used at peak activity to capture the best rise. You can refrigerate the levain to slow the process if you need more time until you are ready to bake.

When substituting WW flour for AP flour, weigh a cup at 96 grams per cup and increase liquid by 5%.

Yes, einkorn will not double due to the weak gluten. Look for it to flatten out within 7 hours of refreshing. Our starter recipe is low hydration so thick is correct.