I had almost given up, thinking my doughs were wrong or ruined because they were so sticky. Now I understand the nature of Einkorn and how to work with it, thanks to you! I have just pulled out a beautiful loaf that has renewed my faith and excitement for sourdough!! I have several autoimmunes and haven't been able to enjoy bread until someone tipped me off about Einkorn, and now you're rocking my world with this recipe and tutorial. Seriously, thank you for your thorough explanations and demonstrations. I can't wait to enjoy a slice in a few hours. :)
THANKS FOR THE TUTORIAL ON MAKING SOURDOUGH BREAD WITH EINKORN. THIS FLOUR GOES BACK IN TIME QUITE A WAYS AND IS PROBABLY THE HEALTHIEST FLOUR ON THE PLANET. HEARD THOSE WITH GLUTEN TOLERANCES CAN ENJOY THIS TOO BECAUSE IT HASN'T BEEN BRED (NO PUN INTENDED) WITH OTHER GRASSES AND THE LIKE. WHOLE FOODS USED TO CARRY THE JOVIAL BRAND IN 2 LB. BAGS, HOPEFULLY STILL DO. LOOKS LIKE A WINNER AND THANKS AMY.
Made this today and it’s absolutely delicious! I sprayed water on my counter and on my hands because I didn’t want to use additional flour and it worked so well! I didn’t use enough flour in my proofing basket so it stuck a little but luckily I was able to get it out without ruining it. Thank you for the recipe!
This is one of the most helpful videos I’ve watched. I didn’t realize einkorn bread needs more starter. My dough is bulk fermenting and I’m doubtful it will work out b/c my starter is only 12 days old, I used a regular flour recipe and I milled and sifted the einkorn. Update: It worked! Nice bubbles and the taste is amazing. Thank you!!
Thank you. Making this right now. I work with rye mostly, so I like a tight crumb. I made sourdough einkorn naan the other day and the flavor blew me away.
This tutorial is super helpful. I’ve made several loaves of einkorn sourdough but my dough was very sloppy compared to yours. Although it was still delicious, I’m looking forward to trying your method to see if it makes a difference. Thank you! If you have other recipes using einkorn, they would be most welcome. I have a gluten intolerance and einkorn is the only wheat I can eat. Thank you so much!!
You have taught me something today! I have never heard of Einkorn. I have a couple of friends I make sourdough bread for because of gluten reactions. I will give this one a try and see if they like it. BTW, lost my starter over Christmas break but I had the dried back-up in the jar in the freezer. Thanks again for that video. God Bless and stay safe.
That's very interesting. Thanks for taking us through all of the steps, Amy. I will be sure to search for the einkorn flour when I'm shopping. Do you notice if your lovely Staub pot has had any discolouration due to being in such a hot oven? I have a couple of those, and a Le Creuset pot, but I would consider buying a black cast iron casserole if the high heat damages the enamel on the others. Many thanks.
Excellent video. I always seem to have difficulty getting good "height" when baking an Einkorn loaf. your recipe uses slightly more flour and the height is fantastic. can't wait to try!
I tried a different sourdough recipe and it didn't turn out well at all. This is a great video and I am making it now. I only use einkorn flour because of gluten sensitivities and I can tolerate this. I am excited to see how it turns out.
I'll be giving this a try. I had been mixing this flour with unbleached all purpose flour, trying to save money 🤑 but my tests were very short 30 minute rests and the recipe used was different. I'll just go all in next time. If I'm going to buy einkorn lots I may need to get myself a small flour mill and bulk einkorn to mill. Ty for your helpful video.
Dear Amy, thank you for so many great recipes from sourdough discards. I especially love all the muffin ones. May I request for a carrot cake or carrot cake muffin from discard please? Many Thanks.
Yours is the best tutorial on Einkorn bread thank you invaluable video def Left no stones unturned and turned out the most beautiful result with a great rise i just hope it doesn't taste too sour or too tangy as my 1st attempt
I loved this bread tutorial, the folding was superb, the result stunning! I do not know this flour here in SA. Would you say the stickiness level is equivalent to 100% rye? It looked similar when you were handling it.
Hello! Can you explain why such a low hydration? Is it to help give the loaf form? Thanks so much for your videos! Your recipes are great (especially your English muffins)!!
I am new making sour dough.. love your site.. my question is .. if your using all your starter.. do you have to start all over and make another sour dough starter or did you keep some to keep it going?
Thank you for this great tutorial! I have been wanting to bake an Einkorn sourdough loaf but was put off by how sticky the dough is. Watching your technique really helps! I will try this right away. By the way, have you been experimenting with the Einkorn whole wheat flour? I would be interested in a future tutorial on that flour as well!
Baking this now, but, when doing the last shape, I turned the inside right out the top while turning! What am I doing wrong? Ended up reshaping with very minimal turning, put in refrigerator overnight, we'll see.
If you want a higher spring, you could try refrigerating the dough in the bannaton for at least 4 hours up to overnight, increase your baking temp to 500F, a and add 2 ice cubes during baking.
That looks amazing!! I'm new at sour dough, I've not had good luck at all with any kind of flour. My bread comes out very dense. What am I doing wrong?
Lady awesome video I am a subscriber I liked all your videos but how do you make the starter I mean you're explaining to it like some people know how to make the
Hi Amy, I like the clear clam way you use to explain the process of making this bread. It would be good if you can add lik to everything you are using to make easy to everyone watching to find the right things to use. Thanks a bunch! Blessings
can I use quick rise packaged yeast instead of starter? if so how much would I use? just ordered the einkorn flour, I have used the no knead recipe with regular bread flour, I am looking forward to seeing how it taste.....
Theoretically but then it would not be a sourdough, and it would also be slow. Kneading with einkorn is something that should not be done electrically, or for more than a minute or two.
Your bread looks great! Why do I keep reading that Einkorn flour must not rise more than 40 minutes? Clearly yours turned out great and you did a traditional bread rise.
Why preheat the oven and Dutch oven that long? Seems like a waste of electricity! I saw a video where the baker made 2 loaves from one dough, one in a preheated oven/Dutch oven (maybe 20 min) and the other baked in a totally cold oven that was brought to temperature with the dough in the Dutch oven from the start (and baked about 5 min longer). You guessed it, the results were nearly impossible to differentiate!
Elaine from Foodbod sourdough doesn’t even preheat the oven and her bread looks fantastic. I am new to sourdough baking and haven’t tried the cold oven but I have not preheated my baking vessels and had great results.
I have learned we don’t need a Dutch Oven at all if we Have a Ninja Foodie I do it proofs the dough and bakes it in its lovely Round Pan and we have a wonderful way to bake this bread. Yea!!!
I think that has something to do with hydration? I'm not sure either, just trying to find a recipe that works for me, this technique is less tasking than the jovial way.
Einkorn is a challenge, I'm not sure about the hydration thing either? Did you leave the lid on the whole time in baking? Some take it off? She makes sense with einkorn being a wet dough! Doing my first bake today using this recipe.
Any suggestions for the dough sticking to the banneton? I have tried to season it several times. Extra flour. But it always sticks and ripped the top of my bread off, causing the whole loaf to ooze off my parchment 😢
My dough turned out way more sticky than yours. What could I have done wrong? I used a food scale to weigh out my ingredients as well. I couldn't even pick it up off my counter like you were able to after doing the folds. Please help!!! lol
Hi Pamela, that will sometimes happens. It has for me. I learned after some trial and error that there are a few factors. Depending on the ambient humidity in your home and outside, that does effect it, in that case I have learned to add less water when following the 1st step in the morning, you can always add more. Or add more flour to get her consistency. What could have also happened is that scales do differ her scale may differ from yours. It’s a bit of tweaking and patience, when I got mine to finally look like hers, I made my notes and adjusted. Time of year also makes a difference. But over all it is well worth it. I wish you success!
It has a completely different gluten structure which does not tend to trigger gluten sensitivities. Early evidence suggests it does not trigger coeliac disease either, but I would not want to try it yet.
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
I had almost given up, thinking my doughs were wrong or ruined because they were so sticky. Now I understand the nature of Einkorn and how to work with it, thanks to you! I have just pulled out a beautiful loaf that has renewed my faith and excitement for sourdough!! I have several autoimmunes and haven't been able to enjoy bread until someone tipped me off about Einkorn, and now you're rocking my world with this recipe and tutorial. Seriously, thank you for your thorough explanations and demonstrations. I can't wait to enjoy a slice in a few hours. :)
Any ideas for me, on my last shape while turning, the middle of dough comes out through the top!
THANKS FOR THE TUTORIAL ON MAKING SOURDOUGH BREAD WITH EINKORN. THIS FLOUR GOES BACK IN TIME QUITE A WAYS AND IS PROBABLY THE HEALTHIEST FLOUR ON THE PLANET. HEARD THOSE WITH GLUTEN TOLERANCES CAN ENJOY THIS TOO BECAUSE IT HASN'T BEEN BRED (NO PUN INTENDED) WITH OTHER GRASSES AND THE LIKE. WHOLE FOODS USED TO CARRY THE JOVIAL BRAND IN 2 LB. BAGS, HOPEFULLY STILL DO. LOOKS LIKE A WINNER AND THANKS AMY.
Made this today and it’s absolutely delicious! I sprayed water on my counter and on my hands because I didn’t want to use additional flour and it worked so well! I didn’t use enough flour in my proofing basket so it stuck a little but luckily I was able to get it out without ruining it.
Thank you for the recipe!
This is one of the most helpful videos I’ve watched. I didn’t realize einkorn bread needs more starter. My dough is bulk fermenting and I’m doubtful it will work out b/c my starter is only 12 days old, I used a regular flour recipe and I milled and sifted the einkorn.
Update: It worked! Nice bubbles and the taste is amazing. Thank you!!
Thank you. Making this right now. I work with rye mostly, so I like a tight crumb. I made sourdough einkorn naan the other day and the flavor blew me away.
Just made my first batch today.
Very sticky!
Tastes amazing with some honey and cinnamon
Where did you buy such a gorgeous apron, please?
This is one of the best videos about Einkhorn bread. Thank you!
Made this today and served with split pea soup . Everyone said it was an awesome bread! Thank you 😀
Ahh, this was such a calming video to watch. Now I feel confident to make a sourdough with my Einkorn flour, thank you!
Best einkorn tutorial I've found, thank you! 😊
Wow, what a beautiful little loaf or boule of bread. Absolutely gorgeous 😊 great video too. Thank you😊
This tutorial is super helpful. I’ve made several loaves of einkorn sourdough but my dough was very sloppy compared to yours. Although it was still delicious, I’m looking forward to trying your method to see if it makes a difference. Thank you! If you have other recipes using einkorn, they would be most welcome. I have a gluten intolerance and einkorn is the only wheat I can eat. Thank you so much!!
Just baking my first Einkorn loaf today. Thanks for your instructions.🎉
You have taught me something today! I have never heard of Einkorn. I have a couple of friends I make sourdough bread for because of gluten reactions. I will give this one a try and see if they like it. BTW, lost my starter over Christmas break but I had the dried back-up in the jar in the freezer. Thanks again for that video. God Bless and stay safe.
This is the best tutorial I've seen. Thank you so much!
Thank you so much for this! I had no idea I had to make quantity concessions with the einkorn flour. This was super helpful!!
Love your hair!! I have a big bag of einkorn and an active starter I'm going to try this out! Thanks Amy!
Beautiful bread! That loaf is a work of art!
That's very interesting. Thanks for taking us through all of the steps, Amy. I will be sure to search for the einkorn flour when I'm shopping. Do you notice if your lovely Staub pot has had any discolouration due to being in such a hot oven? I have a couple of those, and a Le Creuset pot, but I would consider buying a black cast iron casserole if the high heat damages the enamel on the others. Many thanks.
Beautiful bread! Stunning! Bravo!
Such a helpful tutorial! Thank you so much.
Lord, girl you make it look sooo dang easy😊 good for you. Its beautiful ❤
That looks really good. I need to see if I can find some Einkorn flour. I would love to experiment with it.
Excellent video. I always seem to have difficulty getting good "height" when baking an Einkorn loaf. your recipe uses slightly more flour and the height is fantastic. can't wait to try!
What a great tutorial! Can’t wait to try your recipe…. Thankyou so much!
I tried a different sourdough recipe and it didn't turn out well at all. This is a great video and I am making it now. I only use einkorn flour because of gluten sensitivities and I can tolerate this. I am excited to see how it turns out.
I'll be giving this a try. I had been mixing this flour with unbleached all purpose flour, trying to save money 🤑 but my tests were very short 30 minute rests and the recipe used was different. I'll just go all in next time. If I'm going to buy einkorn lots I may need to get myself a small flour mill and bulk einkorn to mill. Ty for your helpful video.
Great tutorial! I’ve been making with Jovial tutorial, will follow yours too! Thank you!
This is pretty much the Jovial tutorial, she just uses different measurements.
Awesome video! Excited to make my own!! ❤️ Thank you!
Great tutorial!
Thank you for the tips related to the differences such as less water used and it’s normal to be harder to handle. Great vid!
I’m really eager to try this recipe! Also I love this new hairdo on you, very cute!!
Dear Amy, thank you for so many great recipes from sourdough discards. I especially love all the muffin ones. May I request for a carrot cake or carrot cake muffin from discard please? Many Thanks.
That’s looks so delicious! I was going to ask how long will it last, but you answered that very well. Great video
Yours is the best tutorial on Einkorn bread thank you invaluable video def Left no stones unturned and turned out the most beautiful result with a great rise i just hope it doesn't taste too sour or too tangy as my 1st attempt
Everything looks very good thanks
Hello there it looks beautiful now I must find some Einkorn flour. Must taste delicious 😋 thanks so much.
Thank you!!!
This is what I'm planning to make tomorrow. I started my dough starter today too.
Very well done! Inspired me to try it again!
Great video - thank you! The loaf has incredible oven spring.
Wowwww thank you!!
Baking right now can’t wait to see if it looks like your bread!!
Thank you so much for this video. I just made your recipe and it turned out fantastic!
I loved this bread tutorial, the folding was superb, the result stunning! I do not know this flour here in SA. Would you say the stickiness level is equivalent to 100% rye? It looked similar when you were handling it.
gorgeously baked!
Beautiful ❤ Thank you
That bread looks so good! Makes me hungry. Love your hair.
Looks tasty I’d like to try it for sure
I’ve been waiting for this!! So excited.💛
Excellent
Great job, thanks
Thank you!
Hello! Can you explain why such a low hydration? Is it to help give the loaf form? Thanks so much for your videos! Your recipes are great (especially your English muffins)!!
Ok . Perfect 👍👍🙏🙏👏👏💚
amazing
Thanjs fir this video!
I like your bench scraper. Can you share where you got it?
Thank you.
I am new making sour dough.. love your site.. my question is .. if your using all your starter.. do you have to start all over and make another sour dough starter or did you keep some to keep it going?
Keep a little and refresh.
Just found your video. I have my bread rising now. Could this be made using a cold start oven & Dutch oven? Your bread looks lovely, hope mine dose. 😊
Thank you for this great tutorial! I have been wanting to bake an Einkorn sourdough loaf but was put off by how sticky the dough is. Watching your technique really helps! I will try this right away. By the way, have you been experimenting with the Einkorn whole wheat flour? I would be interested in a future tutorial on that flour as well!
Great video, was wondering what temp is your kitchen?
Ive made the Jovial recipe about 5 times, uff, einkorn is a challenge, going to try this recipe and steps.
Baking this now, but, when doing the last shape, I turned the inside right out the top while turning! What am I doing wrong? Ended up reshaping with very minimal turning, put in refrigerator overnight, we'll see.
Thank you for the recipe. Can I use whole wheat Einkorn instead?
I was wondering the same thing. I like to grind my einkorn fresh. Would it still work with freshly milled Einkorn flour? Great tutorial by the way!
Anyone try this yet? I’m wondering the same about freshly milled.
If you want a higher spring, you could try refrigerating the dough in the bannaton for at least 4 hours up to overnight, increase your baking temp to 500F, a and add 2 ice cubes during baking.
Can this recipe go into a cold oven & cold Dutch oven? I’d rather not preheat my oven for an hour. The bread looks delicious & so pretty.
That looks amazing!! I'm new at sour dough, I've not had good luck at all with any kind of flour. My bread comes out very dense. What am I doing wrong?
I am just making my 1st loaf...I've read this has to do with proofing time. Too much or too little...
Lady awesome video I am a subscriber I liked all your videos but how do you make the starter I mean you're explaining to it like some people know how to make the
Hi Amy, I like the clear clam way you use to explain the process of making this bread. It would be good if you can add lik to everything you are using to make easy to everyone watching to find the right things to use. Thanks a bunch! Blessings
Going to try this soon, but what size banneton works best for this volume of dough? Thanks
What size dutch oven are you using? And I notice you didn't warm the water dissolving the starter - is that right?
Hi! If I want to do a longer fermentation to eliminate more gluten, would I do that before the final shaping or after?
Anyone know if it's okay to use rice flour only on the working surface and for flouring the Banneton??
How do you make Einkorn starter?
I followed the einkorn sourdough starter directions, took me about a month to get good activity, but it was winter, so colder in the house.
@@judypeterson9952 I didn't like the taste at all. Not sure what I did wrong.
Can I make a starter with einkorn?
Have you experimented with diastolic malt powder with the einkorn?
can I use quick rise packaged yeast instead of starter? if so how much would I use? just ordered the einkorn flour, I have used the no knead recipe with regular bread flour, I am looking forward to seeing how it taste.....
Theoretically but then it would not be a sourdough, and it would also be slow. Kneading with einkorn is something that should not be done electrically, or for more than a minute or two.
Your bread looks great! Why do I keep reading that Einkorn flour must not rise more than 40 minutes? Clearly yours turned out great and you did a traditional bread rise.
What brand banneton is this one? For those that have bannetons which is your favorite?
Is it OK to use my regular BF starter to make this recipe?
Why preheat the oven and Dutch oven that long? Seems like a waste of electricity! I saw a video where the baker made 2 loaves from one dough, one in a preheated oven/Dutch oven (maybe 20 min) and the other baked in a totally cold oven that was brought to temperature with the dough in the Dutch oven from the start (and baked about 5 min longer). You guessed it, the results were nearly impossible to differentiate!
Elaine from Foodbod sourdough doesn’t even preheat the oven and her bread looks fantastic. I am new to sourdough baking and haven’t tried the cold oven but I have not preheated my baking vessels and had great results.
I have learned we don’t need a Dutch Oven at all if we Have a Ninja Foodie I do it proofs the dough and bakes it in its lovely Round Pan and we have a wonderful way to bake this bread. Yea!!!
how do you decide the amt of flour - carla uses 600g, not sure I get that part
I think that has something to do with hydration? I'm not sure either, just trying to find a recipe that works for me, this technique is less tasking than the jovial way.
What size is the offset spatula that you used?
What is the benefit of using this type of flour versus bread flour?
Also can it be proofed in fridge overnight
littlespoonfarm.com/einkorn-sourdough-bread-recipe/
Wanting to know this too?
I wonder why after it cools.. Bakers don't cut it and take a bite. :-O
would it hurt to oil the bow?
There is a bakery who raises this dough 48 hours then bakes it. I wonder why?? Any 💡 ideas anyone?
I just tried this recipe and my loaf turned out very gummy and very tangy. what caused the gummy texture? how can i correct the proofing or hydration?
Einkorn is a challenge, I'm not sure about the hydration thing either? Did you leave the lid on the whole time in baking? Some take it off? She makes sense with einkorn being a wet dough! Doing my first bake today using this recipe.
Do you think I could shape this into baguettes?
Since this was so many months ago, it may be too late but how would I incorporate fresh milled einkorn berries?
littlespoonfarm.com/einkorn-sourdough-bread-recipe/
For this recipe could you use 140 grams of Einkorn whole wheat and 400 grams of all purpose Einkorn flour?
Do you think I can use a rye start er? Instead of a einkorn starter?
apparently yes, just feed it with einkorn before you do this recipe
Any suggestions for the dough sticking to the banneton? I have tried to season it several times. Extra flour. But it always sticks and ripped the top of my bread off, causing the whole loaf to ooze off my parchment 😢
I use rice flour and that works well.
I haven’t had luck either, so I just place a tea towel in the banneton. Never sticks to that
Is your oven gas? Why does it go in a cold oven for an hour?
Would the outcome of the bread be the same if i used fresh milled einkorn flour instead of using all purpose einkorn?
Why is your bread yellowish color? Thks
Because Einkorn Flour is not white.
My dough turned out way more sticky than yours. What could I have done wrong? I used a food scale to weigh out my ingredients as well. I couldn't even pick it up off my counter like you were able to after doing the folds. Please help!!! lol
Hi Pamela, that will sometimes happens. It has for me. I learned after some trial and error that there are a few factors. Depending on the ambient humidity in your home and outside, that does effect it, in that case I have learned to add less water when following the 1st step in the morning, you can always add more. Or add more flour to get her consistency. What could have also happened is that scales do differ her scale may differ from yours. It’s a bit of tweaking and patience, when I got mine to finally look like hers, I made my notes and adjusted. Time of year also makes a difference. But over all it is well worth it. I wish you success!
Why don’t you put a tea towel in your Benneton?
Is Einkorn Wheat Gluten-Free?
no, but it's low gluten and with the sourdough process it's even more digestible so that most wheat intolerant people have no problem with it
@@OceanFrontVilla3 thank you
It has a completely different gluten structure which does not tend to trigger gluten sensitivities. Early evidence suggests it does not trigger coeliac disease either, but I would not want to try it yet.
Question: if I use just active yeast could I use an eight-hour overnight method...what do you think?