How to make whole grain einkorn sourdough bread

[@CarmenSmithStuder]

Thank you! Was so hard to find a recipe with home milled Einkorn.

[@Tatyanascooking]

Супер хлебушек!

[@traditionbread500]

Thank you Tatiana!

[@GonkyWonkler]

This is a great demonstration! I've been interesting in einkorn, specifically wholegrain sourdough, for a while. As someone with limited experience baking sourdough, this is one of my favorite videos on the subject, so far.

[@Gigismum]

Thank you for pointing out the Temperature in your kitchen. My kitchen is cooler so I put my starter in my oven with the light on. It’s about 25C. I also autolyse in the oven with the light on. My dough is a bit higher hydration. 470 g flour and 330 ml water. When it rises 30%, I pre-shape. I do 5 stretch & folds plus a few laminations in the air, just like you.

[@traditionbread500]

Thank you!

[@jackiecrispin]

great video, thanks from 🇨🇦

[@traditionbread500]

Thank you!

[@ely42609]

I wonder how our grandparents survived without the measuring cups, scales and other things?Well, somehow they did, because they just eyeballed everything and throw everything inside. I remember grandma making bread just fine without all this, and without a stove too.She would make it in an outside clay oven.So delicious!

[@traditionbread500]

Yea, same with my grandma . I never saw her baking , my dad told me a lot about her delicious bread. She learned how to make bread when she was a kid. Of course over years she can eyeball it.

[@shazmirshahi4973]

Of the meticulousness and the accuracy with which you impart knowledge to the fullest truly you are a master thank you

[@traditionbread500]

Thank you!

[@annazelenskiy5990]

Perfect video ❤️

[@traditionbread500]

Спасибо Аня ❤️

[@27kjh]

I enjoyed this video. I just started baking with Einkorn so it’s nice to see you go through the process using Einkorn. Thanks

[@traditionbread500]

You are so welcome!

[@garytrawinski1843]

I'm going to try this tomorrow. Great video!

[@traditionbread500]

Thank you!!

[@theguzzlinggourmet]

Thanks for the video, I'm going to try your method because so far the ones I've made with einkorn or emmer wheat never quite come out right.

[@traditionbread500]

Thank you! Have a nice bake!

[@lisaemerick6108]

Thanks for such a wonderful video- the bread looks delicious and am looking forward to making it!

[@traditionbread500]

Thank you Lisa!!

[@agbritishfan1078]

I made this with Jovial whole grain einkorn as you instructed. It came out almost as beautiful as yours. It is so delicious. Thank you for an easy to follow recipe and video ❤

[@traditionbread500]

Thank you for your kind words!

[@judypeterson9952]

Can you use all purpose einkorn with this recipe?

[@susanyegikyan9723]

Hello. Can this bread be made with home milled flour?

[@dianab9779]

Hi, I'm new to baking and if you could tell how to make the starter at all and how to storage for other baking. Thank you

[@traditionbread500]

Hi, sorry, I didn’t have time for my channel. I hope I’ll get back to it soon

[@perkirkegaardlemming720]

Einkorn whole grain bread can be baked from ground unsifted Einkorn flour. It shows in a Carla Bartolucci video on KZbin, where she has some good tips to make the whole grain dough not flow out by not kneading and by handling the dough carefully. I have searched videos on KZbin with whole grain Einkorn bread. I have only found the one with Carla Bartolucci. Many write whole grain Einkorn in the video's caption. In all the KZbin videos I've seen, other flours are mixed with food Einkorn flour. If all the flour is whole grain flour, you might rightly call it a whole grain bread, but not Einkorn whole grain bread. Someone bakes with Einkorn whole grain all purpose flour. All purpose flour is not whole grain flour. As soon as the grain is ground and bagged, the flour is processed, otherwise it cannot stay fresh on the shelves. Flour starts to break down as soon as it is ground, becomes rancid and the bran etc. are rejected. Thereby, nutrients are sifted from the flour. Calling it whole wheat flour is misleadingly misleading. Whole grain is everything from the grain in the flour. Flour breaks down quickly. Vitamins disappear by 45% in the first day.

[@lauriesmith3832]

not sure that is so important here....(the distinction you rightly point out.....but really an ancient wheat, unsprayed, un hybridized, different DNA, different Gluten, unlike modern wheat in a million ways.... more to everyones interest here. whole grain is just more indigestible lectins anyhow.....

[@zrb1893]

Hi, after you took the dough from the fridge did you bake it right away when it was still cold? I am following your steps and my dough is in the fridge right now and i will bake it in the morning. Thank you

[@traditionbread500]

Oh, sorry, I didn’t answer your question, I hope your bread turned good! And yea, I baked right after fridge, score and bake

[@cachi-7878]

@0:36, how is 1:1:0.05 ratio a 50% hydration levain??

[@traditionbread500]

I take 25 grams of water for 50 grams of flour.

[@kierstinscalling]

Do you sift your fresh ground flour? Or use whole?

[@traditionbread500]

I use it whole

[@rachelstone632]

I don't believe this is 100% whole grain einkorn flour. The bag presented is Jovials' All Purpose flour - not their Whole Grain flour. The flours are quite different.

[@mrgreenflicks]

look at the bag again - it says Einkorn. The golden color shows its Einkorn.

[@virtuousmountainwoman]

The all purpose is a lighter colour, with a golden appearance and the whole-wheat is darker in appearance.

[@traditionbread500]

I was mixing whole grain and white einkorn bread at the same time and filming it, but then split on two different videos. I mil my own whole grain einkorn flour.

[@noelle8767]

So, just to clarify: if I am milling my own einkorn berries into flour, would I still use 500 grams of einkorn berries for this recipe? Would the ratio of water to flour be different for whole grain versus all purpose flour einkorn bread?

[@bassbabe82]

I’m new to sourdough making, and I’m watching lots of videos. I am wondering what is the purpose to using 50% hydration levain? I am also using 60% hydration starter. You obviously get wonderful results! I’m just wondering what is the difference between the dry levain and wet in function?

[@traditionbread500]

Thank you! I keep my einkorn starter at low hydration so it holds its strength longer. Gluten in einkorn flour is pretty weak

[@bassbabe82]

@@traditionbread500 oh, so when it’s lower hydration it holds its strength? that’s very interesting! Thank you! Now I’m going to try your focaccia recipe. Do you ever use sprouted grains milled into flours for breads? I have used sprouted spelt for a recipe that called for spelt flour and it turned out wonderful. That was with active yeast before I had sourdough starter.