This Beautiful Woman has brought Knowledge and Great Nutrition to our tables here in the US ! I'm so grateful for her, her family and all those keeping her work going! My condolences to her family ❤
I made these for our Thanksgiving Day feast this year, since I have always done the rolls. What a delightful recipe! Great texture, great flavor! Thanks so much. I did it with the yeast levain.
You are the most calm spoken and attitude person I have ever seen. I can not imagine you getting mad. That is awesome. Can you please do a video making pizza crust using the whole grain einkorn flour. It would be much appreciated. I am having a hard time getting mine to rise and be a fluffy texture, crunchy on the outside softer on the inside. I know the all purpose would be easier, but I believe that one is hulled making it refined. Please correct me if I am wrong. You make some great baking video's. Thank you.
Thank you for your comment. Our AP flour does retain a portion of the bran and germ so it is not considered a white flour. It may make a more pleasing pizza crust. Einkorn has weak gluten so it will be denser and very crisp. Sadly, Carla Bartolucci died in 2021. We do not have any new videos to share but we do have new recipes coming out regularly.
I love this Einkorn flour it’s the only flour I’ve found that doesn’t bother my stomach! I can’t wait to make some loaf bread...I’ve been making biscuits for quite sometime now so yummy!! Thank you for all the lessons on how to make different breads I truly enjoy them! Keep up the good work it’s a great blessing to me..now I know how to make hamburger buns...Lol I would love to make some pretzels too can’t eat the conventional kind
Ahh North Stonington! I'll be making this with sweet potatoes from the Stonington farmers market. Everything my family eats comes from the stonington or Coventry farmers markets. Small world. Thanks for the knowledge.
Could you make 2 loaves out of this dough, instead of rolls? I do not have Celiac disease, but I do have a disease where gluten is not my friend. I have purchased some flour and products from Jovial, and look forward to learning how to bake with this amazing grain. So very glad that you saved this from extinction.
I made these yesterday with quarantine rations- my husband had brought home about 8 large sweet potatoes and I wanted to try this recipe from the cookbook. This was my first time using einkorn flour ever and only the second time I've tried making sourdough bread with a levain. I used the yeast version since I don't have a starter. They were delicious, if a little heavy. I'm wondering about refrigerating the dough before shaping it and baking. My timing was off and it was 10pm, so I divided the dough in half after the bulk proof, placed in covered containers and put it in the refrigerator. The next morning I let it come to warm room temperature in the oven with the light on and then proceeded with the rest of the directions. Would that have contributed to the heaviness? Or is it just a beginner's learning curve? Thanks for any advice!
Because einkorn has weak gluten, timing can have an effect on the final texture-with yeast you want to be extra careful not to overproof or the dough will not rise again in the oven.
I forgot to ask, which proofing basket are you using? I looked on amazon and there are so many and people are totally unhappy with some of them because they break and have the ratan come loose. Did you see the ones with the pretty designs?
It's been a year or more since you commented, so you probably already found a basket, but I found Herbert Birnbaum baskets at TMB Baking, and I am happy with them. Made in Germany of natural materials :-)
@@JovialFoodsInc I made them but the dough was very wet, not sticky, just wet but they still came out and my husband loved the taste of einkorn. I am so excited i am waiting to have my sour dough starter ready. I am following your directions on lesson one. I dont have a deuch oven though, hope it will still come out great. I have made breads before and they were very crumbly, I am hoping I will have more luck with Gods original flour
For a yeast levain, mix together 1/2 cup plus 1 tablespoon (130 g) of warm water, at 100 degrees F with a pinch of active dry yeast and 1 cup (120 g) All-purpose Einkorn flour. Cover and let stand at room temperature for 6 to 8 hours. Just before mixing your dough, stir in an additional 1/4 teaspoon of yeast to insure your rolls rise properly.
Einkorn clumps more than regular wheat so weighing is most accurate and gives best results. If you don't have a scale, stir the flour with a whisk then spoon into a cup measure and level it off with a straight knife.
Thank you for the informative video. I ordered 10lbs of all the purpose variety to get going on a sourdough starter. In the meantime I’ll be trying the yeast version of this recipe when the flour arrives and also any other recipe I can make without a sourdough starter ( while I’m “ growing” my new starter) I don’t tolerate regular commercial wheat, rye and barley gluten, so I’m hoping I can tolerate this ancient wheat. I have always loved baking breads, so I hope I can go back to doing so. I’d really love to make some pumpernickel bread with this flour, do you have a recipe ?
Please give me peace about yeast.... ...i've been turned on to "wild yeast" starter for the health benefits.... are you adding commercial yeast? Will we never get a good rise only using our sourdough starter "wild yeast"?
Shanna, you will get a good rise with either the sourdough levain or the yeast levain. We prefer the sourdough for the health benefits but offer a yeast option for those who haven't created one yet. We don't add yeast to the sourdough levain. We use active dry yeast in the yeast levain. Hope this helps and gives you peace about yeast.
@@JovialFoodsInc ahhh... .yes!! I get it. My starter is about 2 weeks old and was struggling getting a good rise. I don't want to give in and use commercial yeast as I hear it inhibits candida. I had better success yesterday with my starter & dough rise💃💃 YAY!! I doubled my bread batch... refrigerated over night. Seemed to help get a good rise. I just made a video on it if you wanna check it out. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TAjiz6T9lbw.html Also, ...i've just discovered Einkorn and it has me pretty excited! My all purpose just came in the mail and I ordered the Einkorn wheat (10lbs.) Yesterday. Can't wait to get a starter made and enjoy this guilt free flour! Prayers answered. Thank you for your reply! Be Blessed🍞❤Shanna
Einkorn has very weak gluten and will not rise very high or form large bubbles/open crumb. Slightly underproofing so that the dough can spring or rise most in the oven during baking is recommended. Here are a few more tips: jovialfoods.com/einkorn-baking-tips/