I've tried many einkorn sourdough bread recipes and this is the best one I've ever tried. Make sure to let that einkorn dough rise well. Our house is about 67 degrees and it took 8 hours. Then overnight in the fridge. Wonderful! This will now be our daily bread too. Thank you.
Hi Lisa, I bake my sourdough exclusively with whole grain fresh milled einkorn. I do it opposite of your method, where I mix the flour, water and starter, in almost the same proportions, in the evening. I then put it in the fridge overnight. I take it out in the morning, let it come up to room temperature, a couple of hours, then fold in one final cup of flour and the salt. That's the only stretch and fold I do then let it rest 15-30 minutes, then shape into a bread loaf pan. My trick is to grease the surface and my hands with coconut oil, instead of introducing flour or water to the dough, it works the best, no sticking! Lastly let it rise, till bubbly and doubled, and bake at 425° for the first 30 min. Then 375°for 20 min more or so. This method has helped me make a really good bake every time! Thanks for sharing your step by step!
So are you saying 1 cup starter, 1 cup of flour, 1 cup of water + another cup of flour? I am confused with "lour, water and starter, in almost the same proportions". Thanks
I think she means in about the same proportions as Lisa does. So maybe you should look at a Lisa's recipe and this is what she refers to. Follow Lisa's recipe but then follow this person's technique including adding the remaining one cup flour and salt the next day after the refrigerator.
I didn't see you cut into the loaf when completed, but I'm pretty sure it's going to be dense with a closed crumb structure. The dough needs more moisture if you want a less dense loaf. I would add another 1/4 to 1/3 cup of water. You can add 1/4 cup at the beginning, and then the rest before each folding session. The dough will be extremely sticky to the point where you will need wet hands and a bowl scraper to get it out of the bowl. You will need a well floured counter in order to perform the folds. It's messier, but well worth it in the final product. I'm sure this low hydration recipe will be easier to handle for beginners, but if you want a nice airy crumb you need to get the hydration up. Also be aware, Einkorn absorbs water more slowly and has much less gluten than traditional flour so adding the water in stages will help the gluten develop structure. Too much water early on will yield a weaker dough.
Thank you for adding this information. I find bread making so difficult! There are so many useful tips from people online that will go onto change the course of their breadmaking.
I preferred to mixed 70% sprouted Einkorn flour, 30% sprouted Spelt or sprouted Kamut flour for softened crumbs. Since Einkorn has the lowest gluten as compared to other ancient grains, as you mentioned, it preferred not to do much stretch and fold. It also didn’t like a deep score. Very small scored so it keep its shape before it goes into the oven. Preheat the oven to 550F, place the sourdough, sprayed a bit of water on the top, close the lid, place it in the preheated oven, close it and turn of the oven for 10 minutes, then turn it back on to 450F… you will get the big oven spring. 😊
I love the way you carry your baby ! Mexicans carry baby just like that in a wrap called rebozo My mom carried my son and her other grandchildren in one
Love this! I started using a plastic shower cap to cover my bowls. You can reuse them easily, I got a pack of 30 off amazon. They do need to be replaced when they tear, but it has worked so much better for me than platic wrap.
What a cute baking buddy! Some of my best memories growing up were baking with my mom and barbecuing with my dad, both amazing cooks. Glutin intolerant here. I just had a really fun time learning how to make sourdough bread. And, after a few hockey pucks, and thanks to sourdough sensei Chad's book and a lot of good instruction on RUclips, I started making some spectacular loaves. And, while I tolerate it a bit better, it is time to try einkorn. Thanks for showing us what you have learned! I'm ordering the einkorn now!
I just have to say great job on video and making sure ur kids have healthy attachment. Wish I would have known about this method 28 years ago. Great work! 🌾
The gluten changes with a slow rise to make it more easily digestible according to Andrea Warnocks book on bread. I find it so fascinating. Thanks for sharing things that are good to know!
Perfect timing! I’m starting a sourdough starter today - very excited to be able to make my own bread that hopefully is a bit easier to digest. I love sourdough, but it has gotten to be way more expensive to get at the grocery store than it was. And nothing beats homemade bread!
Hey Lisa! Because of one of your vídeos I just bought a Boba Wrap and I couldnt be more pleased with it! It is só amazing to carry my baby and have two free hands! Love your YT channel and blog!
As a mom of a 2 month old, I love seeing you work while wearing your baby. I have been stressed out trying to get things done while NOT wearing my baby. You’re giving me encouragement to wear him again while getting work done.
@@MariaM-hn9zl Former L&D nurse here. Go ahead and use the tummy, say I, after seeing so many "flat heads" requiring helmets! Think we lost our common sense, once again. Or at the very least, always and often on their tummy while awake. Much more to be said...
@kayspencer4234 agree. Prone position reduces respiratory stress. Total nonsense to blame parents for tummy sleeping. Babies are dying because they are being poisoned. Simple as.
I love how you always take the leap to adapt and apply your knowledge from elsewhere! Your learnings are always so helpful. Thank you for reworking a recipe you had already worked hard on this help us even more!
I made my first sourdough bread last week. Let it rise twice second rise covered in refrigerator over night. Came out fine. Need sharper razor to score more precisely. Thanks great timing on this video. ❤👍🙏
I love that you share so much knowledge! It would be SO amazing if you could put out a video on how to make bread/baked goods with solely whole wheat einkorn flour. Seeing as how making AP out of freshly milled berries is nearly impossible at home, and not wanting to have to buy AP einkorn from a company, I’m sure there are many of us who would be so blessed by a experienced bread baker like yourself sharing more whole wheat einkorn recipes!! 🙏🏻💞🍞🥖
Thank you, Lisa! I appreciate you sharing your knowledge with us! My family has a little baking business (just out of our home) and I am excited to try sourdough and offer a healthier version of our breads to those we love! Blessings to you from fellow RUclips friends from Kansas!
I've used your french bread recipe and modified it by making a few folds (like in this recipe) about 20-30 minutes apart and then proceeding doing like your sourdough bread for beginners and had great results with beautiful loaves. Thank you Lisa.
Perfect video to watch while I made my low carb bagels. I LOVE bread! Yours always looks so delicious. Seriously, if someone made a perfume that smelled like baked bread I’d buy it! 🥰
Recently I started doing my sourdough like this. Make the dough in the morning,,then let sit,overnight in the fridge and I am very happy with it. Great video Lisa
Thank you so much Lisa! I will try this tomorrow!! ❤️💕 After about 3 different attempts at my whole grain sourdough starter…. I FINALLY have been successful in keeping it alive and happy for a little less than 2 months now!! (I’ll have to check my prior comments date to find out exact date)…. I’m super happy about it!! ☺️🙏🏼💕 I’ve made sourdough pancakes so far (my husband said they were the best he’s ever had) and I’m going to try bread and also bagels tomorrow. So very excited. Much love from Oregon 🌲🌲❤️ ~Trina~
Just fed my starter and wanted to try my first loaf later today - PERFECT timing, thanks! (I've made foccacia before and it changed my mind about sourdough so I'm venturing out today with loaf making. Thanks!
I love reading through the comments! You’ve definitely started a sourdough movement! Thank you for everything you teach through your channel! And, the babies are the cutest to look at! 🥰
Great instructional video as always! Now we All want more information about that beautiful mockmill - why grind our own flour , comparison between that and nutrimill you have used for years l. Thanks Lisa!
I just started putting my dough in the fridge over night after the autolyse, stretch and folds and rest and it has made a huge difference. The bread springs much better. I can start late and still get it in the fridge at bedtime. It has a chance to actually ferment. and the next day I can bake when I am ready rather than trying to ctach the dough at the perfect time, which has always been a challenge.
Are you saying you do the fridge time overnight to ferment and then in the morning you pull it out and that's when it does the doubling? Sorry, I am still a bit of a newbie and I'm finding that I'm not getting it going until later in the day so I'm loving the comments of experienced people to help me work out options!
@@chetibbets2467 I add the water to the flour and let it autolyse for an hour, then add the starter, knead and let rest then add the salt, knead and let rest, then I stretch and fold every 20 minutes for 2 hours. I then let it rest for an hour or two or until it's ready to shape. I do the first shaping then put it in a glass bowl and cover it with a shower cap and pop it in the fridge over night. In the morning I pre heat the oven, do a final shaping and bake it.
Tip: use bubble wrap. Just lay it over the bowl, over the banneton, over the tin, whatever, bubbles facing down. It won't stick, and you can wash and re use it. Saves plastic. I also have and use those thin shower caps, like you find in hotels. Work great over bowls. Can also be washed out and reused
I've been baking sourdough for almost 3 years with my own starter (Einkorn) I could never get the big bubbles. After watching this video I followed your guidance. Put it in the fridge for 18 hours. I can't believe how well it turned out. Interesting the top didn't crack, I did score it. Wish I could share pictures. Thank you very much 😀
I've just rejuvenated my sourdough starter and love to make pancakes...I think I'll be brave a try this method of break making...I'm excited! Thank you so much!
As always, a very informative video.......Have you ever made a video about how you came to live this very natural lifestyle, or were you raised to live a very close to the earth lifestyle?....I very much admire you, as it takes a lot of work on a daily basis....I don’t know if you have written a book on parenting, but I think it would be a great idea. I always go back to that old saying, “ Children learn what they live, and live what they learn”. (my mom used to say something very similar to that)
Lisa…I can’t remember if you ever use Vita Wheat Gluten in your bread but I started using it probably 25 years ago when I first started seeing it in recipes….THEN, I found a recipe where I could make an equivalent product at home in 2002 and have been making my own ever since. (I got my first sourdough starter in 1972 from my Uncle Boots who was retired from being the plant manager at Suntide Oil Refinery in Corpus Christi, Texas…it no longer exists having been bought out years ago…and my Uncle Boots Hutsell passed away in the 80’s, I believe.). The starter that Uncle Boots gave me was an Alaskan starter that was already about 50 years old when it was first brought to the lower 48 in 1957 by Jack Mabee so it is quite old and a great starter. Back to the dough enhancer….I wanted to share the recipe with you…it is exactly what it is called…a dough enhancer. Easy to make and easy to store. I usually put some in every bread that I make. Here is the recipe: Dough Enhancer…..4 cups of dry powdered milk (rice or soy milk powders ONLY may be substituted)…3/4 cup lecithin powder or granules……3 Tbsp. Pure Vitamin C powder….2 Tbsp. Ground ginger….3 Tbsp. cornstarch or arrowroot powder……Mix all ingredients together in a large mixer bowl equipped with wire whisks….or use a hand whisk and a really large bowl. Mix until well blended. Store in a container with a tight fitting lid. Refrigeration is not necessary but is preferred for longer periods of storage. Use in bread recipes at room temperature. 3 to 4 Tablespoons is adequate for most 4 to 6 loaf size recipes. Really makes a very noticeable difference in in the finished bread whether it is sourdough or regular yeast risen bread. I envy you that sweet baby boy on your chest. I had 2 sons and then 5 daughters and I loved being a stay-at-home mom (most of the time) and I miss not having a full house, cooking, baking and all that goes with having a bunch of growing children around. If a food could be made homemade, I made it and still do although I had never made sauerkraut before I watched you make it. Started making it about two weeks ago. We have now eaten the first half gallon…I have 7 quarts in the pantry that I canned and a new gallon fermenting on the counter. We really loved it…so much better than store bought. I have set a sourdough sponge to start some loaves of bread tomorrow, and have all of my ingredients ready to make homemade apple butter tomorrow using my old reliable slow cooker and unsweetened applesauce…then an going to can the apple butter….yum. I am going to try making it with one of the new brown sugar and white sugar substitutes to see how it comes out. I am diabetic so am cutting down on carbs as much as possible which is also a reason I mostly make sourdough baked goods. Sourdough bread is so much better for a diabetic than regular yeast bread products. Looking forward to having some of my homemade cottage cheese with some sliced strawberries, some of my homemade yogurt and a tablespoon of my homemade granola on it for breakfast…yum! You enjoy your beauty, your good health and the fun you have of rearing you beautiful children…these years will be way behind you before you can say, “My hens are laying eggs like CRAZY!” Keep being a good wife and mother…you are doing the most important, and hardest, job that any woman can do. BTW…..I don’t know if you all have any bee hives but I would suggest you try beekeeping. I had a hive for 10 years…not much actual work for a great reward in honey and very educational for the whole family. Bye!
You inspired me to try making bread with einkorn flour. It is the most flavorful bread ever and I just started making it with my own starter... so good! I bake it in a cast iron loaf pan for now and it turns out great. Thank you for the inspiration, also your house is so lovely!
We recently just found your channel. It is so soothing and peaceful. And very informative! My husband just tested out your advice for cleaning our cast irons the other night. =) He was proud of himself. Thanks for sharing all you do. =)
Thank you for sharing your recipe! How generous! Could you please do a comparison video between the Nutrimill and the Mockmill? I'd like to know about things like dust, noise, fineness of the grind for different recipes (like cakes), and your overall thoughts after using them both.
This is a great tutuorial of working with Einkorn. I used to exclusively use Einkorn but switched to a less expensive King Arthur Bread Flour. My only critique about this tutorial is that most artisan breadmakers use METRIC and even though I'm not very "artisan-ish" I wouldn't use standard cup measures. I only use recipes in Metric because I know it is more accurate than US standard measures. Otherwise...great video.
Can you make the same bread gluten free? Not for me but someone in my family cannot eat any bread, Just wondering. I love all your breads, so beautifully done. You are an expert now. I will try this recipe so I will go to your blog. Thank you Lisa you are so knowledgeable 💕🙏
Wow, your bread came out lovely! Have you tried the other ancient grains (Emmer, spelt, kamut) to make bread? I’m really interested in using these grains for bread, but still intimidated by the process not coming out right. If you do try these, please make a video? You make things look so easy. Love this video. Thanks for sharing ! 💚
Thanks Lisa! I do have to say I get slight anxiety watching your baby sleep as you make all those noises in the kitchen! haha My Theo is now 16 months old and sleeps so lightly and would wake up so quickly if I tried this. Oh to be a newborn again!
I’m so happy I found you! I love to use many of your recipes, I was wondering if I prep 2 einkorn breads can I bake one and leave the other one in the fridge for a couple of days?
My daughters have gluten sensitivities and they love sourdough bread. It’s the only one that doesn’t bother them. The only recipe I have gotten to work for me is following the Nourishing Traditions cookbook for children.
@@YeshuaKingMessiah it’s using sourdough starter, flour and water and then letting it sit covered with damp towel for 4-12 hrs. After that you mix in honey & salt and scrape into greased pan where you let it sit another 4-12 hrs (covered) and then bake 350 for 1 hr.
@@justme2059 how do u incorporate honey into the dough after fermenting? Do u stretch n fold the dough at all? You just bake in a loaf pan, no cast iron?
@@YeshuaKingMessiah it’s a thick batter that you can stir it into. I haven’t had luck with any dough that I have to stretch, not sure what I do wrong but the recipe I have it’s a thick batter that cooks up into a nice airy bread with a crunchy crust and has the tang of sourdough.
Morning Lisa.. Did you play sports in school?? Cause you throw that ball of dough around like a football 😂😂😂 Thanks for the video I love watching you make bread..
First, thank you for the content! I just have a concern about the measurements, in the recipe you state 3 cups of flour but not the equivalent in grams. That would be fine, but in the video, you scope the flour with the measuring cup directly from the bag, which would compact the flour giving you a lot more weight than if you fill the cup using a spoon. Can you give me the exact weight in grams for the flour, I would really appreciate it, Thanks
www.farmhouseonboone.com/einkorn-sourdough-bread/. I do not have those available currently. We are working to add those measurements to the blog but that will take time to get them all added.
I use a shower cap to put over my bowl as the bread is doing its thing. Reallyveadybto takecon and off and to rinse and reuse. One cap can last for ages.
I am wondering if spelt flour might yield similar results? It’s one I know my kids have tolerated in other recipes as we are slowly transitioning to healthier options. I am new to bread making and learning a ton from your channel and podcast. Thank you for such detailed tutorials!
Good Morning!!! I so look forward to you! I spotted your mill last week and immediately looked them up. I have been wanting a mill for a couple years but just couldn't bring myself to spend so much....but....I am sooooo wanting this mill. Do you feel the 200 is really necessary for a home baker? The prices are high so I don't want to go overboard. Anyone have any advice? I bake about 1-2 loaves per week plus rolls and English muffins...blessings!
Thank you, Lisa. I also use a lot of einkorn for the health of my family. I am excited to try this recipe! One question, I do not have a grain grinder so when you say to use einkorn flour and whole grain flour, what could I use for the whole grain flour? That may be a silly question! I feel like I am missing a basic principle here!
I have bought einkorn from Jovial before and I liked it and would love to use only that, but it's just so dang expensive. 😔 Out of my budget to buy it exclusively. I would love to try the einkorn sourdough one day. I bet it's incredible.
I made this step by step and baked it as directed. It looked beautiful and when I sliced it the bread was doughy in the middle 😢 should I have let this come up to room temperature before baking?
So I’m trying to get away from any all purpose flour for health benefit reasons, sticking solely to fresh milled whole grains, how would this work with 100% fresh milled einkorn? Have you done one of those loaves yet?
I've tried many einkorn sourdough bread recipes and this is the best one I've ever tried. Make sure to let that einkorn dough rise well. Our house is about 67 degrees and it took 8 hours. Then overnight in the fridge. Wonderful! This will now be our daily bread too. Thank you.
Hi Lisa,
I bake my sourdough exclusively with whole grain fresh milled einkorn. I do it opposite of your method, where I mix the flour, water and starter, in almost the same proportions, in the evening. I then put it in the fridge overnight. I take it out in the morning, let it come up to room temperature, a couple of hours, then fold in one final cup of flour and the salt. That's the only stretch and fold I do then let it rest 15-30 minutes, then shape into a bread loaf pan. My trick is to grease the surface and my hands with coconut oil, instead of introducing flour or water to the dough, it works the best, no sticking!
Lastly let it rise, till bubbly and doubled, and bake at 425° for the first 30 min. Then 375°for 20 min more or so.
This method has helped me make a really good bake every time! Thanks for sharing your step by step!
Thank you Samantha! So nice to glean info off each other!
So are you saying 1 cup starter, 1 cup of flour, 1 cup of water + another cup of flour? I am confused with "lour, water and starter, in almost the same proportions". Thanks
I think she means in about the same proportions as Lisa does. So maybe you should look at a Lisa's recipe and this is what she refers to. Follow Lisa's recipe but then follow this person's technique including adding the remaining one cup flour and salt the next day after the refrigerator.
Thank you for the tips! I just got a mill and einkorn berries and will attempt this!
I didn't see you cut into the loaf when completed, but I'm pretty sure it's going to be dense with a closed crumb structure. The dough needs more moisture if you want a less dense loaf. I would add another 1/4 to 1/3 cup of water. You can add 1/4 cup at the beginning, and then the rest before each folding session. The dough will be extremely sticky to the point where you will need wet hands and a bowl scraper to get it out of the bowl. You will need a well floured counter in order to perform the folds. It's messier, but well worth it in the final product.
I'm sure this low hydration recipe will be easier to handle for beginners, but if you want a nice airy crumb you need to get the hydration up. Also be aware, Einkorn absorbs water more slowly and has much less gluten than traditional flour so adding the water in stages will help the gluten develop structure. Too much water early on will yield a weaker dough.
Thank you for adding this information. I find bread making so difficult! There are so many useful tips from people online that will go onto change the course of their breadmaking.
I preferred to mixed 70% sprouted Einkorn flour, 30% sprouted Spelt or sprouted Kamut flour for softened crumbs. Since Einkorn has the lowest gluten as compared to other ancient grains, as you mentioned, it preferred not to do much stretch and fold. It also didn’t like a deep score. Very small scored so it keep its shape before it goes into the oven. Preheat the oven to 550F, place the sourdough, sprayed a bit of water on the top, close the lid, place it in the preheated oven, close it and turn of the oven for 10 minutes, then turn it back on to 450F… you will get the big oven spring. 😊
I love the way you carry your baby ! Mexicans carry baby just like that in a wrap called rebozo My mom carried my son and her other grandchildren in one
The baby has grown so much. I love when he pops his head out. He is so alert. ❤️
Love this! I started using a plastic shower cap to cover my bowls. You can reuse them easily, I got a pack of 30 off amazon. They do need to be replaced when they tear, but it has worked so much better for me than platic wrap.
That's an awesome idea 💡
I just put a plate on top
Good idea 💡
Kristin at Full Proof baking uses them, too! It is a good idea. Thanks for the tip about the big pack on Amazon. 😀
There’s also a brand called CoverMate that’s the same concept - plastic wrap covers with elastic, which can be cleaned with soap and water.
Thank you.This is the best video about einkorn sourdough bread.I was about to give up until I found this video.
I love watching you make bread and I love how you have Theo with you. ❤️☺️❤️☺️
That loaf of bread turned out fantastic. I also love seeing the baby peek around to see what's going on :) So sweet.
What a cute baking buddy! Some of my best memories growing up were baking with my mom and barbecuing with my dad, both amazing cooks. Glutin intolerant here. I just had a really fun time learning how to make sourdough bread. And, after a few hockey pucks, and thanks to sourdough sensei Chad's book and a lot of good instruction on RUclips, I started making some spectacular loaves. And, while I tolerate it a bit better, it is time to try einkorn. Thanks for showing us what you have learned! I'm ordering the einkorn now!
I just have to say great job on video and making sure ur kids have healthy attachment. Wish I would have known about this method 28 years ago. Great work! 🌾
The gluten changes with a slow rise to make it more easily digestible according to Andrea Warnocks book on bread. I find it so fascinating. Thanks for sharing things that are good to know!
Perfect timing! I’m starting a sourdough starter today - very excited to be able to make my own bread that hopefully is a bit easier to digest. I love sourdough, but it has gotten to be way more expensive to get at the grocery store than it was. And nothing beats homemade bread!
Sounds awesome. I started one a couple weeks back I messed it up I may get back at it today. I love sourdough!
My husband had one going a couple years ago but we let it go… now it’s my turn to give it a try! Good luck on yours!
I’ve been making her recipe for months now and started with her recipe for the starter and it has worked from the first batch! Good luck!
I’m happy to hear all the positive experiences with sourdough starters.. 🍞
I love seeing you carry your baby with you!! Brings back good memories. Your vlog is a blessing and so are you!
Hey Lisa! Because of one of your vídeos I just bought a Boba Wrap and I couldnt be more pleased with it! It is só amazing to carry my baby and have two free hands! Love your YT channel and blog!
You are such an inspiration!
I'm not a baker and don't know anything about this stuff. I just like watching you! It's so relaxing and interesting! 🥰
Same! 😊
As a mom of a 2 month old, I love seeing you work while wearing your baby. I have been stressed out trying to get things done while NOT wearing my baby. You’re giving me encouragement to wear him again while getting work done.
How do you lay baby down at night?
@@MariaM-hn9zl Former L&D nurse here. Go ahead and use the tummy, say I, after seeing so many "flat heads" requiring helmets!
Think we lost our common sense, once again. Or at the very least, always and often on their tummy while awake. Much more to be said...
@kayspencer4234 agree. Prone position reduces respiratory stress. Total nonsense to blame parents for tummy sleeping. Babies are dying because they are being poisoned. Simple as.
I love how you always take the leap to adapt and apply your knowledge from elsewhere! Your learnings are always so helpful. Thank you for reworking a recipe you had already worked hard on this help us even more!
TEACHINGS, not LEARNINGS. Incorrect English.
I made my first sourdough bread last week. Let it rise twice second rise covered in refrigerator over night. Came out fine. Need sharper razor to score more precisely. Thanks great timing on this video. ❤👍🙏
I love that you share so much knowledge! It would be SO amazing if you could put out a video on how to make bread/baked goods with solely whole wheat einkorn flour. Seeing as how making AP out of freshly milled berries is nearly impossible at home, and not wanting to have to buy AP einkorn from a company, I’m sure there are many of us who would be so blessed by a experienced bread baker like yourself sharing more whole wheat einkorn recipes!! 🙏🏻💞🍞🥖
Thank you, Lisa! I appreciate you sharing your knowledge with us! My family has a little baking business (just out of our home) and I am excited to try sourdough and offer a healthier version of our breads to those we love! Blessings to you from fellow RUclips friends from Kansas!
I've used your french bread recipe and modified it by making a few folds (like in this recipe) about 20-30 minutes apart and then proceeding doing like your sourdough bread for beginners and had great results with beautiful loaves. Thank you Lisa.
Perfect video to watch while I made my low carb bagels. I LOVE bread! Yours always looks so delicious. Seriously, if someone made a perfume that smelled like baked bread I’d buy it! 🥰
Wanda I hear you! 😅🤣
So cute to see Theo peek his head out. I love Einkorn and am going to try this mix of flour. The bread looks delicious! 😊
I found that a new shower cap works better than plastic wrap plus you can reuse each time!
Recently I started doing my sourdough like this. Make the dough in the morning,,then let sit,overnight in the fridge and I am very happy with it. Great video Lisa
Thank you so much Lisa! I will try this tomorrow!! ❤️💕
After about 3 different attempts at my whole grain sourdough starter…. I FINALLY have been successful in keeping it alive and happy for a little less than 2 months now!! (I’ll have to check my prior comments date to find out exact date)…. I’m super happy about it!! ☺️🙏🏼💕
I’ve made sourdough pancakes so far (my husband said they were the best he’s ever had) and I’m going to try bread and also bagels tomorrow. So very excited.
Much love from Oregon 🌲🌲❤️
~Trina~
LOVE your kitchen, especially the stove and sink!!!!!
Thanks so much! 😊
I love the flavor of Einkorn, it is so delicious.
Just fed my starter and wanted to try my first loaf later today - PERFECT timing, thanks! (I've made foccacia before and it changed my mind about sourdough so I'm venturing out today with loaf making. Thanks!
Thanks for the video. That's pretty cool how you carry your baby!
I love reading through the comments! You’ve definitely started a sourdough movement! Thank you for everything you teach through your channel! And, the babies are the cutest to look at! 🥰
I love your kitchen, so warm. Adorable baby too!
I just bought a mock mill. So now I’m starting to buy bulk grains. I will be buying eicorn berries. Thank u
Wonderful!
Great instructional video as always! Now we All want more information about that beautiful mockmill - why grind our own flour , comparison between that and nutrimill you have used for years l. Thanks Lisa!
Your videos are always so helpful and informative. Thank you! ❤️
I just started putting my dough in the fridge over night after the autolyse, stretch and folds and rest and it has made a huge difference. The bread springs much better. I can start late and still get it in the fridge at bedtime. It has a chance to actually ferment. and the next day I can bake when I am ready rather than trying to ctach the dough at the perfect time, which has always been a challenge.
Yes! These are the kinds of things that experience and practice will teach you and you can begin to understand how easy sourdough can be.
Are you saying you do the fridge time overnight to ferment and then in the morning you pull it out and that's when it does the doubling? Sorry, I am still a bit of a newbie and I'm finding that I'm not getting it going until later in the day so I'm loving the comments of experienced people to help me work out options!
@@chetibbets2467 I add the water to the flour and let it autolyse for an hour, then add the starter, knead and let rest then add the salt, knead and let rest, then I stretch and fold every 20 minutes for 2 hours. I then let it rest for an hour or two or until it's ready to shape. I do the first shaping then put it in a glass bowl and cover it with a shower cap and pop it in the fridge over night. In the morning I pre heat the oven, do a final shaping and bake it.
Your breads always look so so beautiful! Know they taste wonderful also. 🥰
Lisa, sourdough must be super popular with your viewers. You make a lot of great videos on it. I really enjoy your channel. 🧡
I'm so happy to hear that!
Tip: use bubble wrap. Just lay it over the bowl, over the banneton, over the tin, whatever, bubbles facing down. It won't stick, and you can wash and re use it. Saves plastic. I also have and use those thin shower caps, like you find in hotels. Work great over bowls. Can also be washed out and reused
I've been baking sourdough for almost 3 years with my own starter (Einkorn) I could never get the big bubbles. After watching this video I followed your guidance. Put it in the fridge for 18 hours. I can't believe how well it turned out. Interesting the top didn't crack, I did score it. Wish I could share pictures. Thank you very much 😀
Wonderful!
I've just rejuvenated my sourdough starter and love to make pancakes...I think I'll be brave a try this method of break making...I'm excited! Thank you so much!
As always, a very informative video.......Have you ever made a video about how you came to live this very natural lifestyle, or were you raised to live a very close to the earth lifestyle?....I very much admire you, as it takes a lot of work on a daily basis....I don’t know if you have written a book on parenting, but I think it would be a great idea. I always go back to that old saying, “ Children learn what they live, and live what they learn”. (my mom used to say something very similar to that)
I have never worked with einkorn flour … excited too 💓
Good job! And most beautiful infant!
Love your recipe and method, thank you! 🌟
Lisa…I can’t remember if you ever use Vita Wheat Gluten in your bread but I started using it probably 25 years ago when I first started seeing it in recipes….THEN, I found a recipe where I could make an equivalent product at home in 2002 and have been making my own ever since. (I got my first sourdough starter in 1972 from my Uncle Boots who was retired from being the plant manager at Suntide Oil Refinery in Corpus Christi, Texas…it no longer exists having been bought out years ago…and my Uncle Boots Hutsell passed away in the 80’s, I believe.). The starter that Uncle Boots gave me was an Alaskan starter that was already about 50 years old when it was first brought to the lower 48 in 1957 by Jack Mabee so it is quite old and a great starter. Back to the dough enhancer….I wanted to share the recipe with you…it is exactly what it is called…a dough enhancer. Easy to make and easy to store. I usually put some in every bread that I make. Here is the recipe: Dough Enhancer…..4 cups of dry powdered milk (rice or soy milk powders ONLY may be substituted)…3/4 cup lecithin powder or granules……3 Tbsp. Pure Vitamin C powder….2 Tbsp. Ground ginger….3 Tbsp. cornstarch or arrowroot powder……Mix all ingredients together in a large mixer bowl equipped with wire whisks….or use a hand whisk and a really large bowl. Mix until well blended. Store in a container with a tight fitting lid. Refrigeration is not necessary but is preferred for longer periods of storage. Use in bread recipes at room temperature. 3 to 4 Tablespoons is adequate for most 4 to 6 loaf size recipes. Really makes a very noticeable difference in in the finished bread whether it is sourdough or regular yeast risen bread. I envy you that sweet baby boy on your chest. I had 2 sons and then 5 daughters and I loved being a stay-at-home mom (most of the time) and I miss not having a full house, cooking, baking and all that goes with having a bunch of growing children around. If a food could be made homemade, I made it and still do although I had never made sauerkraut before I watched you make it. Started making it about two weeks ago. We have now eaten the first half gallon…I have 7 quarts in the pantry that I canned and a new gallon fermenting on the counter. We really loved it…so much better than store bought. I have set a sourdough sponge to start some loaves of bread tomorrow, and have all of my ingredients ready to make homemade apple butter tomorrow using my old reliable slow cooker and unsweetened applesauce…then an going to can the apple butter….yum. I am going to try making it with one of the new brown sugar and white sugar substitutes to see how it comes out. I am diabetic so am cutting down on carbs as much as possible which is also a reason I mostly make sourdough baked goods. Sourdough bread is so much better for a diabetic than regular yeast bread products. Looking forward to having some of my homemade cottage cheese with some sliced strawberries, some of my homemade yogurt and a tablespoon of my homemade granola on it for breakfast…yum! You enjoy your beauty, your good health and the fun you have of rearing you beautiful children…these years will be way behind you before you can say, “My hens are laying eggs like CRAZY!” Keep being a good wife and mother…you are doing the most important, and hardest, job that any woman can do. BTW…..I don’t know if you all have any bee hives but I would suggest you try beekeeping. I had a hive for 10 years…not much actual work for a great reward in honey and very educational for the whole family. Bye!
You inspired me to try making bread with einkorn flour. It is the most flavorful bread ever and I just started making it with my own starter... so good! I bake it in a cast iron loaf pan for now and it turns out great. Thank you for the inspiration, also your house is so lovely!
Wonderful!
The baby is beautiful ! ❤️
Lisa the bread is beautiful!! I left a comment about Theo and not the bread!! 😉
Thank you Lisa. Your breads always turn out so beautiful. I’m planning start soon to make a starter ❣️❤️😊
awe thank you!
We recently just found your channel. It is so soothing and peaceful. And very informative! My husband just tested out your advice for cleaning our cast irons the other night. =) He was proud of himself. Thanks for sharing all you do. =)
This is great! Thank you!!! I'm hoping to eat bread again
So excited you shared this one! I just got my starter from a friend this past weekend. Can’t wait to give this recipe a try! ♥️
Thank you for sharing your recipe! How generous! Could you please do a comparison video between the Nutrimill and the Mockmill? I'd like to know about things like dust, noise, fineness of the grind for different recipes (like cakes), and your overall thoughts after using them both.
Our Gabled Home just did a mill comparison video.
@@darthfiende1 Thank you! I'll check it out. 😎
Thank you for sharing all your knowledge with us.
Yes! I’m so excited about this. Really happy you made this video because I tried Carla’s recipe and really wanted your take on it!
Finally!! The recipe I have been waiting for!
The best receipe ever. Baked today
I love your einkorn recipes.
I'm so glad!
I do have a mockmill too; it works by being attached to the front of the kitchenAid.
Looks really delicious!! 👏🏻 I will try out this recipe as well. I love baking my own bread! So much healthier 👏🏻😊🤩👍🏼
Starting my sourdough starter is the scariest! I’ve tried several times quite unsuccessful…will give it another try …
It’s worth the effort. It’s such a rewarding experience!
@@FarmhouseonBoone a step at a time….
Take care and be blessed.
Thankyou Lisa yr a sweet heart...
This is a great tutuorial of working with Einkorn. I used to exclusively use Einkorn but switched to a less expensive King Arthur Bread Flour. My only critique about this tutorial is that most artisan breadmakers use METRIC and even though I'm not very "artisan-ish" I wouldn't use standard cup measures. I only use recipes in Metric because I know it is more accurate than US standard measures. Otherwise...great video.
You are the best! Thank you for this!
Your kitchen makes me feel peaceful and quiet in the mornings.🤍
As always......beautifully done.....
Just made my first loaf. Can’t wait to taste
Thank you!!!😊
Looks great Lisa! ❤ I am hungry 😋
Can you make the same bread gluten free? Not for me but someone in my family cannot eat any bread, Just wondering. I love all your breads, so beautifully done. You are an expert now. I will try this recipe so I will go to your blog. Thank you Lisa you are so knowledgeable 💕🙏
Will certainly try this!
Wow, your bread came out lovely! Have you tried the other ancient grains (Emmer, spelt, kamut) to make bread? I’m really interested in using these grains for bread, but still intimidated by the process not coming out right. If you do try these, please make a video? You make things look so easy. Love this video. Thanks for sharing ! 💚
Excited to try this recipe! Thank you for sharing!
Sourdough is my favorite 😍 can’t wait to try this out
You inspire me!!! Making this bread today 😀
Thanks Lisa!
I do have to say I get slight anxiety watching your baby sleep as you make all those noises in the kitchen! haha My Theo is now 16 months old and sleeps so lightly and would wake up so quickly if I tried this. Oh to be a newborn again!
Is he your first one? I had the same problem with my first, but my second and third could sleep through everything hha.
I’m so happy I found you! I love to use many of your recipes, I was wondering if I prep 2 einkorn breads can I bake one and leave the other one in the fridge for a couple of days?
Yes you can!
My daughters have gluten sensitivities and they love sourdough bread. It’s the only one that doesn’t bother them. The only recipe I have gotten to work for me is following the Nourishing Traditions cookbook for children.
What is that recipe?
@@YeshuaKingMessiah it’s using sourdough starter, flour and water and then letting it sit covered with damp towel for 4-12 hrs. After that you mix in honey & salt and scrape into greased pan where you let it sit another 4-12 hrs (covered) and then bake 350 for 1 hr.
@@justme2059 how do u incorporate honey into the dough after fermenting? Do u stretch n fold the dough at all? You just bake in a loaf pan, no cast iron?
@@YeshuaKingMessiah it’s a thick batter that you can stir it into. I haven’t had luck with any dough that I have to stretch, not sure what I do wrong but the recipe I have it’s a thick batter that cooks up into a nice airy bread with a crunchy crust and has the tang of sourdough.
@@justme2059
Would love to try recipe, can you share it?
Thank you.
Morning Lisa.. Did you play sports in school?? Cause you throw that ball of dough around like a football 😂😂😂 Thanks for the video I love watching you make bread..
I'm trying to get an einkorn starter going and got little bubbles and smells masons but it's not "growing". I can't wait to finally make this bread!
Thank you for info! So helpful
so happy to hear that!
First, thank you for the content! I just have a concern about the measurements, in the recipe you state 3 cups of flour but not the equivalent in grams. That would be fine, but in the video, you scope the flour with the measuring cup directly from the bag, which would compact the flour giving you a lot more weight than if you fill the cup using a spoon. Can you give me the exact weight in grams for the flour, I would really appreciate it, Thanks
www.farmhouseonboone.com/einkorn-sourdough-bread/. I do not have those available currently. We are working to add those measurements to the blog but that will take time to get them all added.
Looks delicious Lisa
So excited about all the info you gave us in this video! Could you also give a link to your banneton?
He’s a lucky boy!
I use a shower cap to put over my bowl as the bread is doing its thing. Reallyveadybto takecon and off and to rinse and reuse. One cap can last for ages.
Looks super delicious. Sorry for the inconvenience but would u ever sell ur bread? 😃💜😁
I am wondering if spelt flour might yield similar results? It’s one I know my kids have tolerated in other recipes as we are slowly transitioning to healthier options. I am new to bread making and learning a ton from your channel and podcast. Thank you for such detailed tutorials!
Good Morning!!! I so look forward to you! I spotted your mill last week and immediately looked them up. I have been wanting a mill for a couple years but just couldn't bring myself to spend so much....but....I am sooooo wanting this mill. Do you feel the 200 is really necessary for a home baker? The prices are high so I don't want to go overboard. Anyone have any advice? I bake about 1-2 loaves per week plus rolls and English muffins...blessings!
Thank you, Lisa. I also use a lot of einkorn for the health of my family. I am excited to try this recipe! One question, I do not have a grain grinder so when you say to use einkorn flour and whole grain flour, what could I use for the whole grain flour? That may be a silly question! I feel like I am missing a basic principle here!
I have bought einkorn from Jovial before and I liked it and would love to use only that, but it's just so dang expensive. 😔 Out of my budget to buy it exclusively. I would love to try the einkorn sourdough one day. I bet it's incredible.
I made this step by step and baked it as directed. It looked beautiful and when I sliced it the bread was doughy in the middle 😢 should I have let this come up to room temperature before baking?
yes! If you cut it too early it will be gummy
So I’m trying to get away from any all purpose flour for health benefit reasons, sticking solely to fresh milled whole grains, how would this work with 100% fresh milled einkorn? Have you done one of those loaves yet?
That looks good.