Einkorn Sourdough Levain - Mastering Einkorn Sourdough Baking : Lesson 2

Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 2, Carla shows you how to create an einkorn sourdough levain. For photos and the detailed recipe, visit our website. goo.gl/TD1N7Y
Einkorn Sourdough Levain
Ingredients
2 tablespoons (30 g) Einkorn Sourdough Starter (can be cold right out of the refrigerator or you can use starter that has been refreshed and left to rise for at least 6 hours)
½ cup plus 1 tablespoon (130 g) warm water, at 100°F
1 cup (120 g) all-purpose einkorn flour or 1¼ cups (120 g) whole grain einkorn flour
Instructions
In glass container that you can seal tightly or in a medium bowl, mix the starter and water together with a fork, pressing on the starter until it dissolves. Add the flour and mix until the flour is dissolved. Seal tightly or cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours.

[@kathrynmoll86]

For anyone who still has questions about the process: Last year, I bought the book as a Christmas gift (for myself). I can not say enough about how well-thought-out and beautifully illustrated it is! As the founder of Jovial, Carla has added a lovely preface which makes it even more thoughtful! This book makes a great gift for any gluten-free bread enthusiast!

[@JovialFoodsInc]

Thank you for sharing your thoughts about the cookbook- we appreciate it!

[@1020CocoMel]

Hi Carla, I just discovered the einkorn flour at Publix in south Florida. Your videos are fantastic and I'm going to make the starter this weekend. It's fascinating how this wheat is so different and better than other wheats and better for us and the land. Thank you!

[@JovialFoodsInc]

Thank you so much for your kind words; Carla Bartolucci died in 2021 but her family continues to run the company. We appreciate the positive feedback!

[@blissfulflow]

Thank you So MUCH fortunately I speak English! I never found such clear explanation in my own language! You give me courage to try making this very special bred which is my favourite one( also the most expensive one in the shops!!)

[@FM-ij7iu]

I get bubbles on the top of the levain but no bubbles within the levain. I do have a very sticky, bubbly starter. Maybe the water or the environment wasn’t warm enough. Love your videos, Carla. Thank you!

[@escabrosa1]

These videos are great. It's so sad to hear about Carla. My prayers to her family and friends.

[@danweberhealing]

Great work describing everything! Super comprehensive :)

[@shelly5596]

Thank you for the very easy to follow and informative videos you have put out. They are easy to follow along with you. I thought that my new sourdough start I put in the fridge about 6 moths ago would have to be tossed out. after having sat on the counter for a couple of days, it looked like it might be developing mold, I let it sit a few more days, we’ll it wasn’t mold and I was able to make a sourdough leavain and refreshed what was left of the starter. Our off grid kitchen is on the cooler side and we might get our first snow tonight so I opted not to put it in the fridge overnight. It has developed 3 bubbles in 8 hours so it isn’t going to terribly fast. Looking forward to see if I get to bake bread in the morning.

[@nuitgoddess]

Helpful

[@suzyq007]

Hi Carla, I've watched your sour dough starter, your leavan video...and now this one....they are all very helpful. I've been wanting to make my own sour dough for some time now and I finally got to doing it...it took me awhile to get the starter going but now I will make my first loaf today! I will make a whole wheat version tomorrow. Yippee. I watched your videos over and over in the process and at first it was a bit confusing, but like you said it is easy once you figure it out! I love your product from what I have tried so far...the olive oil, the flour, your pasta and even the berries.....keep the videos and the product coming! PS I visited the Tuscany area a few years ago....it was one of my favorite trips abroad. I wish I could live there....I would move in a heartbeat! Best to you. ~Sue

[@JovialFoodsInc]

Wonderful-so happy you discovered us!

[@susantarman1184]

When will you do Lesson 3? The bread is not done yet!!

[@jordandyer8097]

HI Carla! Loving your videos, thank you for making these! I'm probably overcomplicating this but at what point can I put the starter in the fridge? I know you said once it's bubbling up within 6 hours but do you put it in the fridge at it's peak? Like when it's bubbling at 6 hours, or right after you refresh it? Or does it matter? Thanks so much for your help!

[@JovialFoodsInc]

Once it's bubbled up within five hr of refreshing you should either use it, or refrigerate. Good luck!

[@marijkepeereboom6442]

Dear Carla, thank you for these wonderful videos. You mentioned that when the levain doesn‘t start to bubble, you have to refresh is. Does that mean going back to the way a starter is refreshed with 10 gram starter and discarding the rest or is there a different way of refreshing the levain? Thank you from Germany. 🙋‍♀️

[@JovialFoodsInc]

A strong starter is what results in a bubbly levain. Refreshing the starter will make it stronger. You cannot refresh a levain, but if it doesn't bubble then just add a pinch of yeast to the recipe and proceed with baking.

[@marijkepeereboom6442]

Jovial Foods, Inc. Thank you, that was helpful! I‘ve made a wonderful French Boule which turned out as beautiful as the one on the cookbook cover. The taste is amazing (with German Einkorn though as that is the first choice here of course ;)

[@Betsy630]

What is the best scale to use, what brand of scale do you have?

[@amandawilleford2855]

I have done einkorn sourdough baking in the past and I just ordered your book, still waiting on it's arrival. The way I did my started back then was different than you method so my question is... Is the amount of levain made in this video the same amount needed for all recipes, or does each recipe tell you how much levain you will need to make?

[@ronastel]

Thank you you make it look so easy and tidy. I have a sourdough of rye, does it matter? Can i use 30 grams of it? And just add einkorn and water to the levain?

[@JovialFoodsInc]

You should be able to transition any starter to einkorn after refreshing 10-15 times with einkorn flour. That being said, we have not tried jumping right in and using a rye starter with this einkorn recipe.

[@jenlynn6288]

Hello! I was wondering if you’ve made a video for the soft German pretzels in your cookbook?

[@JovialFoodsInc]

No, we do not. Sorry!

[@toddwmac]

Great stuff! Aside from the wonderful bread info, your production quality and delivery (show then review) is perfect. You should build content for some of the universities out there. :) Gluten free in Utah.

[@elizabethheyenga9277]

Carla passed away unexpectedly. We are all grieving still, huge loss to the EInkhorn world.

[@toddwmac]

@@elizabethheyenga9277 thank you....a sad day

[@blissfulflow]

OMG I just discovered her fantastic videos.. 😢 ​@@elizabethheyenga9277

[@lanalowman7647]

Thank you so much for the videos! What's the longest it should take for the starter to mature. In other words how long do I keep refreshing it before I just give up?😕

[@JovialFoodsInc]

It can take several weeks depending on your conditions; be sure to use untreated water, keep warm in a cabinet between refreshes, try refreshing 2X per day (instead of 1X per day) and watch for bubbles after 5 hours. Try baking if it is after 2 weeks.

[@sarafurer1919]

How much active sourdough starter should I use if I want to use spelt sourdough starter for an einkorn dough recipe?

[@lenatoronto7102]

Carla, in the recipe you use 120g of flour regardless whether it is whole grain or not. However in the video you suggest to use less whole grain flour. What is right? Thanks a lot.

[@JovialFoodsInc]

We are sorry for any confusion. Either works as the total amount of flour difference is quite small. Always weigh a cup of AP flour at 120 grams and a cup of WW flour at 96 grams. (in this case she increases the 'cups' to 1.25 for the WW to make it also 120 grams) Both hydrations will make a fine levain and a fine dough.

[@pristinv500]

Thank you! Great videos! Can I use the einkorn sourdough starter to make sourdough bread using King Arthur's bread flour instead of einkorn flour? Thanks!

[@JovialFoodsInc]

It should work but you would have to experiment a bit. Good luck!

[@pristinv500]

Thank you!

[@angelobargna6895]

Carissima, scrivo qui ma potrei farlo in qualunque tua "lazione"; noto con piacere che usi pesare in GRAMMI e non in "cup o teaspoon", potresti usare anche i C al posto dei F, o almeno mettere il doppio valore? grazie...Angelo COMO

[@asubstantiallife7557]

Thanks for the videos, Carla! I am a bit confused about if you EVER refrigerate your starter??? I have had my Jovial AP Einkorn Flour starter on my counter for about 7-8 days now, and started with feeding 1 x a day, and recently upped it to feeding 2 x a day. I have a lot of little bubbles, but none that are big. Should I *ever* refrigerate it, or only IF I am going to be gone? Thanks!

[@JovialFoodsInc]

Tara Howard Yes, you can refrigerate the starter, it just slows down the development, so it is not recommended until it bubbles up within 6 hours of refreshing.

[@asubstantiallife7557]

Thank you!!!!!

[@user-ks7gs8rp6z]

I bsked my einkorn wholegrain boule for 45 mins in total. It looked cooked until i cut into it and it was still doughy. Any advise?

[@JuanPablo-iz3ci]

Once you ve done your levain how do you get the starter to grow back to the amount it was before you took some of it?

[@JovialFoodsInc]

You refresh once a week, and always when taking some to bake.

[@hunterdeal7390]

Why a dark place? I’ve been using my oven with light on to store my starter and was about to do this levaine and put it in too.

[@JovialFoodsInc]

Oxidation from light will cause the starter to turn gray on the surface. No unsafe; just unsightly

[@Quiltersheart]

The closed captions is not working on this video. It works for the others.

[@seikokidrick1658]

Can you please tell me if the whole wheat levain get bubbles like the all purpose flour levain ? Thanks

[@linds1718]

It should!

[@TahiraButt]

Hello Carla, Would you please clarify how much wholegrain flour to use for a wholegrain levain. Your video says 96g and your book says 1 1/4 cup or 120g. Which shall I go with? thanks.

[@JovialFoodsInc]

The recipe is consistent by weight in both cookbook and listed below the video-120 grams of either AP or WW flour.

[@linds1718]

You mention less whole grain einkorn flour in the video but your description says more in cups and the same in grams. Can you advise how much whole grain flour to make the levan?

[@JovialFoodsInc]

Use 120 grams of either flour to make the levain-this gets incorporated into the final dough.

[@Eye58Farms]

Hi Carla. Thanks for these videos. A question. At the end of the video it says to use 96g when using whole wheat einkorn flour. The notes below the video say to use 1 cup / 120g when using the whole grain flour. I am guessing that 96g is right?

[@JovialFoodsInc]

It calls for 1 1/4 cup of the whole grain flour which also equals 120 grams

[@JovialFoodsInc]

It actually calls for 1 1/4 cup of the whole grain flour which is 120 grams

[@danweberhealing]

@@JovialFoodsInc So to clarify, do what the comments say in terms of weight? 120g of whole grain, not 96?

[@meestabateesta]

@@danweberhealing I had the same question too and seems like they never answered...

[@jessaquino5692]

Can you make a video birthday cake using einkorn levain and einkorn flour pls

[@JovialFoodsInc]

Thanks for your suggestion!

[@caart6317]

Excited to do this levain 😃 Levain weight will be 280 g and the question is ; how much levain should we use to make bread? Thanks a lot Clara!

[@JovialFoodsInc]

Colette Christian There are two more videos for sandwich loaf and French Boule. Tale a look at those.

[@callahclan7456]

I am unsure of timeframe. If I make my levain at 8am and it takes 10 hours to rise, that would be 6pm, so I am then starting the bread making and baking? Won't the 3-5 hour rising process make it around 10pm when completely done? I'm confused.

[@JovialFoodsInc]

Here is a great post about timing: jovialfoods.com/einkorn-sourdough-bread-timing/

[@srdast]

Thank you so much for this. I just wanted to point out that the measurements in the description (vs those in the video) for the Whole Wheat version are not the same. The description says 120 grams of Whole Wheat flour and the description says 120 grams (the website as well). Thanks for clarifying which one it is!

[@JovialFoodsInc]

A cup of WW flour weighs 96 grams; as you can see in the recipe she has adjusted the volume up to reflect the 120 grams of WW to 1.25 cups of flour. The difference is only a few teaspoons and it will work if you use either amount; we suggest following the recipe as written with the 120 grams.

[@setaparthealth3851]

After you added your starter, do you just add 60g of all purpose flour and 30g of warm water to your starter to feed it?

[@JovialFoodsInc]

Add the water first and break up the starter in the warm water, then add the flour.

[@alexandreleveille1407]

When I make the levain, but I want to bake the next day, do I make the levain, let it ferment 6-10, then refrigerate overnight OR do I refrigerate immediately after I mix up the levain?

[@JovialFoodsInc]

You can do what works best for your timeline-

[@dalelusk2151]

How do I buy grain that is not wheat Brown flour, I want to grain my own but the white berries that makes all purpose flour, cause my kids loved it,I'm new in this so help me.

[@JovialFoodsInc]

Hi Dale, There is special equipment at the mill that removes some of the bran and germ from the whole wheat flour. We are not aware of any at home methods that would get the same results. We do offer all-purpose flour if you are interested.

[@dalelusk2151]

If I already use all purpose flour for starter and I have to feed it again,it and I only have now wheat flour, can I feed it with this?please reply.

[@JovialFoodsInc]

Yes, whole wheat can be used to refresh-instead of 60 g of AP flour, use 48 grams of WW flour

[@michaelduncan2759]

Can you mix up your bread dough and then place in the fridge to ferment, kind of like you do with pizza dough?

[@JovialFoodsInc]

Yes, the bulk proofing can be done in the fridge for a more sour flavor.

[@staceyvroman9936]

I have a starter on day 7. Once I use it to make bread, how do I refresh it again? It looks like you put all of your starter in the bread.

[@JovialFoodsInc]

You only need 10 grams to refresh to keep your starter going-the starter recipe yields about 100 grams and most of our recipes use 30 grams of starter to make a levain. If you are baking a lot, just be sure to keep at least 10 grams to refresh and you will always have enough.

[@maryjohnson9096]

I made the starter with whole-grain flour according to the amount you have in your book. It said 120 g for both the all purpose and the whole grain. Do I need to throw this out? I watch the video after I mixed it up and saw that you said 96 g for whole grain.

[@gullreefclub]

The short answer is NO. I an just starting to experiment with Einkorn flour but have been baking sourdough bread for a couple of years. I understand that Einkorn flour needs slightly diffrent hydration levels that the modren grain flours but that said I mix my Einkorn Starter at 100% hydration (ie equal parts by weight of flour and water) and I have no problems. Addtionally after establishing my Einkorn starter I feed my Einkorn Starter "E.J.E." which stands for "Ernest "Ernie" Jovial Einkorn (If you are wondering I currently have three active Sour Dough starters including E.J.E and 4 others that I have dried and frozen in suspended animation and they all have names and flavor profiles, and personalities) Anyway I keep two 100 gram samples of my current 7 Sourdough starters and 200 grams of my 3 active starters that normally keep in the icebox that I refresh with 50 grams of water and 50 grams of flour once a week except if I am planning to bake with one and at that point I like to take out of the ice box feed twice and the second I take the "discard" an start feeding that 1-1 every 8 hours and place fed starter back in the ice box. Note when I say discard I do not actually ever throw my "feeding discard" in the trash. I either make "crisps" with it and have/serve them as a snack ("Crisps" are the discarded starter that has been thinned along with water and chopped chives or scallions have been added to the batter along with a little pepper and salt and fried in a hot cast irons skillets (silver dollar size) about a minnute or so on side a then 30 to 40 seconds on side be flipped again and cooked for 30 to 40 seconds and then repeated I serve with a thin slice of tomato, a dolop of humus, peanutbutter, small slice a ham etc, they make a great snack, or accompiment to soup. I also will save up the discard and freeze it until I have enough to thin with milk add baking power an egg along with a bit of honey and make pancakes as well as. Lastly never use city water when refreshing your starter or for that matter making bread becuase yeast does not like chlorine at all and long slow rises in the ice box give the bread a better flavor and texture

[@camiegontier]

Hello, can I freeze a batch of ready to use yeast levain to use at a later date?

[@JovialFoodsInc]

We have not tried this; possibly would work, but making a fresh levain is recommended.

[@dawnwhite7034]

My levain hasn't really risen after 10 hours but has lots of medium/small bubbles none of which have burst/formed pits - does this mean I need to leave it longer? (I used WW 96g to make levain and this is only second time baking with starter) thank you!

[@JovialFoodsInc]

Since it is liquidy it will not rise much, but should show a lot of bubbles- not necessarily big bubbles.

[@kellygreen3107]

Hi Carla! I'm trying my very first ever Einkorn sourdough sandwich bread today! :) One thing I noticed was the text BELOW this KZbin video differs slightly from the text and what you say for the INGREDIENTS of the levain if using whole grain einkorn. BELOW is the the same amount of grams, but in the video it is much less. Please advise as to which one is correct. Thank you! :)

[@JovialFoodsInc]

sorry for the inconsistency! short answer is 1 cup of AP flour weighs 120 g and 1 cup of WW flour weighs 96 g. You can mix it up either way and it will work - the difference is about 1 teaspoon but I will point this out to the team to have it edited to match! thanks for the catch

[@kellygreen3107]

@@JovialFoodsInc Thank you for the speedy reply!!! :)

[@iylaandmylo6003]

Hello :) what are the measurements to refresh just enough starter the night before making the levain?

[@JovialFoodsInc]

The starter refresh recipe is 10 g starter/30 g water/60 g AP flour. You need 30 g of the starter to make the levain.

[@liamm1885]

What is the overall weight of the sourdough starter? Thanks for the great videos!

[@JovialFoodsInc]

A recipe of sourdough starter yields 100 grams of starter. A recipe of levain yields 280 grams of levain.

[@irenerial3625]

Hi, happy new year. After the Levain is ready to use, should it be kept refrigerate and how often should it be refresh? peace

[@JovialFoodsInc]

A levain gets baked into bread; you only maintain the starter which you use to make the levain. See lesson one about starter!

[@irenerial3625]

Thank you!

[@cellularhealthgirls]

why would my bread fall when I took it out of the fridge right before baking? did I over proof it the first time?

[@JovialFoodsInc]

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?

[@vickistyle3756]

Can this bread be cooked in a bread machine? Also...does this recipe become extra sour?

[@JovialFoodsInc]

Our sourdough starter is a mild sourdough that can be used in a variety of recipes from bread to waffles. We have not tested our sourdough breads in a bread machine. Here is a link to a recipe we developed that is full of tips for baking in a bread machine jovialfoods.com/recipes/einkorn-bread-machine-sandwich-loaf-2/ We would love to hear about your results!

[@RadicalWisdomAnnieG]

Your recipe book says the levain is made from 120 gms of whole grain einkorn but your video instructs 96 gms. Which is it?

[@Up-To-Speed]

I was wondering if I can make sourdough without making a levain and just use the starter I have? If so, how much starter do I use?

[@JovialFoodsInc]

We recommend the levain method for best results. It depends if you are using a stiff starter or a liquid starter- if you already have a high hydration starter, just use the same amount as called for in a levain- 280 grams.

[@danweberhealing]

So to clarify, use 96 of whole grain flour, or 120g like in the comments?

[@JovialFoodsInc]

120 grams-weigh a cup of whole grain flour at 96 grams, but for the levain, use 120 grams of either flour

[@vickicade8380]

Do you put an airtight top on it or a tea towel?

[@JovialFoodsInc]

A plate or plastic film covering will help keep the surface from drying out

[@avalunea]

how many grams of whole grain einkorn flour would i substitute for the 120g of all purpose einkorn flour?

[@JovialFoodsInc]

avalunea It’s the same, see recipe below the video and on our website.

[@JovialFoodsInc]

96 grams

[@irinapopov8909]

I have mature all purpose organic wheat flour dough starter. 1:2:2 One part of starter and 2 part water and flour). Can I use this starter and feed with Einkorn flour?

[@JovialFoodsInc]

Yes, but you should follow our refresh recipe if you are working with our recipes.

[@irinapopov8909]

@@JovialFoodsInc Thank you for your respond.

[@graceg1971]

I never use any form of dry yeast, only fresh I buy from a bakery, does that make a difference? I prefer to use fresh yeast because of the aroma and the flavor, dry yeast has no smell or flavor.

[@JovialFoodsInc]

Fresh yeast is fine!

[@ExtremelyCaucasianG]

Hey there! I've been maintaining my einkorn starter for the better part of a year now using your videos as my guide. I've baked plenty of loaves with relative success, but I can help but notice that my starter is just not nearly as liquidy as your's. My starter is more solid and dough like then yours seems to be and I'm wondering if I should adjust the amount of flour I feed it?

[@JovialFoodsInc]

If you are using a digital scale to weigh your ingredients, you should be just fine. Climate, altitude and other factors could play a part. Please email [e-mail] if you have any other questions! Happy to help.

[@judypeterson9952]

Mine too! First time doing a einkorn starter, I'm wondering when a recipe calls for 1 cup starter, there's no way I have a cup! So how do I make a whole cup of starter?

[@Soulbird22]

I don't have a sourdough starter, can I just make the levain and use it instead to make bread after letting it sit for 6-10 hours and then adding in the 1/4 tsp of yeast?

[@JovialFoodsInc]

You can make a yeast levain if you don't have sourdough starter ready. Pinch of yeast/130 g warm water/120 g AP flour; let sit 6-8 hours. Just before mixing the dough add and additional 1/4 t of yeast.

[@Soulbird22]

@@JovialFoodsInc Thank you.

[@ahabgaddis7277]

How does one grow out the starter? Seems like there was only enough to make one bread, but what if I wanted to make two loafs? There doesn't seem to be enough to make a second loaf and certainly not enough for two loafs and enough left over to reset it.

[@JovialFoodsInc]

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)

[@maryzakar579]

So do you add a lid while you let this sit for the 6-10 hours? Or no lid? No towel over it or anything? This wasn’t very clear

[@JovialFoodsInc]

Yes, the levain should be covered with plastic film or even a plate to keep the surface from drying out.

[@judypeterson9952]

Ok, I need some comments, I'm on day 10 of einkorn sourdough starter, it does not look like hers, mine is more of a dense ball, but, when I pull the top layer to refresh I do see air pockets, should I use less flour? More water? Do I worry about it being a dense ball? Help!

[@JovialFoodsInc]

Our recipe is a low hydration recipe- it should be dry and be like a small piece of bread dough. Don't change the recipe- just watch for it to flatten out and have bubbles within 6 hours of refreshing- that is how you know it is strong enough to bake with .

[@judypeterson9952]

I made a leavin to see if it will bubble up and I do see some bubbles! I think I'll leave it for 24 hours to see what it does!

[@judypeterson9952]

I made the leavin, I did add the active dry yeast because I only saw a couple bubbles, I stirred it up a bit and saw more bubbles! Anyway, I made the Boule recipe, but, made buns with the recipe, they are wonderful! I gave up gluten 10 years ago, lately have had a few bites of foods containing gluten(very little), I tried regular sourdough bread and couldn't tolerate it, when I came across this Einkorn video thought I'd give it a try, I had 2 buns last night with no issues! Hooray! I can make my own bread and eat it! Thank you!

[@cathycharron-folsom4504]

Can we use any starter? I have rye starter.

[@JovialFoodsInc]

You could but might have to watch more closely as rye tends to be quite active. We suggest proceeding with the rest of the recipe as written.

[@lisataylor4359]

She didn’t say whether or not it should be covered. Should I assume we leave it uncovered?

[@JovialFoodsInc]

She does not show it in the video, but the recipe instructs to cover tightly.

[@lisataylor4359]

Thank you so much for getting that answer to me so fast! Love my Jovial family & can’t wait to get this first starter of Einkorn in the oven! 🥰🍞🥖

[@graceg1971]

Please, pretty please make some videos baking einkorn bread with fresh yeast, dry yeast will do too I can play around with it once I see how einkorn reacts with yeast. I am a visual creature and it would help SO MUCH. Please. All the traditional recipes I learned as a child from my family, are by watching my mom and grandma, when I read a recipe for some reason, it just doesn't click for me.

[@JovialFoodsInc]

Hi Grace. We appreciate the feedback and request! We'll keep it in mind as we plan and create new videos to share.

[@flatboat67]

with whole grain, is it less in what way?

[@JovialFoodsInc]

Whole grain has more density than the all purpose, so when weighing a cup of whole grain einkorn flour use 96 grams. When weighing a cup of All purpose einkorn flour, use 120 grams.

[@flatboat67]

@@JovialFoodsInc Thank you. Really enjoyed your work.

[@thistooiseds3215]

Is this fully a gluten-free recipe?

[@JovialFoodsInc]

No; einkorn IS wheat and DOES contain gluten. It may be tolerated better by those with gluten sensitivity but is not suitable for Celiac sufferers.

[@Mypplz]

Do you cover the levain while it's rising?

[@JovialFoodsInc]

Yes! Leave it covered, otherwise it will develop a hard surface.

[@Mypplz]

ok thank you!

[@pramilahc1391]

Carla, Do you have a thyroid condition? I'm not sure if I'm making out a goiter or not. If yes, ME TOO! If no, maybe you should check.

[@nathanniyazov4526]

Can I leave this levain overnight?

[@JovialFoodsInc]

Yes, you can refrigerate a levain for up to 24 hours.

[@judypeterson9952]

I left mine on the counter overnight? Made bread in the morning, but can I make and fold the batter, do the 3 hour rise in the refrigerator, in the morning, shape, let rise 60-90 mins and bake?

[@Bnd1993]

Great video, but please do not use metal on bacterial cultures! Wood, bamboo..

[@shimmy2425]

"If you're using whole grain flour, just use less flour by weight." ---How much less???? 10 grams? 100 grams?

[@JovialFoodsInc]

When weighing einkorn flour, 1 cup of AP flour =120 grams and 1 cup of WW flour = 96 grams.

[@shimmy2425]

@@JovialFoodsInc Oh okay, so I'll add 96 grams of flour then. I'm on day 4 of creating my starter. Thanks!

[@bigglesflysagain1749]

Carla,,,,,,,,,,,,PLZ stop using metal utensils....TEST what I say...you WILL notice a difference....more tang...more wowowow !!

[@jamiefiene340]

Why?