Step-by-Step Homemade Sourdough Bread With EINKORN Flour | Dutch Oven Artisan Bread
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- Опубликовано: 10 сен 2024
- Artisan Homemade Sourdough Bread made with Einkorn Flour shouldn’t be an intimidating thing. Here is a step-by-step process of how we bake delicious Dutch Oven artisan sourdough bread with ancient grains that the entire family loves.
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We are in no way experts, but we share the little we do know out of a decade of mishaps and mistakes.
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Use a shower cap over your bowl. Easy to reuse and pretty handy!
Great video, thank you so much for taking the time!!!! Great Momming for your child/children!!!! Continued blessings to you and yours!😊❤
We appreciate that!
Thank you so much! I love Einkorn flour. My husband found out he is allergic to wheat so I stopped baking it for awhile. But I just got my berries in and have been getting ready to start again. My husband has been eating store bought bread and doesn't really eat that much of it so I figured I would just start baking again. It's better than store bought. Anyway. Thank you again...great recipe and video.
Thank you! Definitely better than store bought bread.
You made a great video, where are the written directions? This has to be the easiest Einkorn recipe I've found. Thank you.
I am so happy it was useful to you! I used a really great book with loads of other Einkorn recipes. It's called Baking & Cooking with Einkorn by Heidi Ellis. Here is where you can get it.
amzn.to/3LHfeHY
Here is a quick run down of the measurements:
To feed the starter you use 48g Einkorn flour & 30g non-chlorinated water.
To make the loaf:
720g einkorn flour
15g salt
455-470 g warm filtered, non-chlorinated water (although I have found that 415g works well for my region)
220g sourdough starter
Happy Baking!
Courtney
Good morning, i wS wondering about the texture of the bread. Is it a more dense bread once it has cooled off ?@@cedarporchhomestead
So I’ve made this a few time and decided to blend another recipe along with yours yours is way easier then the other but the other has a twist to it out of the 455 g of liquid 155 is coconut milk the rest water also I added 2 tablespoons of honey it’s yummy thanks for the simplicity ❤️
Wonderful! It sounds like some great additions.
Thank you, thank you, thank you! I can’t tell you how much I appreciate you going step-by-step and measuring by weight. Einkorn is extremely difficult to work with and your video is going to save me a lot of frustration. 🙏🏼❤️
So glad that our video helped out! Thank you for letting us know and good luck with your einkorn.
I am so happy to find a fellow s txn making einkorn!!!! ❤God bless yall!
that's awesome! Thanks.
Looks beautiful and yummy!
Thank you for sharing! Baking my first Einkorn loaf tomorrow 🎉
That's great! Let us know how it turns out.
great video. That's a bunch of steps!!! Waiting for our Mockmill to arrive. Daughter in law and I are starting our whole grain bread baking adventure. I have some Einkorn coming. thanks again
Thanks, and yes there is quite a few steps involved, but we love it! Good luck on y'alls bread adventure!
Excellent explanation- thanks!
Glad it was helpful! Thank you for watching!
I have been making EINKORN sourdough and think you would bennifit to do 3 strech and flolds on the first40 min intervals starting 40 mins from mixing is complete also I like to use a instant themoter and take my bread at 204 to 212 degrees to tell when its done pefectly
Thank you for the input! I'll try that next time.
Thank you for your generosity to share this method that allows me to finally enjoy making Einkorn sourdough bread. Also, I want to highlight your professionalism and grace in answering the comment from Cachi-7878. I can only assume that such feedback originates from envy of someone that would have wanted to do as good a video as you succeeded to create; or, someone is having a terrible day, or someone has a PMS day; or, someone is appreciative, but do not know how to express their appreciation. In any case, Congratulations on this great video. It my book, it goes a long way. Merci!
Thank you so much! This made my day - I appreciate your comment. 😍
Great video and info!
Glad you enjoyed it!
Now that really looks good!
It was! 🤣
Could you increase the volume after posted? It was difficult to hear.
❤🎉thank you so much, I followed the recipe and it came out amazing!!! Thank you 😊
That’s great!! Thank you for letting us know!
Oh my that looks delicious! Thank you both❤
Our pleasure! And its great!!!
Terrific video ❤
We appreciate that, thanks!
Thank you!😊
Could I start making Eincorn bread with a starter that is not Eincorn. I was told if I start using Eincorn to feed my starter it would eventually sort itself out. Please advise, thank you!
Honestly, I don’t know. But I’m inclined to agree with the advice you got. If I had a starter that wasn’t einkorn and I wanted to switch I would start feeding it with einkorn and use it for my bread. What’s the worst that could happen? Even if you had to start over by making a new starter, it wouldn’t take that long. Mine was making consistent loaves a couple of weeks after starting the starter from scratch. I think everything in the kitchen is an experiment! 🤩
Will you please share where you purchased all of your large storage jars? Thank you.
They are one gallon jars that I found on Amazon. amzn.to/4dsK5nz
I made it; it’s yummy!
That’s awesome!! Glad you liked it!
Would've loved to see a closeup of the loaf once it was cut!
Oh my goodness you’re totally right. The best we have on that loaf was the thumbnail picture with it cut. I apologize we didn’t get a close up of the loaf. We will take note and make sure we share in the future. Thank you.
Sorry are you milling Einkorn wheat berries in a mill or using Jovial Einkorn All-Purpose? Thank you!
Hi there! I am using Einkorn All-Purpose. I did just get some berries so I will be trying that soon. My guess is that the liquid measurement will change a little. Let me know if you try it with milled berries!
Is is possible to let the dough proof on the counter for 6 hours and then bake it instead of putting it in the fridge for 12 and baking the next day?
Hi there! Proofing in the fridge just gives more flexibility in timing. I usually don't have the time to do the whole process it all in one day. The coolness of the fridge slows the proofing giving me a more consistent schedule when I am making bread. The steps don't take that long individually so I can plan making bread into my day schedule easier. To answer, your question, yes you can let it proof on the counter. The amount of time would depend on your climate, therefore, I cannot say for certain the amount of time. I'm in southern Texas so its like baking in hell here -- always hot and very high humidity. Test the dough with the poke test - the einkorn flour should work about the same as other flours. You don't want it to spring back fast or not at all -- you want it to spring back slowly once you poke it. When trying new recipes, I have found that I use the basic recipes that I find once and then start adjusting for my schedule and my climate. Then be sure you write down what you have changed -- I also write down the weather outside to know if the time of year/temperature will be a cause for a little tweaking next time. Have fun with it and happy baking!
@@cedarporchhomesteadthank you so much for your reply! I’m staying with my daughter in Colorado Springs (6000+ altitude and a dry climate!) Baking at altitude is completely new to both of us. I’m from hot humid Florida at sea level!)
I love your relaxed and gracious attitude about just trying and not being overly concerned about funky looking loaves!
I've always understood that you should feed your sourdough starter equal amounts of flour and water. You have a different method. Is there something different with Einkorn starter? I have been making Einkorn bread with equal flour and water for my starter. I always want to learn, so this is a real question, I'm not criticizing.
I appreciate questions and wanting to learn more! Yes, I've heard the same for standard flour sourdough. Einkorn absorbs less liquid than other flours, so it may need less water in some recipes. If equal amounts are working for you, then I would go with it! That's another part of finding what works right for your climate.
Did you use whole wheat or all purpose einkorn?
In this video I used all purpose einkorn.
Hi, not sure if you use whole wheat flour of all purpose or a combination of both. Here I can't get all purpose just whole wheat and wondered if it is possible to make this bread, thank you
Hi there! This recipe is specifically for flour made from the einkorn grain. It is a wheat, but it is a different variety and works quite differently than whole wheat or all purpose, those are made from an entirely different grain. You will need to find a recipe that works for whole wheat flour so you can get the best result. Best of luck! No matter what grain you use, sourdough is worth the work and time!
@@cedarporchhomestead sorry I thought I said Einkorn flour not any other ordinary. So I asked about einkorn all purpose and einkorn whole wheat flour if I can make the bread only with einkorn whole wheat because I can't get einkorn all purpose flour, thanks
Oh! I'm sorry, I misunderstood. I have only used the all-purpose. I would love to mill my own from einkorn berries, that would be the whole grain version! Since we are using weight instead of cups, you should be able to substitute the whole grain in the recipe exactly. I would start with the same recipe and method as in the video and in the book I mentioned. There will always be tweaks that will need to be made. For example, since making this video the seasons have changed and my house has become warmer, so I don't let it sit as long between the steps. After a couple of loafs, you will see what works best for your climate. Even if those first couple don't turn out how you expected they will still be delicious!! I had a really flat one in the beginning - we still ate and enjoyed it. Good luck! Let me know if you have any more questions!
@@cedarporchhomestead definitely I will let you know, thanks xx
Hi , thank you for this video, it’s such a hard grain to work with. Did you use all fresh milled flour ? Also can I use regular sourdough starter (all purpose) for my leaven .. then follow rhetorical recipe ?
Hi there! I agree with you that Einkorn takes some experimenting and time to get use to. I've also found that I have to alter my measurements slightly depending on our weather here in South Texas. Your climate makes a bid difference in how it turns out. For this video I did not use fresh milled. You absolutely could use it with the same measurements. I'm looking forward to trying that myself! Yes a regular starter will work just fine. Thank you for watching!
❤❤❤
What brand Einkorn flour is the best to buy and where doni buy it at a great price for larger amounts? Also, what is the difference between all purpose and whole wheat flour? Another question is which Einkorn flour is best used for breads and then cinnamon rolls, so sweet breads?
If you in the states, the brand that you can find the most is Jovial. The all purpose has 20% of the bran and germ removed after milling and will stay fresh longer. The whole wheat has 100% of the grain after milling. Either one will work in any of the baking. I think it has more to do with your tastes and how fast you will use the flour. I would keep the whole wheat in the fridge or freezer if your not going to use it quickly.
Do you have a recipe that uses whole grain?
I buy my einkorn grains in bulk, and grind them myself.I used to buy Jovial a lot, but got too expensive for me.
I do not have a recipe for the whole grain. I have some einkorn berries that I am going to grind and use with this same recipe. I am going to start with the same measurements and go from there. I will probably add a little more water since it will be fresh milled. However, it really does depend on the weather at the time that I make it. We have such fluctuations in humidity and temperatures here in the South. Its finding the correct measurements for your climate. Thank you for watching!
if you havr a kitchen micher… how much can you stir?
I have starter made with rye flour
Can I use it to make this einkorn bread?
From our understanding the flour that was used to make your starter doesn't have to be the same as the flour used to make your bread. Now we have not tried this so please if you try this method comment back and let us know how it turned out! Thanks.
It is cheaper to use a clear shower cap that's reusable
Great recipe!
Please advise about your gray t shirt!! Where can I get one?
Thank you!
We have an Etsy shop with some of our t-shirts and the link for our shop is in the description of the video...again we appreciate it.
Is that all purpose or whole einkorn flour?
It's an all purpose Einkorn Flour.
Do have written instructions? Thanks
I used a really great book with loads of other Einkorn recipes. It's called Baking & Cooking with Einkorn by Heidi Ellis. Here is where you can get it.
amzn.to/3LHfeHY
Here is a quick run down of the measurements:
To feed the starter you use 48g Einkorn flour & 30g non-chlorinated water.
To make the loaf:
720g einkorn flour
15g salt
455-470 g warm filtered, non-chlorinated water (although I have found that 415g works well for my region)
220g sourdough starter
Happy Baking!
Courtney
Honestly I think it’s kind of a myth that you have to feed it weekly when it’s in the fridge…I literally had my starter in the fridge for a year when I had my youngest, and when I pulled it out it was back to normal within 2 feedings. 🤷♀️
I lean that way too! I have skipped feeding for a couple of weeks and revived it as well. Thank you for your insight!
Thank you for such a thorough tutorial. I really want to try making sourdough bread. Where do you get your bread starter from and where do you get your einkorn flour from?
I'm so glad you found it helpful! I have never made sourdough with any other kind of flour. I went straight to using Einkorn. I get the Einkorn from Vitacost.com. (www.vitacost.com/jovial-100-organic-einkorn-all-purpose-flour-10-lbs)
As for the sourdough starter -- I made mine with the recipe in the book I mentioned (Heidi's Health Kitchen - Baking and Cooking with Einkorn - amzn.to/40ZPLyS). Since I was going to bake with Einkorn I wanted a starter that was made with Einkorn flour.
You can also buy a sourdough starter, if you want to make a white wheat, whole wheat or rye flour sourdough. CulturesforHealth.com has great products. Here is a sourdough starter kit. culturesforhealth.com/products/artisan-sourdough-beginners-kit?sca_ref=2705566.ZBEE8kuk95&
Making sourdough is generally the same no matter what flour you are working with. Its starter, flour, salt and water! Its just the ratios that change with the different kinds of flour. On their website you can also find a basic sourdough recipe. culturesforhealth.com/blogs/recipes/sourdough-recipe-basic-sourdough-bread
Hope this helps! Let me know if you have any other questions! Happy baking!
Cost💰 mucho dinero !
While baking homemade bread with einkorn flour does have a cost associated with it there are some pretty substantial health benefits from using ancient grains and the cost is much less than buying from a bakery.
I’ve watched other videos . This is great but , I think you over complicate it with all the weighing
I appreciate your take on it. I actually find weighing much less time consuming and complicated than getting out the measuring cups. Also, measuring via weight makes it more consistent.
Where is the recipe?
Here is a quick run down of the measurements:
To feed the starter you use 48g Einkorn flour & 30g non-chlorinated water.
To make the loaf:
720g einkorn flour
15g salt
455-470 g warm filtered, non-chlorinated water (although I have found that 415g works well for my region)
220g sourdough starter
Why cant you say cups , Tbls, etc also for us gals that don't have a scale?
I understand the frustration and I felt like this too until I started making sourdough. Measuring by weight is more accurate, when you measure by volume it's not as exact which dramatically alters the end product of what you trying to create.
@cedarporchhomestead Thank you.I prefer grams, as when using cups, bread never comes out good.Not everyone has the same flour.I buy my einkorn grains in bulk, and grind the flour myself on a very fine setting with my Komo mill.Not all mills grinds the same.You could end up with more or less flour than you should. A scale is less than 20$.
"boule" not "bowl"
@21:27 OMG!! You are so wasteful! Buy yourself a bowl with a lid for crying out loud! Jeez.
I agree with you. I would love to have the beeswax reusable wraps. Or a bowl with a lid. At this time, I’m using what I have. Everyone is at different stages in life - progress not perfection. However, I appreciate you taking the time out of your day to comment. Have a wonderful day!
Rude.
Are you kidding? You're bitching about 5g of plastic wrap? Get a life!