I'm so sorry to hear of Carla's passing. My family is praying for the repose of her soul and for the comfort of her family. I'm so sorry for the lessons we are all losing because she is no longer with us, but I'm so thankful for what she and Jovial have done to preserve this grain and the skills for preparing it.
Oh no. This shows 8 months ago…Just saw this. So sorry for your loss Jovial Family. I am Forever grateful for Carla’s beautiful soul, gentle teaching style and wisdom. Prayers for you 😢🙏🏻🌸
@@JovialFoodsInc Dear Jovial Foods. I had just discovered the Jovial brand of Einkorn Flour. And I love it. I’ve been watching the videos on sourdough einkorn bread and have enjoyed watching Carla teaching me about the process. I read one of the comments to discover that Carla had passed almost a year ago. I’m so sad for your family and co workers. She was so gentle and sweet and I learned so much from her. I’ve never baked bread especial a sourdough starter type. I will always have Carla’s sweet knowledgeable voice to remember. Thank you so much and please keep this wonderful ancient grain going. Love to you all, Viola. 🙏🏼😇
Sourdough discard TIP - I feed my starter once a day to keep it from developing a beer smell but there is a lot of discard using just 10grams to refresh. I decided to freeze the discard by rolling it in a bit of einkorn flour and freezing, until I've got enough dough for a loaf. After thawing it out, add salt and folding it several times as with fresh dough instructions, with wet hands each fold to increase the moisture, it makes bread every bit as delicious as ever. And no waste!!! Because I just can't keep up with pancakes every day.
I stash my discard in the fridge and will use it for discard bread. I only need a tbsp of discard for the bread I make so I always have lots of discard. I have started feeding it a spoon of flour once in awhile though to keep it going.
@@AmberCanaan727 I use whatever recipe I want and just use all discard and let it ferment longer OR I look at the recipe to see how much starter I need. If I need 8oz of starter, I'll mix together 4oz each of water and flour and then add a tbsp of the discard and let that sit for like 18 hours. Then I'll use that as my starter for the recipe.
Thank you for posting that. I'm new at this and I almost cringed when I threw away the discard yesterday. Seems like such a waste. If I can freeze it and use it later I will also have a backup if my starter should go bad for any reason.
I'm a newbie to Jovial and found this video so informative but heartbroken to have learned this beautiful soul is no longer on the earth plain. Her soul and legend forever lives on. RIP 💛🌿
I went to your site yesterday to get the pie crust recipe and learned about the loss of Carla. I am grieved and for you. I pray that the Lord Jesus will draw you and comfort you.
I smile (recovering Catholic here) when I hear, "We're praying for the repose of the soul of ____" Carla is surely with the angels and all divine entities.
Just made my first ever sourdough boule following all of Carla’s videos. It came out just lovely! I’m sad to hear that she passed away few years ago. She had such a beautiful and sweet spirit. 💔🙏🏻
I used this video as a guide to grow my starter. It's been close to a month now and it's growing strong. I followed the levain and sourdough sandwich loaf videos as well and the bread is turning out better every time I bake a loaf. I'm guessing it's because my starters maturing. Thanks for posting these videos and continuing Carla's legacy. Cheers.
Following MZ Carla’s instructions is easy. A mellow soft voice -easy instructions. Sorry about her early passing we have lost a wonderful woman. Please keep her on RUclips for your products-what a delightful person. No pressure to buy anything-unusual today. Love your products
I'm making mine out of he whole wheat and the 2nd day I had bubbles & it was very liquid. I'm on my first 24 hr rest & can't wait to see how it does. I'm very very allergic to gluten from so call flour but with the Einkorn I'm eating biscuits that my husband makes every day & not a problem. Can't wait to make soudough whole wheat bread again. 3 days ago was the first time in 40 years to have bread. I'm sorry for your lost & she will be greatly miss.
I finally managed to grow my sourdough starter after struggling for a long time! I can't believe it, but it started bubbling after 4 hours. I want to share my experience, maybe it will be helpful to someone. Initially, I faced a problem where it would bubble too much and develop mold after 48 hours. I didn't know what was wrong and tried several times, but the result was always the same. Then I found advice in the comments to wait the first time for 24 hours instead of 48, which I did. The first few days went well; I even saw bubbles at the bottom. But then I felt like everything I was doing was pointless, and nothing was changing. I almost gave up. I started my starter on January 4th, and on the 6th day, I switched to feeding it every 12 hours. It didn't help, but then I suddenly added more starter than usual and noticed improvement. The next time, I added even more, and it blossomed! So today, I'm ready to bake bread. It took me 16 days to achieve this. I want to mention that during the summer, I successfully made this starter following the instructions in this video, and it worked on the first try. Unfortunately, I accidentally killed it by forgetting it in the oven.
So many variables and you do a great job of summarizing your experience! thank you. Bottom line is don't give up- keep refreshing and fermentation will happen!
I am sorry to hear of her passing, I new I just found about her today. I will get her book for sure. Her knowledge is helping me to advance my effort to regain my health, thank you.
Dear Carla you are clearly a gift of God to us all along with your wonderful husband who supports you as you support our health and our love goes on to you forever more
What a wonderful audio-visual complement to Carla's Einkorn book! This video is exactly what I need to feel more confident in beginning my sourdough journey 🙂
I just subscribed, because this is by far the best instructional video I have ever seen. I really like the reviews after each section. Very helpful, thank you.
Jovial, this was an incredible video, and thank you for sharing. I am so so sorry to learn of this wonderful woman's passing. She has changed the way I eat and think when it comes to a lot of foods. Thank you guys so much for bringing true nutrition and health to the world through your products and videos. My heart goes out to you.
Thank-you so much! I am very visual, so watching you through the process in the video has given me confidence to finaly accomplish making my own sourdough starter! I can't wait for the next video!
Thank you for this excellent presentation! Being totally new to this, I had zero confidence, dealing with my new organic einkorn sourdough starter. It was way too runny, according to recipes. Bread was good, but too flat. Now I'm using the scale for measurments, but relying on the consistency much more. My starter is more of a dough ball when I put it in the jar and it's working brilliantly! So far so good and I'm looking forward to baking this afternoon. Your demonstration gave me the proper guidance and confidence to keep going. What a blessing! : )
Bottled water has microscopic plastic particles floating in it. It's really true :( Berkey water filters remove pesticides, glyphosate, fluoride, parasites, antibiotics and all kinds nasty stuff. I just found them a few months ago and I am saving for one. I read the sciency details and I am very impressed
I bought water at the store dispenser and filled up a 2 gallon glass jug, so no plastic. But since those days, I did get a Berkey filter and now use that for all family drinking and cooking water.
informative thanks. i refresh my edible pet by discarding half, 100g (or make a "pancake" with discard) and then re-add half (50g water 50g flour). works fine. i grind the flour myself and use tap water which i boil or let the sit for a day (chlorine evaporates over time) to get rid of the chlorine.
The chlorine may evaporate, but the pesticides, fluoride and antibiotics do not, it defeats the purpose of using an ancient organic grain, you are still eating pesticides and chemicals :( I buy water 35c a gallon from the dispenser at my grocery store, just for my starter and cooking. I buy healthy non gmo and organic food to have as little toxins as I can. If you put contaminated ingredients in your starter you are ending up eating it in your bread. Please don't use your tap :(
Just a helpful tip towards care for the tools used. Your scale is a high precision instrument and precautions should be taken. When applying pressure/mixing, remove it from your measuring surface. this will prevent many things. dirty surface from spill overs , most importantly prevent damage to the scale device and its internal parts. excess pressure can cause the instrument to become inaccurate.
Your psyche is a high precision instrument and precautions should be taken. To see such a great video and only criticize the care of the scale, which is just fine thank you, could possibly mean you need to do some work on seeing the good in things rather than negating. For every negative comment make sure to create many positives ...just a tip to care for the tools used in life.
My scale may not be that accurate, but it weighs in grams. My more accurate scale only weighs in ounces. Oh well, I have to make do with what I have. So I use the cups and tablespoon measurement.
I've been making Einkorn sourdough bread with only Jovial products for about 6 months. Seeing this video was great as I often wondered if mine was looking as it should. I'm enjoying being a "bread baker"!! thanks!!
Hi Carla. The Jovial flour arrived today and looking forward to get things going. I would appreciate your comment on the following process...I came across this video where there was no discard....equal amounts of flour and water every day and on the fifth day the starter is good to go.
You are such an inspiration. I love your book and use your flour in my bakery. My customers love it. Your video is excellent and I greatly appreciate it.
First off, thanks for these wonderfully informative and well done vids! Today is day three of my starter and it was covered with bubbles!?! I have Einkorn berries and made my flour fresh in my VitaMix on Sunday when i started it, so i'm using the whole wheat lesser quantity method. I wrapped a similar glass container with a lock tight lid in a dish towel and stuck it on top of the fridge to get the 70-80 degree temp. Just finished feeding it and was pretty thrilled to see how far along it was. i have baked several sandwich loaves as well as cakes using the Einkorn, so maybe my kitchen is yeast populated? Or, does it work better to use fresh ground? Or, maybe i have leaven faeries in my kitchen? Which ever, this is awfully fun, i am so jazzed about the idea of not having to be dependent on yeast to make bread. What fun!
Can I borrow some of your yeast faeries. My dough raises for the first rise while making bread and does nothing for the second rise. It almost looks like I'm making biscotti.
Kaylee, I make sprouted lentil bread, regularly. I make the levain from 150 g. Regular wet fed starter, 250 grams warm water, and 500 g. Flour. Mix and cover and let sit overnight. I stretch and fold, and add lentils, salt, and herbs and garlic I microwave in 25 g olive oil. After oil cools, mix and let rise an hour or so. Then, split in two halves and make a ball. Put on baking paper in bowl, covered with a plate, and put in the fridge. Next day, I score with razor blade, and cook in Dutch Oven at 475’, 30 mins, then remove lid 15-20 more.mins. Cooling let’s the rise activate in the oven, and scoring allows the surface to let it rise more!
Love this!!! I’m so excited and I want to come to Italy and experience your cooking get away 🥖!! We’ve been using your Einkorn for awhile now, but I’m finally delving into making the sourdough starter!
I just add half the volume of water as flour every day. If it looks wetter I add less water. It seems to be fine. Also I don't stress about having it be 10 days. That seems excessive. I just make sure Ive fed it at least a few times.
I failed on my first go around, but I know it was my own mistakes and I just followed a written recipe. Im about to go out to buy more flour, wish me luck!
On day 3 now....but wondering: why do we tightly cover, when in the many years I've made starters it's cover loosely? and my day 3 looked very different from yours. lots of bubbles and a beehive shaped mass. Interesting! It's really hot and humid in my home, as it's July 7 and I live in New england. For what that's worth...but I'm going to continue with my little starter, tho looks nothing like hers...
Since our recipe is low hydration, covering tightly prevents the surface from drying out too much which would inhibit expansion. On average, it will take about 14 days to ferment completely. This means showing bubbles and expanding within 6-8 hours of refreshing.
I have noticed it takes a lot longer for my starter to produce a yogurty smell since I am using Whole Grain Einkorn flour. I’ve been working on my starter for several weeks now and am making my second round of bread today. I’m hoping -based on how the bread turns out- that I can finally put my starter in the fridge. Otherwise, like Carla says, I’m just going to keep going! 🤣
Jovial Foods, Inc. Is it possible to over-refresh it? It’s definitely not ready after 5 hours yet. Should it be taking so long? I just chocked it up to being the whole grain flour. And when is the best time to put it in the fridge? As soon as it has bubbled up or once it’s been refreshed?
@@elecviolnplar101 when it bubbles up within 5 hours of refreshing. this could take longer than 10 days depending on your conditions. It will not double but will show bubbles on the surface and sides and will spread out significantly. You could try refreshing every 12 hours instead of every 24 to speed it up a bit.
I love the videos Jovial Foods produces. Thank you very much for the hard work you as a company do to ensure we get great results at home. Along those lines, I would love to know what brand of range is in the kitchen in Jovial Foods' videos (behind Carla). Much appreciation!
I started my first ever "starter" using the Einkorn Whole Wheat. It's about 4 days in and already looking amazing! I can't wait to make some bread and hope to have this starter in my house for a long time to come.
First, thanks for the great videos! next are two questions. 1) what is the rationale behind using less whole grain flour in the starter process? and 2) Do you see any issue keeping my starter at the original 93% hydration (45 water/48 whole grain) and then dropping the hydration down for bread or pizza dough? Would that cause issues overall in the process? I'm using whole grain and with the hydration at 63% the starter is pretty stiff. As a beginner it feels easier to work with the starter at the higher hydration and then drop it down when making bread as the dough is easier to handle then.
Tom Taggart Thanks for pointing this out. I am struggling with my whole wheat starter and think it is because it is too dry. I will try this higher hydration mix (45/48) now.
@@cindytrotter9512 Hi Cindy, how are you struggling? After the initial day I basically kept the water at 35 and flour at 48. That keeps things stiff but not impossible to rework into the water (and it never fully 100% dissolves - but close). I did this for 14 days and I can bake bread that tastes good. At about day 10 I saw a change in the starter. It was almost creamy - but still stiff. Things are still pretty dense in the loaf but I plan to play around a bit. I am going to start a second starter and keep that starter at a high hydration (maybe around 85%) to see how it goes. Issue I am having now with the whole grain is that it is SUPER sticky - like almost unworkable. I baked a loaf today at around 77% hydration and that was really hard to work with. Next loaf I'm going to drop to like 67% to see if that's better? Only thing I can say is if it starts to get insane and sticking everywhere when you get your first loaf don't panic and don't scrap it. Just get it into the dutch oven as best you can and then see how it turns out. You can always modify next time to see how things change. I'll post again after next loaf (@67%) as today's may be a disaster? We'll see.
@@tomtaggart6646 Wow, thank you for responding! Lol, I am still in the middle of getting my starter started. Your encouragement to increase hydration has caused things to pickup quite a bit. I’ve also just added feedings 2x/day, so hopeful that will get me baking soon. The information regarding stickiness is a most helpful insight.
@@tomtaggart6646 And I too moved down to 37/48 for feedings which seems a nice middle ground. Helpful to hear you did as well. Hope that latest loaf turned out. I will update once I have something baked.
My starter is doing terrific. I've been refreshing it now (6 weeks into this) every two to three days. QUESTION: At what point do I keep it in the refrigerator and feed it weekly or monthly? 2nd QUESTION: How do I increase it, so I can make several loaves a day to give as gifts during the holidays?
Once it is expanding and full of bubbles in a short period of time (5 hours or so) then it is strong enough to be refrigerated. If you want to increase it, just keep the ratio of refresh the same. We do a 10:30:60 (starter; water; flour) so if you wanted to triple it you would just multiply by 3 (30; 90; 180)
I don't know why everyone insists on using a scale -- they didn't have scales hundreds of years ago and the bread came out just fine. People need to learn to use their senses and eyeball what they are doing, how they are doing, and what changes are occurring. BTW this bread tastes absolutely delicious and no I don't own a scale.
Yes, because the starter becomes stronger. Most of the recipes are done with a scale so find one without and go from there. This Einkorn flour is very expensive so I can only afford to make bread once in a while, but wow does the loaf taste so good especially with butter.
Really, well they expect to get great tasting bread - right? They just don't need a scale. The problem occurs because you can't treat Einkorn flour like those cheap processed flours most women buy - Einkorn has it's own unique formula - still you can achieve great tasting bread with a formula using a measuring cup or heck a hand if you want. People might not want to buy an expensive scale and they don't have to. "The same page" can occur with different methods of delivery.
I think i have starter... or am getting close. i started one batch and discarded it because i failed to feed it within the 24 hour window (i work 13 hour shifts in healthcare). I've been working this batch for about 10 days now, and though i see no bubbles on top, when i remove the gray cap, the under portion is bubbly. Yay. I've been using the whole wheat, so using the 48g. I make my own flour from organic Einkorn in my Vita Mix. i'm really jazzed that this is starting to look like levin. Going to check it in 5 hours, just fed it.
@@JovialFoodsInc Looks like i have enough activity (seems like lots really) to go to the next step. This morning i am making the 6-10 hour leaven to make bread with this afternoon. Carla mentions 120g of all purpose flour for this, but doesn't mention how much whole wheat to use? i used about 100g. Looked good mixing it, it seems like i got bubbles almost instantly. With the remaining starter, do i still just take 10g and refresh that ad infinitum? Seems like at some point you can refresh once a week, then once a month when strong enough. At what point do you start storing it in the fridge? Thank you.
@@paulv69 once it is bubbling up within 5 hours of refreshing you can store it in the fridge and refresh just weekly or when you are baking. Your 100 g for the WW flour was good-we suggest weighing a cup of WW flour at 96 grams.
You only mentioned discarding on day 5. But the previous days you did the same thing. Are you discarding those days as well? I'm confused on refreshing vs feeding. It seems like the exact same thing
On day 3 and 4 you want to push away the discoloration at the surface and transfer at least 10 grams into a clean bowl but you can transfer all but the discolored part to feed (see video at about 5:25 min). After day 5, you will only move forward with 10 grams of starter each time you refresh and discard the rest.
Actually, I don’t discard the excess starter but instead made it it onion pancakes. It just delicious with jovial einkorn flour that I used to make the starter. Im just frugal and it makes a great healthy snack👍
it started bubbling the next day and the third day I had loads of bubbles and when I mixed the 3rd day recipe I got quite firm dough ball, let's see tomorrow whether will be softer or stays firm, I use the ratio for whole grain einkorn flour
Our starter is a low-hydration starter- it should be like a little ball of dough when refreshed. It may plateau in activity on days 5-10 but you should see some bubbles on the bottom if you flip the container upside down after 8 hours. More activity should be evident after day 10 - look for it to react within 5 hours of refreshing.
When building the starter, how will I know if it needs to be fed twice a day? This was suggested as a remedy in a reply to a question about what to do if the starter is not bubbling in six hours during the refresh stage. Thank you for these informative and clear videos!
@@JovialFoodsInc thank you. I'm on day 8 of building the starter and it's not bubbling at all, even though my kneaded dough looks like the pictures. I'm using AP flour and filtered water. Is this normal?
@@TDonnell0816 that is the 'plateau' stage and it is normal to not see bubbles. Keep refreshing 1X per day for at least a few more days and you should see an increase in activity.
Hint concerning water: you can let chlorinated tap water sit in a open container overnight and the chlorine will be effectively gone in the morning. We have a water jug for suppertime; in the morning I use what's left for starter. It works fine even though the tap water around here is heavily chlorinated.
I'm so sorry to hear of Carla's passing. I read her daughter is carrying on her legacy. I'm so glad. She is such a beautiful, kind soul and I'm sure her children are the same. My question for the family is: after day 10 do you always keep it in the refrigerator and refresh every day Or can it live on your counter and be refreshed every day?
Once strong and active, it can be stored in the fridge and refreshed as needed or 1x per week to keep it strong. If you are baking daily, you will be refreshing as you use it. The culture will die at room temperature without daily feeding so the fridge prevents loss of active culture if you are not using it often.
I have absolutely loved learning from you in all of your videos. I am on day 18 of my attempt at the einkorn dry starter and my starter does not bubble up and hardly changes at all. I have been refreshing it once a day after day 5. Do you have any suggestions for me? I want this to work so badly! Thank you!
It can take a while to fully mature and ferment. What you are looking for is bubbles and flattening out/changing shape after 5-6 hours of a refresh to know that it is very strong. You can try refreshing 2X per day and try baking with it if you have bubbles; proofing might take a bit longer than recommended.
our starter recipe is a low hydration starter - it should be like a small piece of bread dough. When it is strong, it will flatten and expand within 6 hours of refreshing.
would love to see a video showing this process but with the whole grain flour so i know if i am correctly making a starter with it. the one i have seems really thick compared to the starter with the all purpose flour.
Are you weighing the ww flour at 48 grams? it should come together and be a bit tacky after kneading with your hands. Our starter recipe is a low hydration starter and should look like a small piece of bread dough.
You will always have discard if you are not baking. If you are regularly using the starter to make bread, you will be left with 10 grams - and nothing to discard. If you are not baking, your starter will be 100 grams. If you don't bake anything and it needs to be refreshed, you will have 90 grams to discard. During the first days of building a starter, there is always discard until it is strong enough.
Hello , I appreciate this video so much , A helpful critique on the video is that I didn’t hear you say out loud that the water to add to the starter should be around 100 degrees , I made my entire day 1 starter by trying to listen and do at the same time so I missed the screen showing it had to be 100 degree water , I’m hoping it’s ok or that will be a waste. I have it now in a toaster over on warm (around 100 Incase this heat is needed to kick it in growing gear) thank you again 🙏
@@JovialFoodsInc thank you so much for responding I need all the help I can get 😁 I’m on day 4 and I have lots of bubbles and have never done this before, by warming up my first day starter I wonder if I made it too much of a bacteria breeding ground? I don’t know how strong it’s supposed to smell by today but mine is very sour smelling , should I restart ? Thank you!
@@crazyazmommy No; don't restart; that means fermentation is underway. Just keep refreshing! Only discard if obvious mold is growing. This is less likely as time goes by.
Interesting stuff. You use a very stiff starter. I usually feed mine with a 1-2-2 feeding. I’ve been using regular tap water to feed my starter and bake my bread and it tastes just fine. I dunno why everyone hates on tap water.
We use well water but we use a Berkey water filter system because we have to chlorinate potable water. All of the water we drink and that I cook with gets filtered through the Berkey first. We live off grid 😊
I wish I'd watched this before "finishing" my starter, now on day 5 & going only by the instructions in Carla's "Einkorn" cookbook. Because the cookbook doesn't say only take 10g of the starter into feeding and finishing stages, as Carla did here, it says take ALL of it (except the hooch you scrape off). So now I'm going into the "refresh" phase (day 5+) with a quite large ball of starter, which was possibly less optimally developed than it could've been by this point (will require more refreshes?) because the ratio of starter to new flour into each step was higher than optimal, and now I'm discarding >> 90% of it anyway? I feel I'm actually at a disadvantage for having bought the cookbook :(
Helpful answer for me too! I was coming on to say: I had so many bubbles after the first 48 hours and then was so bummed to see none on day 4! Thank you we will keep going. Ps if I am 6 hours late for refreshing it on day 4 will I be ok??
Wow and I thought marriage and having kids were a commitment! 15 year old starter! That's amazing! Thank you for explaining the steps so clearly. What is the grey stuff you scrape off and why is that the bad stuff? I was thinking the left overs I could make more than one starter with and give to friends who want to make sourdough but maybe dont have time to make a starter? I'm excited but nervous to have my gluten free kiddos try eating Einkorn sourdough bread. Anything I should look out for?
Hi Becky, the grey stuff is hard and oxidized, but underneath it is a beautiful, soft, yellow einkorn starter that will yield enough for baking and gifting to your friends!
Not sure if you’ll see this, but I’ve been working on my starter for like 14+ days and feeling discouraged. I started with an All Purpose Einkorn from Azure Standard and it never looked like your consistency with my measurements so I’m guessing their grain is slightly different. I’ve had to add a little extra water or less flour to get a similar texture to what I’m seeing in your video. Either way, over the course of the last two weeks, I haven’t seen that nice yellow that you have. I’m refreshing it daily. I’m considering purchasing Jovial All Purpose and starting from scratch, but don’t want to throw away what I’m doing if it’s working. It’s a thicker starter, barely any bubbles.
Be sure to weigh ingredients; our starter is a low hydration starter-more like a ball of dough than batter. Starter should bubble up within 5 hours of a refresh. This can take several weeks of diligent refreshing.
Seems like a lot of flour lost/wasted in the starter process, which is concerning since most people can't find value priced Jovial bags of flour. Maybe it's not that much, and it's just something that I'll need to try to find out how much exactly is lost. With that said, you've had your starter successfully alive for 15 years - how often do you bake bread? Do you find that you use your starter a lot or do you have to waste a good portion of it? I'm reading Claus Meyer's baking book, and he has brought me to Jovial. His breads look amazing, and I can't wait to make some of them, but it seems the starter is pretty crucial to having the most successful bread you can make.
I got busy and forgot about my starter for well over a month. When I finally pulled it out of the fridge to refresh it, it was moldy and I had to throw it away:-( I need to take time and start a new one. Our weather has cooled down and it should be a good time to make bread. Hopefully, since I had the starter going pretty well before, it won't take quite as long I hope. That said, I am trying to watch carbs and making breads and scones with einkorn doesn't help! They are so tasty and good.
I have a question...I started my starter with the whole grain. But the starter is SO THICK, it doesn’t mix well with warm water to feed it. I’ve tried this several times, and the 48g/2 T. seems off to me. It won’t even mix together with that amount, it’s so thick, and doesn’t look like your video here...
Debbie Bishop Yes, I came on here because of the exact same reason. I’m using the 100% whole wheat einkorn 48/2 also. Mine does make a decent ball of dough but it is not sticky and it stays a ball of dough. Any insights or pics of the 100% ww starter would be great.
I have the same issue. I'm using whole wheat as well and it is super thick and stringy like. It gets bubbles underneath but it so thick I feel like the bubbles cant escape and so it develops a very strong acid smell...almost like fingernail polish remover. And it's super hard to mix up with water. Have either of you found a solution? I have had mine for a few months now and have been playing around with adding more water but I'm not sure what I'm doing.
Thanks for the video. I bought the cookbook and have been attempting this starter recipe, but must have read the directions wrong for days 3 and 4. Will try again. I'm determined to make this bread!
I'm weighing the water too. The dough doesn't really have a smell to it anymore either. I may give this one a bit longer as I start my 3rd attempt just in case... I'm determined and anxious to get it right! Thank you 🤔
Hi I bought your book and several 10 pound bags and have made the conversion from GMO wheat today. I am excited to learn more and sadden by Carlas Passing, may we ask why she is no longer with us? My condolences to her family and loved ones.
Thank you. Her family has asked for privacy around the details of her death. I can share that she did not pass from COVID or anything related to COVID.
Hi, Carla. Thank you for all of the hard work you've put in to making these videos. They are very helpful and easy to understand. I am a newbie at baking bread and don't think there is a lot of wild yeast floating around in my kitchen. I am on day 15 with my starter and have followed your instructions exactly. I have many bubbles underneath against the glass but only an occasional 1 or 2 on top. When I peel away the top layer, there are many air pockets/bubbles inside. It also smells wonderful! Do you think it is ready or do I need to see bubbles on top before it is strong enough to bake with? Thank you for your time.
Bubbles inside and visible on the top are good signs! It can take several weeks for fermentation to take place so keep refreshing until you see bubbling up within 5 hours of a refresh. You can try baking with your starter as is, and give a small pinch of yeast to the recipe to give the boost your young starter might need to raise the dough.
If I am refreshing using for example double the amount of starter, so 20g instead of 10g, do I also use double the amount of flour and water? Thank you
Day 5 for me and it wasn't bubbly in 6 hours, guess I'll wait? Shoot, seem to be good everyday but today but when I refreshed it everyday was always a ball, the next day was softer? Suggestions?
Not unusual for it to take 10 days or more of refreshing for it to fully ferment and become bubbly in 5-6 hours. A plateau with little activity around day 4-8 is also normal. Keep weighing ingredients and refreshing daily.
Can I make the Ei Korn starter, by feeding my current BF starter Einkorn, on each feeding? Second, what if I used my regular BF to leaving Einkorn bread recipe?
Two more questions. On day 3 it doubled in less than 6 hours. (4 hours 45 min to be exact) Day 5 was about the same time. Do I still have to keep feeding it for the full 10 days before refridgerating it? Since it seems so strong now will I get a successful loaf of bread? Also can I refridgerate it at day 6 and finish to day 10 a couple of weeks later and then put it back into the fridge?
If your starter is bubbling up within 5 hours, than you are ready to bake and do not need to continue to feed for 10 days. Bake a loaf of bread and if all goes well than you can refrigerate your starter. In the beginning, you should refresh your starter at least once after it has been in the refrigerator. With a mature and active starter, you will be able to use it directly out of the refrigerator.
Maggie it is so worth it, I have not baked the bread yet, but I am tending lovingly to my starter every day and I see more bubbles, I am so excited to see bubbles next day after I refreshed it, lol like watching a child grow, lol Do try it. It may take a while, I live in FL and even for FL it gets very cold at night right now, I am always so scared that my starter got chilled even though I wrap it in a towel, but it's alright, just give it a few minutes a day and you will get there. You Can Do It :D
Hello. First and foremost, sorry for your loss and may she rest in peace. I recently started my starter using whole wheat einkorn flour and I am on day 11 but my starter has not been rising. I realized that I have been making the mistake of using more than 10 grams of starter when refreshing starting day 5 (I had been using between 12-18 grams). Should I restart my starter or should I continue and just start using only 10 grams from now on? Thank you 🙏
No, that is okay. Is your starter flattening out and showing visible bubbles after 8 hours? 12 hours? Continue with 10 grams for each refresh and when it activates in 6 hours or so it is strong enough to bake with. It won't really rise as much as flatten out- it should go from a ball when you first refresh to a flat but expanded dough-like piece after a few hours.
Second time using my starter - can you help? - removed from fridge & refreshed it but it didn't bubble up in 6 hours so I left it (warm dark cupboard) for 24 hours, still nothing, so I refreshed it again and within about 6-8 hours it bubbled up. I left it out that afternoon so I could mix a levain in the evening. In the morning my levain is a bit runny but has lots of small bubbles (no large and also none are pitted)..does this mean I did something wrong with my starter? Should I of refrigerated it as soon as it bubbled yesterday afternoon and therefore wrong to let it sit out more til the evening so I could mix up a levain? Or maybe not enough WW flour? I used 96g WW to mix levain. Can someone give me some guidance please? Thank you!
Hello. I'm so excited about this and appreciate your day by day instruction so much. I'm on day 4 using the whole wheat flour. I use my kitchen scale to measure out the 30 g water and 48 g flour. I've noticed that my starter after resting 24 hours is not as wet as yours in the video. Is this to be expected with the whole grain? It does spread out, is sticky and has bubbled but it's definitely thicker. Just wondering if I'm missing something or if I'm just overthinking it. Super excited to be making my first sourdough bread soon. :)
Keep following the instructions-it should be able to hold a ball shape after day 5 and as the bubbles increase, it will start to spread out. Day 1-4 you are building so it will be a bit looser.
I’m so glad someone else tried the whole grain too! Mine is thick, and only spreads out slightly and I’m on day 6. No bubble really. It goes from a ball to a slightly melted liking ball if that makes sense. Smooth with no bubbles on tops and quite thick and sticky. Is this normal? Also do we continue to pull away the top layer to take the 10g of started of can I take any part at this point?
Hi I had a starter before not einkorn, but rye. I just started mine and after 48 hours I had a lot of bubbles on my 4th day it has doubled. It is sealed in the same container you use, but it seems dry. I live in the SOUTH so plenty of humidity.. but it does not have a good smell almost like a dirty sock , can you help? I grind my own einkorn.
I place my starter into my oven during the winter with the light on as my kitchen is just too cold. You said to keep it in the dark...why? The light keeps my oven around 80°F.
Hey Carla, thanks for all the great work you've been doing so far. I followed what you showed on this video except for the 4th day i decided i need to make few sourdough bread loafs for my friends and family so i doubled the amount ( 20g starter cream, 60g water, 120 einkorn ) i did this yesterday and today when i checked on it it spread into the container but its not as bubbly as it was the day before when it was half the amount ! I'm assuming its acting as if its day one because of the doubled amount ?? is that correct , please advise me if I'm doing the right thing Love Reem
Reem AlHabib It should bubble up the same, even when the recipe is doubled. It does bubble and then flatten out and spread. Maybe you let it rise longer?
I only did 24 hours each day for 4 days now, even when you said 48 hours first time i skipped cuz it picked up fast so i don't think its that ! what shall i do ? shall i give it a day and see what happens or should i refresh it and do the same feeding process ??
jovialfoods.com/product/organic-einkorn-all-purpose-flour-2lb/ here is the link to our all-purpose flour. The grain used is our einkorn wheat berries but special equipment at the mill is used to remove some of the bran and germ.
Love this! Do you always use a closed container? I've tried to make this starter twice in a closed container but by day 2, it gets moldy. Do I have to wait 2 days or can I start refreshing after 1 day before it gets moldy. Thank you!
Hey all 👋🏼 Annie here again. Lately I’ve been feeding my starter once per day (instead of twice), giving it extra time to let the yeasts develop stronger. Tonight I was about 30-60 minutes past the 24 hour mark and I noticed what looks like peach fuzz on the outside of my little starter baby...is that mold? 😩 Do I need to throw it out and start over, or is it somehow still usable? Your guidance is appreciated, especially since I am new to bread baking! ♥️ 🥖🌿
@@brittneycooper3442 I ended up scraping off the top and tried to get the fresh starter underneath and started over. Still alive to this day! Just thought I’d share! Happy sourdough baking!!!
@@AJGlam13 Awesome! Thanks for the info..... This was my second starter.... The first one I kept refreshing for about 31 days and still nothing so I decided it's best to start over lol.... So my second one I left for 2 days and got the peach fuzz I went ahead and threw it all out about hour ago cuz I didn't see this answer until just now.. I just started my third starter tonight 🤪and hopefully this will be the ONE 🤞🤞🤞 But thanks for the tip if it happens again when I check on it in 2 days I will just continue with it. 😁
Everytime I use yoursandwich bread recipe with pkg yeast you have on line, it falls in the middle. I always sift and weight. I added 100 gr more flour and it did not fall.
That's great-also proof carefully when using yeast. If you allow dough to rise more than 40% the gluten will break and it will not be able to rise more in the oven.
I'm a bit concerned. I ferment many things in my home; kefirs, kombucha, krauts, yogurt etc. My concern is that the very first day I started my sourdough I got a reaction (lots of bubbles in the dough) even though I worked in my kitchen, not in my fermenting room (my fermenting room is kept fairly steady at 72F ~ 22C but can get as hot as 82F ~ 27C. Is it possible that other bacteria got into my sourdough?
Wow Suzanne! I am sure with all those wonderful ferments your home is full of wild yeasts. Those yeasts help develop the starter. Don't be concerned, it sounds like you have a perfect environment for developing a strong starter.
Oh, one more thing, I made the starter with whole grain einkorn, (according to the weight you recommend), and it is way too watery to form at all. Do I need to add more whole grain einkorn or just let it sit until it absorbs more of the flour?
Hi! All your videos helped me make a great loaf of bread--yay! Now I am just feeding the starter every week until I make another loaf. So do I have it correct that I feed 10 g of starter that I've taken from the fridge and add 30 g water (100 degrees F) and 60 g flour in clean glass container. Then roll into a ball to completely mix it. Then I put it back in the fridge? Or do I wait for a few hours until I see some bubbles first? Thank you.
Hi Carla, There is one thing I don't understand about the starters I have made. With modern wheat the starters add some sort of sugar (cane or honey). But you do not add this, is there a reason why? Also, I have read that Einkorn starters are much faster to develop than regular wheat. But the recipes for a regular wheat starter is ready in 3-4 days. Is that because they added sugar?
There are many ways to create a starter, but the most traditional starter is made with flour and water and no sugar is necessary. Einkorn does not develop faster than regular wheat.
I am glad I learned all this, I have done sour dough from rye flour, but I really can not afford to be so wasteful every time I make bread. May I just make yeast bread from einkorn flour? I am not being disrespectful, I am really wondering if I can make yeast bread from einkorn flour. I am used to yeast bread and baked goods.
Hi Grace. You CAN make delicious einkorn bread with yeast. Please check out our webiste for lots of great recipes. jovialfoods.com/recipes/?q=einkorn+bread
Hello, we’re following the recipe exactly and we’re on day 14. We’re seeing small bubbles on the bottom, but not on the top and it flattens out a bit, and it grows slightly. No where near doubling in size. Also, it seems our starter is very thick and very difficult to get to dissolve when refreshing it. Is this normal and should we keep going? Thank you!!
Yes, einkorn will not double due to the weak gluten. Look for it to flatten out within 7 hours of refreshing. Our starter recipe is low hydration so thick is correct.
Hi! First of all, thank you sooo much for sharing and teaching. I’d like to show you how my day 3/48 hour dough looked. I’m not sure if it worked to fast or if it was okay. I went ahead and abstracted some yellow from the gray. However, there was quite a bit of gray. And there were many wholes and it was big. Your thoughts please.
I’m not sure if I should proceed with trying to refresh my stater since it’s been in the fridge since June and it’s now September. It looks like clabbered milk in the bottom of the jar, no bad smell but there was pressure in the jar when I took the lid off, no activity to speak of in it other then that. I also have some discard in a jar I was saving each time I refreshed the started at the very beginning, which I used once to make pancakes. I still have some leftover that I’d like to use for such a recipe, but again I’m not sure if I should, no funky smells or strange stuff growing in it. I did find a small spot of mold on the outside of the jar under the metal rings. I pulled both jars out or the fridge yesterday and the room holds around 60- 62* Any helpful advice would be greatly appreciated. I’m sitting here reading the chapter in your book on making a stater and refreshing it. I don’t see anything on refreshing a really old starter that’s been in the fridge several months.
Proceed refreshing with 10 grams of the starter that looks creamy yellow-perhaps the interior of the discard would yield the 10 grams you need. You should see bubbles on the first refresh, and it will get more active the more you refresh.
I'm so sorry to hear of Carla's passing. My family is praying for the repose of her soul and for the comfort of her family. I'm so sorry for the lessons we are all losing because she is no longer with us, but I'm so thankful for what she and Jovial have done to preserve this grain and the skills for preparing it.
Thank you so much.
Oh no. This shows 8 months ago…Just saw this. So sorry for your loss Jovial Family. I am Forever grateful for Carla’s beautiful soul, gentle teaching style and wisdom. Prayers for you 😢🙏🏻🌸
@@JovialFoodsInc Dear Jovial Foods. I had just discovered the Jovial brand of Einkorn Flour. And I love it.
I’ve been watching the videos on sourdough einkorn bread and have enjoyed watching Carla teaching me about the process. I read one of the comments to discover that Carla had passed almost a year ago. I’m so sad for your family and co workers. She was so gentle and sweet and I learned so much from her. I’ve never baked bread especial a sourdough starter type. I will always have Carla’s sweet knowledgeable voice to remember. Thank you so much and please keep this wonderful ancient grain going. Love to you all, Viola. 🙏🏼😇
@@violahauck4254 thank you very much💞
I just tuned in, so sorry to hear this...sorry for the loss of a beautiful woman.
Sourdough discard TIP - I feed my starter once a day to keep it from developing a beer smell but there is a lot of discard using just 10grams to refresh. I decided to freeze the discard by rolling it in a bit of einkorn flour and freezing, until I've got enough dough for a loaf. After thawing it out, add salt and folding it several times as with fresh dough instructions, with wet hands each fold to increase the moisture, it makes bread every bit as delicious as ever. And no waste!!! Because I just can't keep up with pancakes every day.
I stash my discard in the fridge and will use it for discard bread. I only need a tbsp of discard for the bread I make so I always have lots of discard. I have started feeding it a spoon of flour once in awhile though to keep it going.
@@Raevyn20 what is your recipe for making the discard bread?
@@AmberCanaan727 I use whatever recipe I want and just use all discard and let it ferment longer OR I look at the recipe to see how much starter I need. If I need 8oz of starter, I'll mix together 4oz each of water and flour and then add a tbsp of the discard and let that sit for like 18 hours. Then I'll use that as my starter for the recipe.
Thank you for posting that. I'm new at this and I almost cringed when I threw away the discard yesterday. Seems like such a waste. If I can freeze it and use it later I will also have a backup if my starter should go bad for any reason.
I love this! Thank you for sharing!
Every time I bake bread with einkorn flour, I pray for her soul. She is always in my prayer. Thank you for what you have done for us.
I'm a newbie to Jovial and found this video so informative but heartbroken to have learned this beautiful soul is no longer on the earth plain. Her soul and legend forever lives on. RIP 💛🌿
I went to your site yesterday to get the pie crust recipe and learned about the loss of Carla. I am grieved and for you. I pray that the Lord Jesus will draw you and comfort you.
I smile (recovering Catholic here) when I hear, "We're praying for the repose of the soul of ____" Carla is surely with the angels and all divine entities.
Just made my first ever sourdough boule following all of Carla’s videos. It came out just lovely!
I’m sad to hear that she passed away few years ago. She had such a beautiful and sweet spirit. 💔🙏🏻
I used this video as a guide to grow my starter. It's been close to a month now and it's growing strong. I followed the levain and sourdough sandwich loaf videos as well and the bread is turning out better every time I bake a loaf. I'm guessing it's because my starters maturing. Thanks for posting these videos and continuing Carla's legacy. Cheers.
Following MZ Carla’s instructions is easy. A mellow soft voice -easy instructions. Sorry about her early passing we have lost a wonderful woman. Please keep her on RUclips for your products-what a delightful person. No pressure to buy anything-unusual today. Love your products
Much thanks to Carla, this video and her instructions in the description.. A generous soul. May she rest in peace, forever remembered.
RIP beautiful soul
Yes! I just heard the podcast on NPR “how I built this” God speed
What happened?
I'm making mine out of he whole wheat and the 2nd day I had bubbles & it was very liquid. I'm on my first 24 hr rest & can't wait to see how it does. I'm very very allergic to gluten from so call flour but with the Einkorn I'm eating biscuits that my husband makes every day & not a problem. Can't wait to make soudough whole wheat bread again. 3 days ago was the first time in 40 years to have bread. I'm sorry for your lost & she will be greatly miss.
I finally managed to grow my sourdough starter after struggling for a long time! I can't believe it, but it started bubbling after 4 hours. I want to share my experience, maybe it will be helpful to someone. Initially, I faced a problem where it would bubble too much and develop mold after 48 hours. I didn't know what was wrong and tried several times, but the result was always the same. Then I found advice in the comments to wait the first time for 24 hours instead of 48, which I did. The first few days went well; I even saw bubbles at the bottom. But then I felt like everything I was doing was pointless, and nothing was changing. I almost gave up.
I started my starter on January 4th, and on the 6th day, I switched to feeding it every 12 hours. It didn't help, but then I suddenly added more starter than usual and noticed improvement. The next time, I added even more, and it blossomed! So today, I'm ready to bake bread. It took me 16 days to achieve this.
I want to mention that during the summer, I successfully made this starter following the instructions in this video, and it worked on the first try. Unfortunately, I accidentally killed it by forgetting it in the oven.
So many variables and you do a great job of summarizing your experience! thank you. Bottom line is don't give up- keep refreshing and fermentation will happen!
I am sorry to hear of her passing, I new I just found about her today. I will get her book for sure. Her knowledge is helping me to advance my effort to regain my health, thank you.
Dear Carla you are clearly a gift of God to us all along with your wonderful husband who supports you as you support our health and our love goes on to you forever more
What a wonderful audio-visual complement to Carla's Einkorn book! This video is exactly what I need to feel more confident in beginning my sourdough journey 🙂
I just subscribed, because this is by far the best instructional video I have ever seen. I really like the reviews after each section. Very helpful, thank you.
Glad they work for you!
I'm shocked to hear of Carla's passing!! Unbelievable. God be with her family!
thank you
Jovial, this was an incredible video, and thank you for sharing. I am so so sorry to learn of this wonderful woman's passing. She has changed the way I eat and think when it comes to a lot of foods. Thank you guys so much for bringing true nutrition and health to the world through your products and videos. My heart goes out to you.
Thank-you so much! I am very visual, so watching you through the process in the video has given me confidence to finaly accomplish making my own sourdough starter! I can't wait for the next video!
Awesome! Good luck and don't hesitate to contact us with questions.
Thank you for this excellent presentation! Being totally new to this, I had zero confidence, dealing with my new organic einkorn sourdough starter. It was way too runny, according to recipes. Bread was good, but too flat. Now I'm using the scale for measurments, but relying on the consistency much more. My starter is more of a dough ball when I put it in the jar and it's working brilliantly! So far so good and I'm looking forward to baking this afternoon. Your demonstration gave me the proper guidance and confidence to keep going. What a blessing! : )
you missed the fact that Carla died :( I am just reading through comments here and I am shocked
@@natashaivanchenko7017 What? How? : (
Bottled water has microscopic plastic particles floating in it. It's really true :( Berkey water filters remove pesticides, glyphosate, fluoride, parasites, antibiotics and all kinds nasty stuff. I just found them a few months ago and I am saving for one. I read the sciency details and I am very impressed
I bought water at the store dispenser and filled up a 2 gallon glass jug, so no plastic. But since those days, I did get a Berkey filter and now use that for all family drinking and cooking water.
RIP Carla, thanks for sharing
This is fantastic! What a delightful host and informative video. Thank you!
Wow. So Sad she has passed. She was a heartful woman. You could tell.
informative thanks. i refresh my edible pet by discarding half, 100g (or make a "pancake" with discard) and then re-add half (50g water 50g flour). works fine. i grind the flour myself and use tap water which i boil or let the sit for a day (chlorine evaporates over time) to get rid of the chlorine.
The chlorine may evaporate, but the pesticides, fluoride and antibiotics do not, it defeats the purpose of using an ancient organic grain, you are still eating pesticides and chemicals :( I buy water 35c a gallon from the dispenser at my grocery store, just for my starter and cooking. I buy healthy non gmo and organic food to have as little toxins as I can. If you put contaminated ingredients in your starter you are ending up eating it in your bread. Please don't use your tap :(
Just a helpful tip towards care for the tools used. Your scale is a high precision instrument and precautions should be taken.
When applying pressure/mixing, remove it from your measuring surface. this will prevent many things. dirty surface from spill overs , most importantly prevent damage to the scale device and its internal parts. excess pressure can cause the instrument to become inaccurate.
Your psyche is a high precision instrument and precautions should be taken. To see such a great video and only criticize the care of the scale, which is just fine thank you, could possibly mean you need to do some work on seeing the good in things rather than negating. For every negative comment make sure to create many positives ...just a tip to care for the tools used in life.
My scale may not be that accurate, but it weighs in grams. My more accurate scale only weighs in ounces. Oh well, I have to make do with what I have. So I use the cups and tablespoon measurement.
Buy the berrys and grind yoursef. Much healthier.
Thanks, I have several Starters, and also dehydrate my leftover discard. Will try your less water Starter with the Einkorn flour.
Beautiful visualisation for easy understanding; thank you so much for this great help! Greetings from Germany
I've been making Einkorn sourdough bread with only Jovial products for about 6 months. Seeing this video was great as I often wondered if mine was looking as it should. I'm enjoying being a "bread baker"!! thanks!!
Fantastic, and there is more to come. Congratulations on your starter and einkorn bread!
Hi Carla. The Jovial flour arrived today and looking forward to get things going. I would appreciate your comment on the following process...I came across this video where there was no discard....equal amounts of flour and water every day and on the fifth day the starter is good to go.
We prefer the lower hydration method for einkorn due to the weaker gluten. It is a slower process with less waste/discard.
Rest in peace. I recently discovered Jovial and I'm beyond thankful for them bringing Einkorn and making it affordable to the US market.
You are such an inspiration. I love your book and use your flour in my bakery. My customers love it. Your video is excellent and I greatly appreciate it.
Thank you, Christine!
First off, thanks for these wonderfully informative and well done vids! Today is day three of my starter and it was covered with bubbles!?! I have Einkorn berries and made my flour fresh in my VitaMix on Sunday when i started it, so i'm using the whole wheat lesser quantity method. I wrapped a similar glass container with a lock tight lid in a dish towel and stuck it on top of the fridge to get the 70-80 degree temp. Just finished feeding it and was pretty thrilled to see how far along it was. i have baked several sandwich loaves as well as cakes using the Einkorn, so maybe my kitchen is yeast populated? Or, does it work better to use fresh ground? Or, maybe i have leaven faeries in my kitchen? Which ever, this is awfully fun, i am so jazzed about the idea of not having to be dependent on yeast to make bread. What fun!
Can I borrow some of your yeast faeries. My dough raises for the first rise while making bread and does nothing for the second rise. It almost looks like I'm making biscotti.
Where did you get those grains please?
Kaylee, I make sprouted lentil bread, regularly. I make the levain from 150 g. Regular wet fed starter, 250 grams warm water, and 500 g. Flour. Mix and cover and let sit overnight. I stretch and fold, and add lentils, salt, and herbs and garlic I microwave in 25 g olive oil. After oil cools, mix and let rise an hour or so. Then, split in two halves and make a ball. Put on baking paper in bowl, covered with a plate, and put in the fridge. Next day, I score with razor blade, and cook in Dutch Oven at 475’, 30 mins, then remove lid 15-20 more.mins. Cooling let’s the rise activate in the oven, and scoring allows the surface to let it rise more!
Amazing! How did women of old come to learn these wonderful ways?!
Love this!!! I’m so excited and I want to come to Italy and experience your cooking get away 🥖!! We’ve been using your Einkorn for awhile now, but I’m finally delving into making the sourdough starter!
Great video and I ♡ your voice.
Great video, I have a very old sourdough starter. Now I want to try it with Einkorn!
Great idea - good luck!
Okay, I got someone much better than me at math. So I’ve got it figured out now. Thanks.
I'm glad you worked it out! Good luck with your baking! Thank you for reaching out.
Quality is very important... I love this brand!👌🙂👍
Thank you!
I just add half the volume of water as flour every day. If it looks wetter I add less water. It seems to be fine. Also I don't stress about having it be 10 days. That seems excessive. I just make sure Ive fed it at least a few times.
You can always just let the levain go longer if it's not looking ready.
I failed on my first go around, but I know it was my own mistakes and I just followed a written recipe. Im about to go out to buy more flour, wish me luck!
On day 3 now....but wondering: why do we tightly cover, when in the many years I've made starters it's cover loosely? and my day 3 looked very different from yours. lots of bubbles and a beehive shaped mass. Interesting! It's really hot and humid in my home, as it's July 7 and I live in New england. For what that's worth...but I'm going to continue with my little starter, tho looks nothing like hers...
Since our recipe is low hydration, covering tightly prevents the surface from drying out too much which would inhibit expansion. On average, it will take about 14 days to ferment completely. This means showing bubbles and expanding within 6-8 hours of refreshing.
I have noticed it takes a lot longer for my starter to produce a yogurty smell since I am using Whole Grain Einkorn flour. I’ve been working on my starter for several weeks now and am making my second round of bread today. I’m hoping -based on how the bread turns out- that I can finally put my starter in the fridge. Otherwise, like Carla says, I’m just going to keep going! 🤣
When it bubbles up within 5 hours of refreshing indicates that it is nice and active and can go in the fridge.
Jovial Foods, Inc. Is it possible to over-refresh it? It’s definitely not ready after 5 hours yet. Should it be taking so long? I just chocked it up to being the whole grain flour.
And when is the best time to put it in the fridge? As soon as it has bubbled up or once it’s been refreshed?
@@elecviolnplar101 when it bubbles up within 5 hours of refreshing. this could take longer than 10 days depending on your conditions. It will not double but will show bubbles on the surface and sides and will spread out significantly. You could try refreshing every 12 hours instead of every 24 to speed it up a bit.
I love the videos Jovial Foods produces. Thank you very much for the hard work you as a company do to ensure we get great results at home.
Along those lines, I would love to know what brand of range is in the kitchen in Jovial Foods' videos (behind Carla).
Much appreciation!
Awesome video series on making sourdough from scratch. The recipe is the easiest to follow I've seen. thanks
Thank you!
I started my first ever "starter" using the Einkorn Whole Wheat. It's about 4 days in and already looking amazing! I can't wait to make some bread and hope to have this starter in my house for a long time to come.
@@lightguided2525 update?
First, thanks for the great videos! next are two questions. 1) what is the rationale behind using less whole grain flour in the starter process? and 2) Do you see any issue keeping my starter at the original 93% hydration (45 water/48 whole grain) and then dropping the hydration down for bread or pizza dough? Would that cause issues overall in the process? I'm using whole grain and with the hydration at 63% the starter is pretty stiff. As a beginner it feels easier to work with the starter at the higher hydration and then drop it down when making bread as the dough is easier to handle then.
Tom Taggart Thanks for pointing this out. I am struggling with my whole wheat starter and think it is because it is too dry. I will try this higher hydration mix (45/48) now.
@@cindytrotter9512 Hi Cindy, how are you struggling? After the initial day I basically kept the water at 35 and flour at 48. That keeps things stiff but not impossible to rework into the water (and it never fully 100% dissolves - but close). I did this for 14 days and I can bake bread that tastes good. At about day 10 I saw a change in the starter. It was almost creamy - but still stiff. Things are still pretty dense in the loaf but I plan to play around a bit. I am going to start a second starter and keep that starter at a high hydration (maybe around 85%) to see how it goes. Issue I am having now with the whole grain is that it is SUPER sticky - like almost unworkable. I baked a loaf today at around 77% hydration and that was really hard to work with. Next loaf I'm going to drop to like 67% to see if that's better? Only thing I can say is if it starts to get insane and sticking everywhere when you get your first loaf don't panic and don't scrap it. Just get it into the dutch oven as best you can and then see how it turns out. You can always modify next time to see how things change. I'll post again after next loaf (@67%) as today's may be a disaster? We'll see.
@@tomtaggart6646 Wow, thank you for responding! Lol, I am still in the middle of getting my starter started. Your encouragement to increase hydration has caused things to pickup quite a bit. I’ve also just added feedings 2x/day, so hopeful that will get me baking soon. The information regarding stickiness is a most helpful insight.
@@tomtaggart6646 And I too moved down to 37/48 for feedings which seems a nice middle ground. Helpful to hear you did as well. Hope that latest loaf turned out. I will update once I have something baked.
My starter is doing terrific. I've been refreshing it now (6 weeks into this) every two to three days.
QUESTION: At what point do I keep it in the refrigerator and feed it weekly or monthly?
2nd QUESTION: How do I increase it, so I can make several loaves a day to give as gifts during the holidays?
Once it is expanding and full of bubbles in a short period of time (5 hours or so) then it is strong enough to be refrigerated. If you want to increase it, just keep the ratio of refresh the same. We do a 10:30:60 (starter; water; flour) so if you wanted to triple it you would just multiply by 3 (30; 90; 180)
I don't know why everyone insists on using a scale -- they didn't have scales hundreds of years ago and the bread came out just fine. People need to learn to use their senses and eyeball what they are doing, how they are doing, and what changes are occurring. BTW this bread tastes absolutely delicious and no I don't own a scale.
Did you discard any of the starter dough while making the starter? I don't have a scale and I am not buying one for this.
Yes, because the starter becomes stronger. Most of the recipes are done with a scale so find one without and go from there. This Einkorn flour is very expensive so I can only afford to make bread once in a while, but wow does the loaf taste so good especially with butter.
People do not know what to expect with einkorn, so the scale helps everyone be on the same page with the measurements.
Really, well they expect to get great tasting bread - right? They just don't need a scale. The problem occurs because you can't treat Einkorn flour like those cheap processed flours most women buy - Einkorn has it's own unique formula - still you can achieve great tasting bread with a formula using a measuring cup or heck a hand if you want. People might not want to buy an expensive scale and they don't have to. "The same page" can occur with different methods of delivery.
This video was outstanding. THANKS!!
I think i have starter... or am getting close. i started one batch and discarded it because i failed to feed it within the 24 hour window (i work 13 hour shifts in healthcare). I've been working this batch for about 10 days now, and though i see no bubbles on top, when i remove the gray cap, the under portion is bubbly. Yay. I've been using the whole wheat, so using the 48g. I make my own flour from organic Einkorn in my Vita Mix. i'm really jazzed that this is starting to look like levin. Going to check it in 5 hours, just fed it.
Sounds like a good plan! Look for lots of activity and bubbling up within 5-6 hours of a refresh.
@@JovialFoodsInc Looks like i have enough activity (seems like lots really) to go to the next step. This morning i am making the 6-10 hour leaven to make bread with this afternoon. Carla mentions 120g of all purpose flour for this, but doesn't mention how much whole wheat to use? i used about 100g. Looked good mixing it, it seems like i got bubbles almost instantly. With the remaining starter, do i still just take 10g and refresh that ad infinitum? Seems like at some point you can refresh once a week, then once a month when strong enough. At what point do you start storing it in the fridge? Thank you.
@@paulv69 once it is bubbling up within 5 hours of refreshing you can store it in the fridge and refresh just weekly or when you are baking. Your 100 g for the WW flour was good-we suggest weighing a cup of WW flour at 96 grams.
You only mentioned discarding on day 5. But the previous days you did the same thing. Are you discarding those days as well? I'm confused on refreshing vs feeding. It seems like the exact same thing
On day 3 and 4 you want to push away the discoloration at the surface and transfer at least 10 grams into a clean bowl but you can transfer all but the discolored part to feed (see video at about 5:25 min). After day 5, you will only move forward with 10 grams of starter each time you refresh and discard the rest.
Actually, I don’t discard the excess starter but instead made it it onion pancakes. It just delicious with jovial einkorn flour that I used to make the starter. Im just frugal and it makes a great healthy snack👍
it started bubbling the next day and the third day I had loads of bubbles and when I mixed the 3rd day recipe I got quite firm dough ball, let's see tomorrow whether will be softer or stays firm, I use the ratio for whole grain einkorn flour
Our starter is a low-hydration starter- it should be like a little ball of dough when refreshed. It may plateau in activity on days 5-10 but you should see some bubbles on the bottom if you flip the container upside down after 8 hours. More activity should be evident after day 10 - look for it to react within 5 hours of refreshing.
That is commitment.
When building the starter, how will I know if it needs to be fed twice a day? This was suggested as a remedy in a reply to a question about what to do if the starter is not bubbling in six hours during the refresh stage. Thank you for these informative and clear videos!
If your starter is slow to react- meaning it takes 12-15 hours to show bubbles, you can try refreshing more frequently.
@@JovialFoodsInc thank you. I'm on day 8 of building the starter and it's not bubbling at all, even though my kneaded dough looks like the pictures. I'm using AP flour and filtered water. Is this normal?
@@TDonnell0816 that is the 'plateau' stage and it is normal to not see bubbles. Keep refreshing 1X per day for at least a few more days and you should see an increase in activity.
Hint concerning water: you can let chlorinated tap water sit in a open container overnight and the chlorine will be effectively gone in the morning. We have a water jug for suppertime; in the morning I use what's left for starter. It works fine even though the tap water around here is heavily chlorinated.
Yes! great tip-thank you for sharing
I'm so sorry to hear of Carla's passing. I read her daughter is carrying on her legacy. I'm so glad. She is such a beautiful, kind soul and I'm sure her children are the same. My question for the family is: after day 10 do you always keep it in the refrigerator and refresh every day Or can it live on your counter and be refreshed every day?
Once strong and active, it can be stored in the fridge and refreshed as needed or 1x per week to keep it strong. If you are baking daily, you will be refreshing as you use it. The culture will die at room temperature without daily feeding so the fridge prevents loss of active culture if you are not using it often.
I have absolutely loved learning from you in all of your videos. I am on day 18 of my attempt at the einkorn dry starter and my starter does not bubble up and hardly changes at all. I have been refreshing it once a day after day 5. Do you have any suggestions for me? I want this to work so badly! Thank you!
It can take a while to fully mature and ferment. What you are looking for is bubbles and flattening out/changing shape after 5-6 hours of a refresh to know that it is very strong. You can try refreshing 2X per day and try baking with it if you have bubbles; proofing might take a bit longer than recommended.
My einkorn sourdough starter is on day 8, it's a very dense starter yet? I'm staying true to trust magic!
our starter recipe is a low hydration starter - it should be like a small piece of bread dough. When it is strong, it will flatten and expand within 6 hours of refreshing.
where is lesson 2 , please make a playlist of all the lesson i saw lesson 1 and 6 not found in btween
would love to see a video showing this process but with the whole grain flour so i know if i am correctly making a starter with it. the one i have seems really thick compared to the starter with the all purpose flour.
Are you weighing the ww flour at 48 grams? it should come together and be a bit tacky after kneading with your hands. Our starter recipe is a low hydration starter and should look like a small piece of bread dough.
My question is.. When the starter is ready to bake bread, do I need to discard each time I refresh it? I am a little confused. Thanks for your help
You will always have discard if you are not baking. If you are regularly using the starter to make bread, you will be left with 10 grams - and nothing to discard. If you are not baking, your starter will be 100 grams. If you don't bake anything and it needs to be refreshed, you will have 90 grams to discard. During the first days of building a starter, there is always discard until it is strong enough.
Hello , I appreciate this video so much , A helpful critique on the video is that I didn’t hear you say out loud that the water to add to the starter should be around 100 degrees , I made my entire day 1 starter by trying to listen and do at the same time so I missed the screen showing it had to be 100 degree water , I’m hoping it’s ok or that will be a waste. I have it now in a toaster over on warm (around 100 Incase this heat is needed to kick it in growing gear) thank you again 🙏
Warm water is preferred but it will work with room temperature water or even cool water-cooler temperatures just slow everything down.
@@JovialFoodsInc , thank you so much for responding! Ok I put it in the warm toaster oven for about 6 minutes so I hope I didn’t ruin it. Blessings!
@@JovialFoodsInc thank you so much for responding I need all the help I can get 😁 I’m on day 4 and I have lots of bubbles and have never done this before, by warming up my first day starter I wonder if I made it too much of a bacteria breeding ground? I don’t know how strong it’s supposed to smell by today but mine is very sour smelling , should I restart ? Thank you!
@@crazyazmommy No; don't restart; that means fermentation is underway. Just keep refreshing! Only discard if obvious mold is growing. This is less likely as time goes by.
@@JovialFoodsInc , thank you so very much yet again!
Interesting stuff. You use a very stiff starter. I usually feed mine with a 1-2-2 feeding. I’ve been using regular tap water to feed my starter and bake my bread and it tastes just fine. I dunno why everyone hates on tap water.
It depends on your water-households with very hard or very soft water might have some difficulty. Yes, our starter is a dryer version.
We use well water but we use a Berkey water filter system because we have to chlorinate potable water. All of the water we drink and that I cook with gets filtered through the Berkey first. We live off grid 😊
Great job on the video Carla look forward to more
kidsplayunplugged Thanks!
kidsplayunplugged I
I wish I'd watched this before "finishing" my starter, now on day 5 & going only by the instructions in Carla's "Einkorn" cookbook. Because the cookbook doesn't say only take 10g of the starter into feeding and finishing stages, as Carla did here, it says take ALL of it (except the hooch you scrape off). So now I'm going into the "refresh" phase (day 5+) with a quite large ball of starter, which was possibly less optimally developed than it could've been by this point (will require more refreshes?) because the ratio of starter to new flour into each step was higher than optimal, and now I'm discarding >> 90% of it anyway? I feel I'm actually at a disadvantage for having bought the cookbook :(
Please see page 13 of the cookbook for day 6 forward; you did not make a mistake.
my starter was full of bubbles on day 2!
That's great! You will find that it levels off and appears to be really inactive on days 3-6 but keep going! Fermentation takes time.
Helpful answer for me too! I was coming on to say: I had so many bubbles after the first 48 hours and then was so bummed to see none on day 4! Thank you we will keep going. Ps if I am 6 hours late for refreshing it on day 4 will I be ok??
Wow and I thought marriage and having kids were a commitment! 15 year old starter! That's amazing! Thank you for explaining the steps so clearly. What is the grey stuff you scrape off and why is that the bad stuff? I was thinking the left overs I could make more than one starter with and give to friends who want to make sourdough but maybe dont have time to make a starter? I'm excited but nervous to have my gluten free kiddos try eating Einkorn sourdough bread. Anything I should look out for?
Hi Becky, the grey stuff is hard and oxidized, but underneath it is a beautiful, soft, yellow einkorn starter that will yield enough for baking and gifting to your friends!
Not sure if you’ll see this, but I’ve been working on my starter for like 14+ days and feeling discouraged. I started with an All Purpose Einkorn from Azure Standard and it never looked like your consistency with my measurements so I’m guessing their grain is slightly different. I’ve had to add a little extra water or less flour to get a similar texture to what I’m seeing in your video. Either way, over the course of the last two weeks, I haven’t seen that nice yellow that you have. I’m refreshing it daily. I’m considering purchasing Jovial All Purpose and starting from scratch, but don’t want to throw away what I’m doing if it’s working. It’s a thicker starter, barely any bubbles.
Be sure to weigh ingredients; our starter is a low hydration starter-more like a ball of dough than batter. Starter should bubble up within 5 hours of a refresh. This can take several weeks of diligent refreshing.
Seems like a lot of flour lost/wasted in the starter process, which is concerning since most people can't find value priced Jovial bags of flour. Maybe it's not that much, and it's just something that I'll need to try to find out how much exactly is lost.
With that said, you've had your starter successfully alive for 15 years - how often do you bake bread? Do you find that you use your starter a lot or do you have to waste a good portion of it? I'm reading Claus Meyer's baking book, and he has brought me to Jovial. His breads look amazing, and I can't wait to make some of them, but it seems the starter is pretty crucial to having the most successful bread you can make.
There's lots of ways to use the refuse starter - I found a lovely recipe online for pancakes, for instance. Don't throw it away!
I got busy and forgot about my starter for well over a month. When I finally pulled it out of the fridge to refresh it, it was moldy and I had to throw it away:-( I need to take time and start a new one. Our weather has cooled down and it should be a good time to make bread. Hopefully, since I had the starter going pretty well before, it won't take quite as long I hope. That said, I am trying to watch carbs and making breads and scones with einkorn doesn't help! They are so tasty and good.
sourdough is a great winter hobby!
@@JovialFoodsInc Yes, especially in the Caribbean. Summer gets too hot to turn the oven up for the great sourdough boule!
I have a question...I started my starter with the whole grain. But the starter is SO THICK, it doesn’t mix well with warm water to feed it. I’ve tried this several times, and the 48g/2 T. seems off to me. It won’t even mix together with that amount, it’s so thick, and doesn’t look like your video here...
Debbie Bishop Yes, I came on here because of the exact same reason. I’m using the 100% whole wheat einkorn 48/2 also. Mine does make a decent ball of dough but it is not sticky and it stays a ball of dough. Any insights or pics of the 100% ww starter would be great.
I have the same issue. I'm using whole wheat as well and it is super thick and stringy like. It gets bubbles underneath but it so thick I feel like the bubbles cant escape and so it develops a very strong acid smell...almost like fingernail polish remover. And it's super hard to mix up with water. Have either of you found a solution? I have had mine for a few months now and have been playing around with adding more water but I'm not sure what I'm doing.
Thanks for the video. I bought the cookbook and have been attempting this starter recipe, but must have read the directions wrong for days 3 and 4. Will try again. I'm determined to make this bread!
Lee Biczak You can do it, and if you have problems, you can always reach out to our office.
Well it's Day 10 for my starter and it has not changed since Day 4. Should I continue or start over again?
Lee Biczak Are you weighing the ingredients and letting it sit at room temp for 24 hours between refreshings?
Lee Biczak Keep refreshing for a few more days. It took someone in our office 15 days to see a lot of bubbling. Weigh the water too.
I'm weighing the water too. The dough doesn't really have a smell to it anymore either. I may give this one a bit longer as I start my 3rd attempt just in case... I'm determined and anxious to get it right! Thank you 🤔
Hi I bought your book and several 10 pound bags and have made the conversion from GMO wheat today. I am excited to learn more and sadden by Carlas Passing, may we ask why she is no longer with us? My condolences to her family and loved ones.
Thank you. Her family has asked for privacy around the details of her death. I can share that she did not pass from COVID or anything related to COVID.
Hi, Carla. Thank you for all of the hard work you've put in to making these videos. They are very helpful and easy to understand. I am a newbie at baking bread and don't think there is a lot of wild yeast floating around in my kitchen. I am on day 15 with my starter and have followed your instructions exactly. I have many bubbles underneath against the glass but only an occasional 1 or 2 on top. When I peel away the top layer, there are many air pockets/bubbles inside. It also smells wonderful! Do you think it is ready or do I need to see bubbles on top before it is strong enough to bake with? Thank you for your time.
Bubbles inside and visible on the top are good signs! It can take several weeks for fermentation to take place so keep refreshing until you see bubbling up within 5 hours of a refresh. You can try baking with your starter as is, and give a small pinch of yeast to the recipe to give the boost your young starter might need to raise the dough.
@David Durazo Yes, and bubbles on the top really look like pock marks rather than bubble gum type bubbles.
@David Durazo if it is active dry yeast add it to the liquid portion of the recipe or to the levain and proof until the dough has risen by 40%-
If I am refreshing using for example double the amount of starter, so 20g instead of 10g, do I also use double the amount of flour and water? Thank you
Yes
Day 5 for me and it wasn't bubbly in 6 hours, guess I'll wait? Shoot, seem to be good everyday but today but when I refreshed it everyday was always a ball, the next day was softer? Suggestions?
Not unusual for it to take 10 days or more of refreshing for it to fully ferment and become bubbly in 5-6 hours. A plateau with little activity around day 4-8 is also normal. Keep weighing ingredients and refreshing daily.
Can I make the Ei Korn starter, by feeding my current BF starter Einkorn, on each feeding? Second, what if I used my regular BF to leaving Einkorn bread recipe?
Yes; we recommend following our hydration and method if you are using our recipes. Don't understand the second part of your question.
@@JovialFoodsInc can i use my bread flower starter for the recipe?
Two more questions. On day 3 it doubled in less than 6 hours. (4 hours 45 min to be exact) Day 5 was about the same time. Do I still have to keep feeding it for the full 10 days before refridgerating it? Since it seems so strong now will I get a successful loaf of bread?
Also can I refridgerate it at day 6 and finish to day 10 a couple of weeks later and then put it back into the fridge?
If your starter is bubbling up within 5 hours, than you are ready to bake and do not need to continue to feed for 10 days. Bake a loaf of bread and if all goes well than you can refrigerate your starter. In the beginning, you should refresh your starter at least once after it has been in the refrigerator. With a mature and active starter, you will be able to use it directly out of the refrigerator.
Omg,I'm afraid to do it,even that I love sourdough, I have everything
Maggie A.C You really should give it a try.
Maggie it is so worth it, I have not baked the bread yet, but I am tending lovingly to my starter every day and I see more bubbles, I am so excited to see bubbles next day after I refreshed it, lol like watching a child grow, lol Do try it. It may take a while, I live in FL and even for FL it gets very cold at night right now, I am always so scared that my starter got chilled even though I wrap it in a towel, but it's alright, just give it a few minutes a day and you will get there. You Can Do It :D
Hello. First and foremost, sorry for your loss and may she rest in peace. I recently started my starter using whole wheat einkorn flour and I am on day 11 but my starter has not been rising. I realized that I have been making the mistake of using more than 10 grams of starter when refreshing starting day 5 (I had been using between 12-18 grams). Should I restart my starter or should I continue and just start using only 10 grams from now on?
Thank you 🙏
No, that is okay. Is your starter flattening out and showing visible bubbles after 8 hours? 12 hours? Continue with 10 grams for each refresh and when it activates in 6 hours or so it is strong enough to bake with. It won't really rise as much as flatten out- it should go from a ball when you first refresh to a flat but expanded dough-like piece after a few hours.
Second time using my starter - can you help? - removed from fridge & refreshed it but it didn't bubble up in 6 hours so I left it (warm dark cupboard) for 24 hours, still nothing, so I refreshed it again and within about 6-8 hours it bubbled up. I left it out that afternoon so I could mix a levain in the evening. In the morning my levain is a bit runny but has lots of small bubbles (no large and also none are pitted)..does this mean I did something wrong with my starter? Should I of refrigerated it as soon as it bubbled yesterday afternoon and therefore wrong to let it sit out more til the evening so I could mix up a levain? Or maybe not enough WW flour? I used 96g WW to mix levain. Can someone give me some guidance please? Thank you!
Hello. I'm so excited about this and appreciate your day by day instruction so much. I'm on day 4 using the whole wheat flour. I use my kitchen scale to measure out the 30 g water and 48 g flour. I've noticed that my starter after resting 24 hours is not as wet as yours in the video. Is this to be expected with the whole grain? It does spread out, is sticky and has bubbled but it's definitely thicker. Just wondering if I'm missing something or if I'm just overthinking it. Super excited to be making my first sourdough bread soon. :)
Keep following the instructions-it should be able to hold a ball shape after day 5 and as the bubbles increase, it will start to spread out. Day 1-4 you are building so it will be a bit looser.
I’m so glad someone else tried the whole grain too! Mine is thick, and only spreads out slightly and I’m on day 6. No bubble really. It goes from a ball to a slightly melted liking ball if that makes sense. Smooth with no bubbles on tops and quite thick and sticky. Is this normal?
Also do we continue to pull away the top layer to take the 10g of started of can I take any part at this point?
Excellent video!!
Hi I had a starter before not einkorn, but rye. I just started mine and after 48 hours I had a lot of bubbles on my 4th day it has doubled. It is sealed in the same container you use, but it seems dry. I live in the SOUTH so plenty of humidity.. but it does not have a good smell almost like a dirty sock , can you help? I grind my own einkorn.
Your starter should have a sour smell, almost like yogurt. And, this is not a very wet starter, so sounds like consistency is good.
I place my starter into my oven during the winter with the light on as my kitchen is just too cold. You said to keep it in the dark...why? The light keeps my oven around 80°F.
@@JovialFoodsInc thank you for the explanation. I didn't understand why it had to be dark.
@@JovialFoodsInc does the caratinoid content give Einkorn its unique color?
Yes, it contributes to the beautiful yellow color!
Hey Carla, thanks for all the great work you've been doing so far. I followed what you showed on this video except for the 4th day i decided i need to make few sourdough bread loafs for my friends and family so i doubled the amount ( 20g starter cream, 60g water, 120 einkorn ) i did this yesterday and today when i checked on it it spread into the container but its not as bubbly as it was the day before when it was half the amount ! I'm assuming its acting as if its day one because of the doubled amount ?? is that correct , please advise me if I'm doing the right thing
Love
Reem
Reem AlHabib It should bubble up the same, even when the recipe is doubled. It does bubble and then flatten out and spread. Maybe you let it rise longer?
I only did 24 hours each day for 4 days now, even when you said 48 hours first time i skipped cuz it picked up fast so i don't think its that ! what shall i do ? shall i give it a day and see what happens or should i refresh it and do the same feeding process ??
What grain I buy for making the all purpose flour, cause I prefer this one then whole wheat ,😊
jovialfoods.com/product/organic-einkorn-all-purpose-flour-2lb/ here is the link to our all-purpose flour. The grain used is our einkorn wheat berries but special equipment at the mill is used to remove some of the bran and germ.
Love this! Do you always use a closed container? I've tried to make this starter twice in a closed container but by day 2, it gets moldy. Do I have to wait 2 days or can I start refreshing after 1 day before it gets moldy. Thank you!
Make sure you have very clean tools and bowl and keep in a cool, dark location and check on it periodically.
Hey all 👋🏼 Annie here again. Lately I’ve been feeding my starter once per day (instead of twice), giving it extra time to let the yeasts develop stronger. Tonight I was about 30-60 minutes past the 24 hour mark and I noticed what looks like peach fuzz on the outside of my little starter baby...is that mold? 😩 Do I need to throw it out and start over, or is it somehow still usable? Your guidance is appreciated, especially since I am new to bread baking! ♥️ 🥖🌿
I would love to know the answer to this question as well.... Thank you!!
@@brittneycooper3442 I ended up scraping off the top and tried to get the fresh starter underneath and started over. Still alive to this day! Just thought I’d share! Happy sourdough baking!!!
@@AJGlam13 Awesome! Thanks for the info..... This was my second starter.... The first one I kept refreshing for about 31 days and still nothing so I decided it's best to start over lol.... So my second one I left for 2 days and got the peach fuzz I went ahead and threw it all out about hour ago cuz I didn't see this answer until just now.. I just started my third starter tonight 🤪and hopefully this will be the ONE 🤞🤞🤞 But thanks for the tip if it happens again when I check on it in 2 days I will just continue with it. 😁
Everytime I use yoursandwich bread recipe with pkg yeast you have on line, it falls in the middle. I always sift and weight. I added 100 gr more flour and it did not fall.
That's great-also proof carefully when using yeast. If you allow dough to rise more than 40% the gluten will break and it will not be able to rise more in the oven.
I'm a bit concerned. I ferment many things in my home; kefirs, kombucha, krauts, yogurt etc. My concern is that the very first day I started my sourdough I got a reaction (lots of bubbles in the dough) even though I worked in my kitchen, not in my fermenting room (my fermenting room is kept fairly steady at 72F ~ 22C but can get as hot as 82F ~ 27C. Is it possible that other bacteria got into my sourdough?
Wow Suzanne! I am sure with all those wonderful ferments your home is full of wild yeasts. Those yeasts help develop the starter. Don't be concerned, it sounds like you have a perfect environment for developing a strong starter.
Oh, one more thing, I made the starter with whole grain einkorn, (according to the weight you recommend), and it is way too watery to form at all. Do I need to add more whole grain einkorn or just let it sit until it absorbs more of the flour?
Actually nevermind, I just messed up the water measurement. 😣
Hi! All your videos helped me make a great loaf of bread--yay! Now I am just feeding the starter every week until I make another loaf. So do I have it correct that I feed 10 g of starter that I've taken from the fridge and add 30 g water (100 degrees F) and 60 g flour in clean glass container. Then roll into a ball to completely mix it. Then I put it back in the fridge? Or do I wait for a few hours until I see some bubbles first? Thank you.
You can do either, but we like to allow the starter to 'proof' in a warm spot before plunging it into the cold again!
Hi Carla, There is one thing I don't understand about the starters I have made. With modern wheat the starters add some sort of sugar (cane or honey). But you do not add this, is there a reason why?
Also, I have read that Einkorn starters are much faster to develop than regular wheat. But the recipes for a regular wheat starter is ready in 3-4 days. Is that because they added sugar?
There are many ways to create a starter, but the most traditional starter is made with flour and water and no sugar is necessary. Einkorn does not develop faster than regular wheat.
@@JovialFoodsInc OK thank you. I Love your recipes and videos!
I am glad I learned all this, I have done sour dough from rye flour, but I really can not afford to be so wasteful every time I make bread. May I just make yeast bread from einkorn flour? I am not being disrespectful, I am really wondering if I can make yeast bread from einkorn flour. I am used to yeast bread and baked goods.
Hi Grace. You CAN make delicious einkorn bread with yeast. Please check out our webiste for lots of great recipes. jovialfoods.com/recipes/?q=einkorn+bread
@@JovialFoodsInc Thank you so much :)
Hello, we’re following the recipe exactly and we’re on day 14. We’re seeing small bubbles on the bottom, but not on the top and it flattens out a bit, and it grows slightly. No where near doubling in size. Also, it seems our starter is very thick and very difficult to get to dissolve when refreshing it.
Is this normal and should we keep going? Thank you!!
Yes, einkorn will not double due to the weak gluten. Look for it to flatten out within 7 hours of refreshing. Our starter recipe is low hydration so thick is correct.
Hi! First of all, thank you sooo much for sharing and teaching. I’d like to show you how my day 3/48 hour dough looked. I’m not sure if it worked to fast or if it was okay. I went ahead and abstracted some yellow from the gray. However, there was quite a bit of gray. And there were many wholes and it was big. Your thoughts please.
The gray will dissipate after the pH level becomes a bit more acidic during fermentation. You can send pictures to info@jovialfoods.com
@@JovialFoodsInc thank you! I will!
I’m not sure if I should proceed with trying to refresh my stater since it’s been in the fridge since June and it’s now September. It looks like clabbered milk in the bottom of the jar, no bad smell but there was pressure in the jar when I took the lid off, no activity to speak of in it other then that. I also have some discard in a jar I was saving each time I refreshed the started at the very beginning, which I used once to make pancakes. I still have some leftover that I’d like to use for such a recipe, but again I’m not sure if I should, no funky smells or strange stuff growing in it. I did find a small spot of mold on the outside of the jar under the metal rings. I pulled both jars out or the fridge yesterday and the room holds around 60- 62* Any helpful advice would be greatly appreciated. I’m sitting here reading the chapter in your book on making a stater and refreshing it. I don’t see anything on refreshing a really old starter that’s been in the fridge several months.
Proceed refreshing with 10 grams of the starter that looks creamy yellow-perhaps the interior of the discard would yield the 10 grams you need. You should see bubbles on the first refresh, and it will get more active the more you refresh.