Making Einkorn Sourdough Bread as a Pro 😊

Here's the complete directions on how to make this bread.
You can buy the starter here: www.amazon.com/Breadtopia-Sou...
You don't have to keep your starter out and feed it every day! You can put a tight lid on it, then put it into the fridge for two to three weeks. Feed it, then keep it out for a day. If you're not going to use it yet, then put it back to sleep in the fridge. It's very easy! (I've gone up to three weeks but it's probably best to feed it every two weeks.)
Feed the starter 1/4 cup organic white flour and 1/4 cup filtered water, then mix. Cover with a cloth and keep on counter overnight.
Making the levain: Find a small jar and pour in 25 grams of the starter, then 75 grams organic white flour and 75 grams of filtered water. Stir well with a spoon. Cover will a small cloth and set in oven with light on for four or more hours until the levain rises.
Here is the scale that I use. You need one that can measure a large load! I have made the mistake of buying a too small of one and it made it much more difficult to measure out in portions: www.amazon.com/OXO-Stainless-...
After the levain has risen, have a large glass bowl and pour in 700 grams of water, add the levain and mix well. Add 800 grams of Einkorn white flour, 200 grams Einkorn whole wheat flour, and 30 grams of salt. Mix well with a dough whisk and then cover with plastic. Leave overnight and even into the next day depending on how well it has risen.
I buy my Einkorn flour at Thrive Market although most health food stores carry it. They have both the white and the whole wheat flour: thrivemarket.com/p/jovial-org...
Here is an example of the dough whisk along with a proofing basket, which you will need two: www.amazon.com/TEEVEA-Economi...
The next day, put some Einkorn white flour on a smooth counter and take out the dough by using a spatula. Pour flour on top of the dough and then separate it into two loaves. Work one dough at a time as shown on video then place in a proofing basket that has a cotton cloth (some of the baskets come with a cover) after pouring some rice flour on the cloth so the dough won't stick.
Keep baskets on counter a few hours and then in the fridge for a few hours. Preheat oven to 500 degrees with the Dutch Oven in it, and make sure the oven is very hot before putting the bread in it. Put the bread in the Dutch Oven with heavy oven mitts and mark the bread with an X. Put the lid on and place the Dutch Oven in the Oven for 20 minutes. Then lower the oven to 465 degrees, take the lid off, and cook it for 10 more minutes. Take the bread out and preheat the oven back up to 500 degrees to cook the second loaf.
After it has cooled, I will usually freeze one loaf but cut up the other one and freeze it. You won't have to freeze the loaves but can keep them on the counter in a Ziploc bag if you have a family who will eat it in a few days. Cut up as you use it. It keeps it fresher this way.
Enjoy!

[@biddydibdab9180]

I love this video. This lady bakes like a real person bakes and not like an actress.

[@kathrynl6592]

Thank you so much for sharing this! I was reading the nourishing traditions cookbook and had sourdough bread on my mind. And I follow you on Instagram and you posted about this video and I came right over to KZbin to watch it! I will be getting my supplies and making some soon! Thank you again for sharing, I love you videos and hope you make more as your schedule allows!

[@LoriAlexander1980]

You're welcome and let me know how it turns out! I haven't ruined a loaf yet except that I have made some heavy loaves due to adding too much flour in the kneading process but I don't anymore, thankfully.

[@gracefulhumble7248]

Thank you, looking forward to trying this.

[@27kjh]

I would have like to see it after you cut it.

[@erikabutterfly]

Wow! Definitely saving this recipe for later! It sounds very good!

[@veronicameza713]

Going to try this recipe. Thanks😁

[@happymimi5668]

Would have loved to see you slice it. I’m curious as to the density compared to an all Einkorn whole wheat loaf. Sheru

[@ashleycarter233]

I'm so excited to try this recipe 😊 thanks for sharing 😁

[@cachi-7878]

@9:00 “…the key is not to add a ton of flour” she says as she literally dumped a quarter inch thick of flour on her counter.😂

[@wendyshine8548]

😂

[@jeanburgin160]

Thank you for sharing, you have made bread making look easier. All the best!

[@genamueller6062]

Thanks for sharing! Your bread came out beautiful! I agree with you that TONS of butter makes everything so good! In my house we call it “slathering” with butter. 😂😋

[@victoriajimenez5679]

When you add the 75 grams of white organic flour, is that different than the einkorn flour or can you use einkorn flour in that step?

[@wendyshine8548]

So glad you asked that. I thought it was all einkorn. I missed that. I only use Einkorn.

[@GenaMBertres]

My Dutch oven looks like yours! Used! 😊

[@wendyshine8548]

This is really cutting out a lot of steps. Can’t wait to try it. Do you use whole grain or all purpose to do your folding? I couldn’t see the package. Also do you have to use rice flour? I can’t have that because of the lectins and arsenic. Could i use einkorn to sprinkle on the baneton and counter? Thanks for sharing. I wish also you had let us see it cut with the crumb. Also i want to thank you for your remarks on the Dutch oven. I have struggled with that and you have given me permission to have a ‘dirty’ looking Dutch oven 👍🏻

[@didirivera276]

Sourdough bread is definitely the best break especially with clam chowder or any kind of soup or dip

[@mardelascott7936]

You rock!

[@anitag8318]

Hello. I have watched several videos on how to make einkorn sourdough bread and I liked yours the most so thank you for making the video! I do have a question - If I only want to make one of my loaves and then make the second loaf the following day can I do that? If so, what would I do with my dough? Would I just leave it in the covered bowl on the counter? Or would I go ahead and do the kneading steps and leave it in the basket? Thank you.

[@marialouis8736]

Hi Lori, I'm wondering, I use the levain recipe by Jovial. Would I just go ahead and use the recipe for your Einkorn loaves, while still using my levain recipe? Or do I need to adjust anything? Jovial's levain recipe is 30g starter 130g water 120g einkorn flour Thank you for any help! < God bless

[@bradyhalstead2824]

If I was to keep the same consistency of dough and shape into pizza, will the crusts puff up like normal gluten flour? Just found out I am celiac and can’t eat proper Neapolitan style pizza :(

[@brittabrittrae]

Would it be okay to just use organic white flour for all the steps? The einkhorn is too much for us at the moment. Thank you for detailing all of these steps! I just started making homemade sourdough starter from Farmhouse on Boone's recipe and can't wait to make a loaf of bread with it once it's matured :D

[@Keemanchic]

In my experience, I think you could just use organic white flour. This recipe is very much the same as other recipes I have seen using organic white flour. As with all bread recipes, I think you just need to watch how much flour your add to make sure you don't make your loaf too dense.

[@debbieschermerhorn8959]

What starter do you buy from amazon?

[@c.gaisser7506]

Can I do just half the ingredients to make one loaf?

[@debbieschermerhorn8959]

Can you please tell me the size of you Dutch Oven and what brand it is?

[@atroy1983]

Do you ever put the loaf directly into the basket without a towel? Does it stick if you still use rice flour?

[@garthwunsch]

I used to use a towel, but even with flour I had sticking issues. Now i flour the banneton and no more sticking. Do not wash your banneton and it will require less flour as time goes on. I just give it a hard scour with a dry dish cloth before adding a tiny bit of fresh flour.

[@worthybookjourney3231]

I wanted to know a couple of things if that is not too much. What size are the baskets you are using for the bread to rise? How do you clean them? Is there more than one company that produces Einkorn that is good to use? Looking for a cheaper price. Have you tried making 100% whole wheat and had success?

[@LoriAlexander1980]

The baskets are about 8 inches in diameter. I use cotton cloths that I can throw in the machine. I never have to wash the baskets. I buy my Einkorn flour at Thrive Market but most health food stores will have it on sale at one time or another. I do make whole wheat. In fact, I made it yesterday for my husband. I have a video on that too!

[@worthybookjourney3231]

@@LoriAlexander1980 thank you.

[@beckygroff8698]

Wondering if I could put the dough in bread pans? Looks so delicious !

[@allisonpaige883]

Becky Groff was wondering the same thing!

[@LoriAlexander1980]

I don't know. I have never tried, but the brotforms (yes, I looked up the name!) to cook the bread in aren't that expensive. Here's one on Amazon: www.amazon.com/Round-Proofing-Basket-Banneton-Brotform/dp/B006WBMT0K/ref=asc_df_B006WBMT0K/?tag=hyprod-20&linkCode=df0&hvadid=216574000717&hvpos=1o1&hvnetw=g&hvrand=5964875680032361409&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9031288&hvtargid=aud-829758849484:pla-379904810090&psc=1

[@sandraoliver-poore7860]

@@LoriAlexander1980 the brotforms are NOT to cook the dough in, they are to shape the dough in and must never be put in the oven!

[@LoriAlexander1980]

@@sandraoliver-poore7860 Yes, I know. This is exactly what I do with them.

[@sandraoliver-poore7860]

@@LoriAlexander1980 I wasn't clear, let me try again, please. I know you know exactly what you meant, but you actually wrote "but the brotforms...to cook the bread in aren't that expensive." So I wanted to clarify your answer to Becky and Allson, not to you, as I have seen posts where people actually did put the brotforms in the oven. Peace and good baking!

[@anapier1000]

How do you store the bread after? Do you Slice it all?

[@LoriAlexander1980]

I slice it and store it in the freezer in ziploc bags. It can stay on the counter for a few days if your family eats it quickly.

[@siobhanmacm]

Why did you put a cloth in the proofing basket ? Isn’t the point to have the design on the bread ? Otherwise you could use any basket or bowl.

[@chriscabel8924]

I watched your video on your einkorn sourdough bread I am excited to try using the Ancient Grains to make bread and great grinding my own flour. But I just wanted to give you a suggestion on your Dutch oven what I normally do to get the stains out of my Dutch I fill the Dutch oven all the way up to the top with bleach and water and let it soak overnight that'll take away most of the stains if not all of them and restore your Dutch oven and afterwards just clean it like normal but thank you so much for the great video

[@wendyshine8548]

Thanks i will try that and then soak it in water for the same amount of time to get out the bleach (which kills the starter). Do you have any suggestions for the outside?

[@cheyanneerks7724]

how do you keep your starter going?

[@joefarmer7727]

Don't use alot of flour... And then adding about 80g ... If you use half of it it will be even better. I am working on reducing flour I the shape process myself. A little sticky dough is not a problem.

[@deborahk.6113]

Have enjoyed watching your video. My starter is so much drier than yours. Mine is more like peanut butter. My starter is on day 14 from day 1 when I started, so its a new STARTER.... Can I just add some water to thin it out a bit and NOT ADD ANY FLOUR and then once its watered down a bit. Then any advice is welcome. As to how much from then on to add for FLOUR WATER..... So appreciate anyone who wants to respond. Thank you.

[@LoriAlexander1980]

You can add more water, then when it's a good consistency, you add 1/4 cup water and 1/4 cup white flour to feed it.

[@Highwaystarrr8]

I've never seen starter that runny so you're probably ok.

[@user-nc4yp7pr9e]

Is you ur starter regular flour or Einkorn?

[@healingfromwithinhouston]

Do you have a typed up recipe of this?

[@dumwyteguy]

Legit thought you were covered in flour at the beginning but is just the pattern of your shirt lol

[@barbdyjak8814]

Not at all familiar with gram measurements. Does anyone know the measurements in ounces?

[@roylenesleegers7201]

My bread rose very little.I thought my starter was good. There were a lot of bubbles and my starter rose a bit. I am not sure what happened.

[@fathimazahra9133]

Hi, I tried this recipe today. I am based in turkey and don’t have the brand of flour you are using and don’t have access to all purpose einkorn so I used normal all purpose and added the einkorn (wholewheat). It’s still turning out very wet and hard to handle. I tried adding flour but it’s still just ends up sticky. What am I doing wrong? It happens when I use just the wholewheat einkorn alone also.

[@LoriAlexander1980]

Yeah, I don't think all wholewheat works out as well as the white. It's more dense. Try using mostly white flour next time.

[@sandraoliver-poore7860]

the website for Jovial has a recipe for whole wheat Einkorn with a video that shows how sticky it is, but it comes out just fine although they advise cutting down on the amount of flour when its Eincorn whole wheat. Good Luck, BTW I understand a lot of wheat grown in Turkey is actually Eincorn, if true how fortunate for you!

[@BlackBalloonGraz]

Sorry for being a wise guy, but shouldn't you feed the starter equal parts based on weight and not cups? Your starter is about 130 percent instead of 100 I guess.. It's too runny but works anyway. You did it right when making levain, weighing it out.

[@Atcraftcity]

Yes,. Ive read to make 100% you use same grams water and flour, not cup measurements. It still worked for her because einkorn likes the moisture for a more fluffy, less dense bread. It always should be sticky. Einkorn absorbs water slowly so give time for absorbtion, Get the book, you'll love it. I’ve got the book “Einkorn” and thats her (Carla, the author, who with her husband grow the most einkorn in the world. Jovial brand.)

[@garthwunsch]

@@Atcraftcity Trying to sort out your comment… The lady in the video is Lori Alexander, not Carla Bertolucci, the author of the book, ”Einkorn “. Am I missing something? But I’m buying the book. Seems very useful for me.

[@college271]

Can you sell a loaf?

[@college271]

I had my starter but it molded.

[@leotabaca5476]

Sorry I would have loved to hear how to do this. Your sound is way to low. I will check back at a later time and see if I can hear it thanks

[@garthwunsch]

They’re not silpats… they’re bannetons!

[@sirius_s2028]

Pedant

[@imanyasin4023]

The sound very low 👍❤️

[@dazza8551]

You got your top all dirty, you need an apron :)

[@jimreagan6510]

Sorry cant hear you