Wow! Just found your video. Now that I am retired I am wanting to get into Sourdough / Einkorn Flour baking at home and, being a long time technical writer who developed my own accredited course materials in the automotive fields, I must say you are most definitely the best at teaching this technique of developing your own starter that is on youtube. Clear, concise, easy to follow and results based. I can't thank you enough for wanting to share your experience with the world. I am so looking forward to mastering this and beginning my Einkorn Journey.
I am 63 years old and look like I’m eight months pregnant! My problem is, I love, and I mean love, bread! The inflammation that it causes in my body wreaks havoc on my daily life. I find your channel and I’m excited to move forward and reclaim my life back, but still enjoy the bread that I love thank you so much for all of your efforts and energy.🙏
🙏 Marie. I have gone through some health issues so good nutrition and keeping inflammation down is key to my health. I am just starting a series that deals more specifically on recipes that work for particular nutritional needs. And for me those recipes have to be yummy comfort foods❣
Thank you for your very educational videos. You may want to check your b12, ferritin and total iron. Anemia causes air hunger. It might be why you are breathing heavy. I had this in my kitchen videos too and wondered why I was breathing heavy. It’s worth a check. 😊
Great catch, I actually am now taking those supplements and breathing much better. But if you watched my bread video, I was getting over a bad cold and my lungs where still blocked up so that was a whole other thing.
Made the starter - working on it from last week, and made two loaves in total today. Albeit, it’s late in the night now when I’ve taken the loaves out of the oven. Thank you for your instructions, it’s a time consuming process but worth the results.
Yes it does take time but it is worth it. FYI I've put my starter in the fridge for days at time that none of us could do it, like lately when we all got covid again. It stays strong and sweet after a couple of feeding sessions.
I would love to see how to use this and einkorn flour to make pannetone! We can't eat it with our gluten sensitivities so I'm eager to try for this holiday season .
I have tried it twice with success in the taste but still to cake like consistency, so have not found the right recipe yet. Plan to start working on it again soon and hope to do a video, stay tuned!
What a wonderful video! I have read many times how to create a pasta madre but your video was so thorough and clear about the whole process. I have been wanting to make pannetone for the holidays and after watching your video, I feel confident that I can do it now. Thank you!
That is wonderful Dana. Pannetone with Einkorn is a bit cakier than the original but still good. Of course you can do the whole process that I did with modern wheat flour just using different water content and have a regular wheat pasta madre as well. Happy baking.
Hello, thank you for your patience and very good instructions. Just discovered Einkorn flour and need some recipes to start, that’s when I found you, a blessing!! Thank you and look forward to seeing your recipes 😊
This will be day 6 for my einkorn sourdough starter, it didn't spread out like the other days, so I will refresh in hopes it will spread out and bubble, having the faith!
You are a very good teacher. Thank you for such an informative video. I have learned a lot from your clear explanation and technique. Thank you, thank you, thank you.
How many days does it take to see bubbles in the mixture of grated apples and spring water? It has been 48 hours and there are no bubbles yet. Thank you for your kind advice.
@@francinepoirier3645 Hello Francine. If you have not seen bubbles at 48 hours it means that the apples did not have bacteria and yeasts on them. It has happened to me, even though I got the apples at a farmers market and was told by the farmer that they had not been cleaned or sprayed. Those apples never created bubbles. I suggest you find new apples from a different source and start over. Sorry about my delay in answering, Thanksgiving was a bit crazy.
Much appreciate your kind follow-up. I went a different route when I realized that i was not going to get any bubbles. I fed the apple juice, from that apple, with a mix of einkorn and a bit of rye. (I milled my own berries.) I will slowly bing it to 100% einkorn. (I used 25ml apple juice, 40 g einkorn flour and 10g rye.). I will continue to use that apple juice and start a new one when I run out of that apple juice. The starter has more than double. I will however leave it in the fridge for a week to acquire more taste.
@@foodlady-dominiquedebroux4426 Yes, I have grated the apples yesterday and sealed with the water in a warm place. I am really hoping to get good results as my husband has really bad gluten intolerance. Thanks once again, I will keep you updated.
How many days does it take to make bubbles in the grated apple & spring water mixture? I started mine 48 hours ago and there are no bubbles yet. Thank you for your kind advice.
I am trying to make croissants with pasta madre today. It has risen 2.5x after 12 hours tonite. But i am afraid it would take too long for the croissant to rise. Fingers crossed
@@foodlady-dominiquedebroux4426 it turned out as a disaster haha.. i should have reduced the sugar as the pasta madre was already sweet. Took too long to proof and the I cant handle the dough as it was too soft. I am back to using instant yeast
You can actually keep it in a jar in the fridge, not any of the hard crust bits, just the softer part. And then use it to make cake, see my Sourdough Chocolate cake video. It will keep in the fridge for months, I just keep adding the leftover each time I refresh. Sometime the top gets a little grey, that means the bacteria has all died, so I remove that part. i will be adding another Sourdough cake recipe soon.
Wow! Just found your video. Now that I am retired I am wanting to get into Sourdough / Einkorn Flour baking at home and, being a long time technical writer who developed my own accredited course materials in the automotive fields, I must say you are most definitely the best at teaching this technique of developing your own starter that is on youtube. Clear, concise, easy to follow and results based. I can't thank you enough for wanting to share your experience with the world. I am so looking forward to mastering this and beginning my Einkorn Journey.
Thank you❣ Please keep in touch on your baking journey, I always want to learn more and one of the ways I learn is through other peoples experiences.
I am 63 years old and look like I’m eight months pregnant! My problem is, I love, and I mean love, bread! The inflammation that it causes in my body wreaks havoc on my daily life. I find your channel and I’m excited to move forward and reclaim my life back, but still enjoy the bread that I love thank you so much for all of your efforts and energy.🙏
🙏 Marie. I have gone through some health issues so good nutrition and keeping inflammation down is key to my health. I am just starting a series that deals more specifically on recipes that work for particular nutritional needs. And for me those recipes have to be yummy comfort foods❣
Wish you well with the process.
Wow! I've never seen anything quite like this!
🙏More common in certain parts of Italy. Try it, it makes such a difference in all breads and especially Einkorn breads.
Thank you for your very educational videos. You may want to check your b12, ferritin and total iron. Anemia causes air hunger. It might be why you are breathing heavy. I had this in my kitchen videos too and wondered why I was breathing heavy. It’s worth a check. 😊
Great catch, I actually am now taking those supplements and breathing much better. But if you watched my bread video, I was getting over a bad cold and my lungs where still blocked up so that was a whole other thing.
Made the starter - working on it from last week, and made two loaves in total today. Albeit, it’s late in the night now when I’ve taken the loaves out of the oven. Thank you for your instructions, it’s a time consuming process but worth the results.
Yes it does take time but it is worth it. FYI I've put my starter in the fridge for days at time that none of us could do it, like lately when we all got covid again. It stays strong and sweet after a couple of feeding sessions.
I would love to see how to use this and einkorn flour to make pannetone! We can't eat it with our gluten sensitivities so I'm eager to try for this holiday season .
I have tried it twice with success in the taste but still to cake like consistency, so have not found the right recipe yet. Plan to start working on it again soon and hope to do a video, stay tuned!
What a wonderful video! I have read many times how to create a pasta madre but your video was so thorough and clear about the whole process. I have been wanting to make pannetone for the holidays and after watching your video, I feel confident that I can do it now. Thank you!
That is wonderful Dana. Pannetone with Einkorn is a bit cakier than the original but still good. Of course you can do the whole process that I did with modern wheat flour just using different water content and have a regular wheat pasta madre as well. Happy baking.
Hello, thank you for your patience and very good instructions.
Just discovered Einkorn flour and need some recipes to start, that’s when I found you, a blessing!!
Thank you and look forward to seeing your recipes 😊
Thank you Cleo. Will be posting new videos soon.
This will be day 6 for my einkorn sourdough starter, it didn't spread out like the other days, so I will refresh in hopes it will spread out and bubble, having the faith!
try putting it in a warmer place in your house, or in the oven with just the light on. Let me know how it goes.
What an amazing recipe, thank you! 🫶🏼
You're welcome. Let me know if you have any questions.
You are a very good teacher. Thank you for such an informative video. I have learned a lot from your clear explanation and technique. Thank you, thank you, thank you.
You are welcome Francine, in these comments send me any questions you have in the process.
How many days does it take to see bubbles in the mixture of grated apples and spring water? It has been 48 hours and there are no bubbles yet. Thank you for your kind advice.
@@francinepoirier3645 Hello Francine. If you have not seen bubbles at 48 hours it means that the apples did not have bacteria and yeasts on them. It has happened to me, even though I got the apples at a farmers market and was told by the farmer that they had not been cleaned or sprayed. Those apples never created bubbles. I suggest you find new apples from a different source and start over. Sorry about my delay in answering, Thanksgiving was a bit crazy.
Much appreciate your kind follow-up. I went a different route when I realized that i was not going to get any bubbles. I fed the apple juice, from that apple, with a mix of einkorn and a bit of rye. (I milled my own berries.) I will slowly bing it to 100% einkorn. (I used 25ml apple juice, 40 g einkorn flour and 10g rye.). I will continue to use that apple juice and start a new one when I run out of that apple juice. The starter has more than double. I will however leave it in the fridge for a week to acquire more taste.
Thank you.
Let me know how it goes!
@@foodlady-dominiquedebroux4426 Yes, I have grated the apples yesterday and sealed with the water in a warm place. I am really hoping to get good results as my husband has really bad gluten intolerance. Thanks once again, I will keep you updated.
How many days does it take to make bubbles in the grated apple & spring water mixture? I started mine 48 hours ago and there are no bubbles yet. Thank you for your kind advice.
I am trying to make croissants with pasta madre today. It has risen 2.5x after 12 hours tonite. But i am afraid it would take too long for the croissant to rise. Fingers crossed
Sorry i did not reply faster, was away this weekend. How did the croissants works out? Did you make them with Einkorn wheat or modern wheat?
@@foodlady-dominiquedebroux4426 it turned out as a disaster haha.. i should have reduced the sugar as the pasta madre was already sweet. Took too long to proof and the I cant handle the dough as it was too soft. I am back to using instant yeast
@@arsulaksono881 Thanks for the info. Plan to start experimenting with croissants soon and will post if I get a good recipe.
Which temperature have water refresh 30 degress or what
Between 24 and 30 degrees celcius is best. Let me know how it works for you.
Do I just dispose of the leftover pasta madre'.
You can actually keep it in a jar in the fridge, not any of the hard crust bits, just the softer part. And then use it to make cake, see my Sourdough Chocolate cake video. It will keep in the fridge for months, I just keep adding the leftover each time I refresh. Sometime the top gets a little grey, that means the bacteria has all died, so I remove that part. i will be adding another Sourdough cake recipe soon.