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From The Netherlands

If this video doesn't tell me WHEN to plant Einkorn, i might lose my mind. I've literally searched for years to figure out the answer to this and no one seems to think it's a relevant question to answer.

Excellent educational video! Very informative! Thank you very much

I was so skeptical as my muffins didn’t rise a lot after 45 min but omg are these not the best muffins I have ever made!!! Thanks so much ❤

Gorgeous!

Of course your kids loved meat and bread.

I can’t find the ‘show notes’.

It's 95% to 110% here in Tucson AZ so BBQ here I come. Oh Boy! Oh Boy! I do have a "little griddle" purchased on Amazon so I will use it to help stop direct heat from the burners then maybe a small pizza stone to disperse heat even further. Hope it works. Thanks for the great video. You get 10 stars plus an extra 40 bonus stars ⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐⭐

From Goodyear, AZ Really interested in adding inclusions. We have very warm weather here.

seriously underrated video and channel.

Great information!! Thank you for the podcast. I have a friend who is doing Einkorn sourdough and I do regular sourdough but have Einkorn grains. I have been using it in cookies and pastries that don't need a rise. Great flavor and you do feel different eating it.

These are such great videos. Thank you OP.

Can’t get to the recipe can you send it or post it?

I cant get the recipe. Can you please

Hi Heather. I enjoyed your podcast. Quick question though. When exactly do you do the poke test? Is it after bulk fermentation before pre shaping ? Or after cold retard when dough is in proofing basket? Does poke test work on cold proofed dough?

Fantastic video

I just did Kalamata olives and cubed Parmesan. So good

Thank you for this video. This was the most helpful video about inclusions I have found. Only been doing sourdough for about two months so this helped me a lot.

Hey Heather! Great comments! But it would be nice to have accurate measurements. Especially for a beginner. Your overnight sponge measurements make nothing even close to what you get in the video. Not at all. It’s closer to pancake batter. Thanks for causing me more even more frustration and disappointment while I’m trying to learn how to make sourdough. Your comments are total BS you aren’t good looking enough to get away with this fraud of a recipe. Your comments are AI generated to cover up for your stupidly cutting the dry ingredients in half and leaving the wet ingredients unchanged… you air headed cow!

I'm a flour miller by trade and stone ground is a trick. I know the people who make Bobs Red mill whole wheat and it's made on the same equipment all other whole wheat flour is made. The difference between stone ground and not stone ground is it has to pass over a stone. Most times those stones aren't even touching and do nothing to the process. You don't really want stone ground flour because it adds food safety issues, think little stones in your flour, and doesn't do as good a job for baking quality because it won't break up the bran well which can cause issues with your rise in the bake. Also Denver is the headquarters of ardent Mills one of the biggest flour milling companies in the world full of technical experts and really nice guys.

Your links want load?

Watching from Scotland. Lived in Minnesota for a while

The website is not longer active?😊

Appreciate mentioning the book. I have been using einkorn for years now but needed some guidance

Excellent information! So you don’t need to wash your banneton liners each time?

How do you keep it from getting gummy inside?

You are the only person I've seen explain how to use the oreo looking one. I did not buy that one because I did not know where/ how the blade is stored.

Hello, I started listening to your podcast on Amazon prime. But then when I tried again I can’t seem to open it. But luckily I found it on RUclips. I just wish I can listen to it in a podcast form. Love it!!!

I really enjoy einkorn. I have the book, and so far my favorite recipe is the Tomato and Rosemary Whole Grain Focaccia Rounds. A very memorable bread! I prefer to mill my grain, and think it’s cheaper than buying the flour.

Hi Heather. My daughter is now in Golden too! I live in sunny Florida. :) I found your high altitude sourdough recipe about 3 years ago when I moved my daughter (her name is Heather, also) to Colorado. I use your high altitude recipe in Florida still to this day and absolutely LOVE this recipe. I get perfect results every time! Thank you so much!

Did you add any sugar to the dough?

Looks leavenly!

Thank you for this! I am a new to sour dough my family loves inclusions but my shaping skills are a bit rough..seeing how you only put them on 2/3 of the dough really helps.. I have made loaves with the freeze dried fruit and added both chocolate chips and peanut butter chips. Both very yummy!

Wow fantastic video thanks! I've been avoiding sourdough because my oven only heats to 400° and I thought you had to have a hotter oven to bake the kind of beautiful bread you are making.... Do you have special "low temp" recipes you are using? Thanks! ❤️ John Robert Low mountains (4509 feet) Veracruz

THANKS for this. When you first started - was your dough already bulk fermented? Of did you start with dough right after mixing? Thanks again - i just subscribed!

I don't even know how to make bread but I'm obsessed with those decoratives breads, hehe. Thanks for the video

When do you discard?

When do you discard?

Yes Indeed! Thank you so much for this tutorial. I’ve been researching bread baked on a grill and yours is the most informative and the most helpful. You make it easy. 😊👍

What are the advantages of adding the filling during the first stretch and fold rather than doing it at the end of bulk fermentation? I follow Tartine bread book and they add the inclusions and hour after mixing the dough , then proceed with all the folds . Wondering what’s the difference? Thank you so much in advance ❤

Some channels do this but then put them in a hot oven for 5-6 more minutes but they made thicker muffins and I like them the thickness you made them. I'll tell you what, your husband is one fortunate man to have you as a partner.

Mine is not fermenting the way yours does. I’m not sure what I did wrong?

It’s indeed so inspiring to so many of us to know all this info about einkorn but most especially about this one lady Carla who went out of her comfort zone to get this rolling from being a forgotten grain! What a pioneer and what great work for a woman to get behind! Surely I’ll be thinking of her each time I bake with this flour or even order from Canada where the foods available on the shelves are more poison than food, just dressed in beautiful colours and labels. So after all the eye opening things that happened about our health in these past 2-3 years, this is something many like me will be looking into as a very healthy and happy grain choice. Thank you! And thanks to Carla. May her soul rest in eternal peace. 🙏🏼❣️

I live in West Australia. Where online can I purchase Einkorn flour. I have tried to order from Jovial site with no success. Thanks from SWAustralia ☘️👍

Can you make baked treats with einkorn sourdough?

How Awesome❤ I was shocked to see that the rye starter didn’t come in first🙃 I was betting on it😊surprise surprise surprise, remember Gomer Pyle😂😂 your probably to young. You do an Awesome job teaching, thank you for sharing your knowledge with us, much appreciated. I’m watching a ton of videos on starting a s/d starter so yours come up and here I am. Going to subscribe because of this video and will look into your others. Happy New Year to You And Your Loved Ones❤🎉🎉🎉🎉🎉🎉🎉🎉

warm luke or cool water?

Can’t find your sourdough recipe on web site

Where is this cookbook?

Where is your web site I would Lov your recipe cannot open it or find your recipe ingredients