Einkorn Sourdough Starter - Mastering Einkorn Sourdough Baking : Lesson 1
Вставка
- Опубліковано 19 січ 2018
- Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 1, Carla demonstrates how to create an einkorn sourdough starter. Visit goo.gl/Ury1sh for the detailed step-by-step recipe and photos.
Einkorn Sourdough Starter Recipe
DAY 1
Ingredients
-3 tablespoons (45 g) warm water at 100˚F
-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
Instructions
1.Mix flour and water in a small bowl to form a wet dough that is tacky to the touch.
2.Transfer the dough to a glass container tightly sealed with a lid or plastic wrap. Let rest at room temperature in a kitchen cabinet for 48 hours.
DAY 3
Ingredients
-All the starter from Day 1 (at least 10 g)
-2 tablespoons (30 g) warm water at 100˚F
-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
Instructions
1. If you see a greyish hue on the surface of the starter, push it to the side. Spoon out the creamy golden starter into a clean bowl.
2. Mix water into the starter and mix until dissolved, then mix in the flour and form a wet dough.
3. Transfer this dough to a clean glass container sealed tightly with a lid or plastic wrap at room temperature in a kitchen cabinet for 24 hours.
DAY 4
Ingredients
-All the starter from Day 1 (at least 10 g)
-2 tablespoons (30 g) warm water at 100˚F
-½ cup of einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
Instructions
1. If you see a greyish hue on the surface of the starter, push it aside with a fork. Spoon out the creamy golden starter into a small bowl.
2. Mix water into the starter and mix until dissolved, then mix in the flour and form a wet dough.
3. Transfer the dough to a clean glass container sealed with a lid or plastic wrap at room temperature in a kitchen cabinet for 24 hours.
REFRESHING YOUR STARTER (Day 5 and on)
Ingredients
-2 teaspoons (10 g) of starter
-2 tablespoons (30 g) warm water at 100˚F
-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
Instructions
1. Place the starter in a small bowl. Add warm water and mix until the starter is dissolved and the water is creamy. Add flour and mix with a fork until most of the flour is absorbed. Roll the starter between your hands until the flour is absorbed, rubbing the bowl with the starter to pick up remaining flour. Transfer the starter to a sealed glass container and let rest at room temperature for up to 24 hours.
2. Watch closely each day as the bubbles will increase and the activity of the starter will become more apparent. As it becomes more active, the amount and size of the bubbles in the starter will increase significantly and will change the appearance of the starter. It will spread out and the surface will seem pitted. When the starter rises up and doubles in size after 6 to 10 hours, you are ready to bake bread!
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.
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 💛🌿
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 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 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.
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!
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.
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 UA-cam 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.
This is fantastic! What a delightful host and informative video. Thank 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.
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.
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.
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 🙂
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!
Beautiful visualisation for easy understanding; thank you so much for this great help! Greetings from Germany
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!
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!
This video was outstanding. THANKS!!
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!
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
Wow. So Sad she has passed. She was a heartful woman. You could tell.
Rest in peace. I recently discovered Jovial and I'm beyond thankful for them bringing Einkorn and making it affordable to the US market.
Thanks, I have several Starters, and also dehydrate my leftover discard. Will try your less water Starter with the Einkorn flour.
Great video, I have a very old sourdough starter. Now I want to try it with Einkorn!
Great idea - good luck!
RIP beautiful soul
Yes! I just heard the podcast on NPR “how I built this” God speed
What happened?
RIP Carla, thanks for sharing
Great video and I ♡ your voice.
Great job on the video Carla look forward to more
kidsplayunplugged Thanks!
kidsplayunplugged I
Excellent video!!
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?
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!
I'm shocked to hear of Carla's passing!! Unbelievable. God be with her family!
thank you
Quality is very important... I love this brand!👌🙂👍
Thank you!
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.
That is commitment.
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!
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!
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 :(
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.
Hi Ms. Carla, mine just bubbles and grows within an 1 and 1/2 hour may I put it in the fridge sooner? Mine is 1 month old but I do pickles sour kraut and other ferments at home.
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.
Amazing! How did women of old come to learn these wonderful ways?!
Thank you for the video. I am wondering what scale is preferred: a digital or a spring scale? Or is it simple just preference of the user?
A digital scale that shows grams works best.
@@JovialFoodsInc Thank you kindly :)
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.
Love the tutorial. Is there a way to make all purpose flour out of your whole wheat Einkorn that we milled? Sifting maybe?
Pretty hard to get the same results with at home sifting-we remove exactly 20% of the bran and germ to get our AP flour. Mill very fine and sift several times to get a lighter flour.
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.
Thank you for these videos! One question, please -- because your website has so many instructions for using bread machines, and i have zojirushi with a "sourdough starter cycle" if i start on day one in the bread machine, how does that change the subsequent days in your recipe? do i still need them all?
Unfortunately, since there are so many types of bread machines and settings, we cannot offer meaningful guidance since we do not have a recipe written for this- you will have to experiment.
Hello, great video, thank you. In your book I purchased it reads on Day 5, let the starter rest for 6 to 12 hours, but in your video it says rest for 24 hours, not sure which is correct.
I have another question regarding Days 6 - 10; do you refresh every 12 hours until you get bubbles with 5 hours? Thank you for your time.
You can let it rest for 'up to 24 hours'-we hope that you will keep an eye on it starting at about 6 hours to detect activity level. This is important because you will know it is ready when it flattens out and has lots of bubbles within 6 hours of refreshing. We recommend refreshing at least once per day, but you can refresh twice per day which may speed up growth of your starter. Since conditions are dynamic and different in each persons kitchen, you may see activity after 10 days of refreshing, but up to as many as 20 or so before you get that responsive activity after only 6 hours.
My brother gave me some of his Einkorn starter but I left it on the counter for about 40 hours. Can I still use it to make Levain? Or do I need to start over?
I am on day 7 using 48 gr of whole wheat flour, refreshing around 8:30 every morning. The first few days, by morning the ball had flattened quite a bit , but yesterday morning and today it didn't go down at all. It looked like the tight ball when I had put it in the glass container 24 hours prior. Am I doing something wrong? Needless to say, bi bubbles yet. Thanks.
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, 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%-
Great video! I’m new to this and on day 5. If it’s not ready in the 6-8 hours do I just wait and refresh 24hours and repeat till it’s ready?
Yes, keep refreshing 1X per day until it reacts and is bubbling within 6 hours of refreshing. Do not refrigerate until it reacts in this amount of time as cooler temps slow fermentation down.
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!
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.
Was already 5 days into a new einkorn starter when I came across your lovely videos. The recipe I was following is different so I ended up hybridizing the method with your measurements. My starter is 11 days old rising after feeding and lots of holes. Again the flour is all einkorn (initially APF & then WFF due to the shortage. My question is am I still able to follow your levain method and bread recipes if my starter wasn't birthed with your method? Thank you.
You may have to experiment. Be sure to always weigh your ingredients and note the difference between AP and WW (120 g/cup and 96 g/cup respectively). Activity within 6 hours of refreshing indicates a mature starter-good luck!
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!
This is my first time doing much with baking and of course I am deciding to bake einkorn sourdough bread. I successfully got my starter to rise (beginners luck I assume!) and I baked a Boule but it was dense. I’m excited to try again now that I’ve purchased a scale so I can measure my ingredients properly. I had it in the refrigerator to give myself a break from feedings for one week but I’m having a hard time getting my sourdough starter to rise again, although there is a lot of bubbling activity going on. Does that mean it’s still good enough to use for bread even though there’s no rising and even though I was able to get it to rise the first time?Thanks for your help!
Refresh 1X per day until it bubbles up within 5 hours of refreshing and don't refrigerate between refreshes. Einkorn will be a bit denser than modern wheat due to the weak gluten.
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.
nice video
I’m trying to do the whole grain bread and I’m on day 9 with no luck. It’s just a ball, no bubbles. It doesn’t spread out other than to go from a sphere to a blob, but not at all spread. It’s also become difficult to dissolve the 10 grams into water. And it’s really not creamy at all. Please help. Should I keep at it or start over? I don’t want to waste my precious Einkorn flour if this is a dud. Thanks!
My starter looks a lot different from this on day 3. But I am using freshly ground einkorn wheat berries. Do you have a video like this targeted to those who grind your wheat berries?
Freshly ground wheat berries would have a different appearance than all-purpose einkorn (used in video). We don't have a video illustrating that but sounds like you are on the right path.
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.
do you always seal the glass container or leave it in open air ?
Yes, always keep covered. Thanks for reaching out - hope you create some wonderful sourdough bread!
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. 😣
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.
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.
Hello Carla, I'm on day 7 and still not there with the bubbles I should see, but continuing with persistence! I do have a question about the Lodge cast iron enamel Dutch oven I just purchased. It is the large one (7 qt) and the instructions state that you should not preheat it at a high temp in your oven when empty because the enamel can crack. I notice in your video you use an enamel Dutch oven. Is there a method you use to be able to preheat an enameled pot at 500 degrees when empty? Thanks!
There are different grades of enamel used on Dutch ovens and some more expensive ones have thicker enamel that does not crack at high temps. Cracks do not cause any immediate problems but over time could flake off.
Hi Carla, Can you use regular all purpose flour or does it have to be einkorn?
For best results, since these recipes were written specifically for einkorn we suggest staying the course with your choice of einkorn AP or einkorn WW.
So during the first 6 months of refreshing- refresh once a week? Also- do you keep it in the refrigerator all week? If so, do you let it sit out for anytime before making leaven?
You will want to refresh weekly if you are not baking to keep it strong. If you are baking regularly then you will have to refresh to maintain your supply. If it is nice and strong (bubbles within 5 hours of refreshing) you can make a leaven from starter right out of the fridge.
I am using the Einkorn A.P. from Jovial. On day 3, I forgot about my starter which was wrapped in a wool blanket in a cabinet. The cabinet was about 70 degrees inside. It was day 4 when I opened it. So it had been setting for 72 hours instead of 48 hours. It was super bubbly and had a strong sour smell. Not much grey to speak of. I went ahead on to the next step. Is that ok or should I start over?
Yes, perfectly fine to move ahead with the next refresh!
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.
If I’ve made my starter with enough for 3 loaves of bread, can I refresh using the bigger recipe?
Yes, you can increase the amount of starter you have ready by multiplying the grams in the recipe times 2 or 3 or as needed.
I want to always use a fresh "new" starter for all of my baking, would I be able to double the sourdough starter recipe to make a larger batch of starter? So I will have more starter to make 5-6 loaves of bread at one time. Also, does Einkorn bread do well frozen and thawed?
Yes, it can be doubled easily. One recipe makes 100 grams so enough for 3 loaves of bread a week and refreshing.
Hello, thank you for the video. It is my first time making starter. When do I refrigerate the starter? Do I refrigerate my starter after refreshing it on day 5 or not? TIA
You want to keep it at room temperature, refreshing 1X per day, until it bubbles up within 5-6 hours of refreshing. At that point it is active enough to leaven bread and can be refreshed just 1X per week and kept in the fridge.
@@JovialFoodsInc Thank you for your response.
Jovial Foods, Inc. I have one more question if you don’t mind answering. I started my starter 18 days ago. I feed it once every 24 hours. It doesn’t smell sour which I guess is normal. It does bubble a little within 6 hours of feeding but it does not rise in the jar. Is it ready to bake bread or do I have to keep feeding it until it doubles within 6-10 hours of feeding? Thank you in advance
@@SweetcreationsbyRT -you do want to see activity within 5-6 hours of refreshing, but it would be unlikely to double. You should see plenty of activity and the starter will lose its ball shape and spread out. Starter will smell sweet like yogurt after a few hours and more pungent as time passes. Go ahead and try a loaf! You can add a tiny pinch of yeast if you feel it is not quite strong enough yet.
@@JovialFoodsInc Thank you for your response.
Hello! Its been 6 days and the starter is doing really well and bubbling within the six hours. So am I supposed to refresh this every day for a few months now? Or is it ok to just put it in the fridge and refresh it once a week?
cfaden If it’s bubbling up nice, you should try to bake a loaf of bread. Keep refreshing until your bread turns out well, then it is ok to keep your starter in the refrigerator and refresh once a week. If it becomes a little slow, just refresh twice and keep it out at room temp both times for 6 hours, then refrigerate.
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.
Hi there! I mixed up a new starter 42 hours ago, and in that time it is doubled and SUPER bubbly! What does this mean?
Just keep going-often there is a lot of activity early in the process, but the fermentation is not complete. You may see several days with not many bubbles but just keep following instructions. You know it is ready when the starter bubbles up within 5 hours of refreshing-usually after about 10 days.
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.
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!
Also, do you have a bread machine sourdough recipe for Einkorn flour? Thank you.
We have not developed a sourdough recipe for the bread machine.
Hello! Thanks for your video. On Day 3 and Day 4 I used 10g of starter, 60g All Purpose Einkorn and 30g warm water at 100F. But my dough isn’t sticky and wet like the one in your video after I combine all of them. Is there a way I can send you the pictures? Is that a problem if the consistency isn’t like the one in the video? Thanks in Advance.
On day 3 and 4 you are just adding to the mixture; on day 6 you begin taking 10 g out and feeding with 30 g water and 60 g starter
Thank you for your informative videos. I'm a bit confused about the feeding/refreshing of the starter. I understand that for day 5 only 10 grams of the starter is removed and then add 30 grams of water and 60 grams of flour and discard the balance of the starter. Is this what I do every time I have to feed/refresh? or should I just add 30 grams of water and 60 grams of flour without discarding so much of the starter? I don't mind discarding so much to begin, (day 5) but what if I have to refresh weekly? Do I still discard so much of the starter?
yes, you will discard the original piece each time you refresh. If you don't refresh at the right ratio, you will end up with a very large piece of dough and no active starter culture. When you reach peak activity (usually after about 10-14 days) then you can refrigerate and just refresh when you are ready to bake or about 1X per week to keep the starter active and healthy. Look for the starter to bubble up within 5 hours of refreshing.
Jovial Foods, Inc. After the 10-14 days, you said you can refrigerate and only refresh once a week. Does that mean refresh, sit out for 24 hours and then put it back into the refrigerator? Or refresh and then you can put it right back into the refrigerator? I am starting tomorrow!! Very excited. You videos are excellent thank you 😊
Would these amounts be the same if I use Einkorn that I mill myself and don't sift?
When you are using whole wheat flour, weigh a cup at 96 grams and increase water by 5%
Best video with information on starting a sourdough starter. I do have a question. When i make my bread, should i use just the Einkorn flour or can i mix some fresh ground hard wheat berry flour with the starter? Maybe try one the original way and another using the wheat berry flour? Any suggestions would help. Thank you
Yes, always try the recipe as written first before experimenting. Einkorn is quite different than modern wheat and our recipes are written exclusively for einkorn with this in mind.
@@JovialFoodsInc Thank you
Hi Carla. My starter took off days 1 and 2 and then the weather changed and got cooler. I'm on day 14 or so and it just seems near dead...I think because our house is too cool. I'm not sure what to do. Any advice?
Don't give up. The cooler weather can slow things down but won't kill it. Keep going, it will get there!
I’ve been trying to develop an einkorn starter for the past 2 weeks following this guide. My starter is a lot dryer, it forms a compact ball that doesn’t spread out and no bubbles visible since it forms a dry crust on top. I have it covered in a glass container. Any ideas?
Our starter recipe is a low hydration starter that should look like a small ball the size of a tangerine after refreshing. When it becomes active, it will spread out and have visible bubbles on the underside and interior. It can take a few weeks to fully ferment and you can increase to 2X per day refreshing if you wish to try to move it along a bit faster.
im a newb at einkorn, I watched your einkorn bread episode and noticed you said you use einkorn starter for the einkorn bread. is it possible to use an all purpose starter?
For best results, use the einkorn starter from our recipe so that the hydration will be consistent (flour/water ratio)
Can I use all-purpose flour starter when I bake whole grain bread?
Yes, they will work interchangeably
I noticed in your recipe you note one can use either AP flour or Einkorn flour. Months ago I made starter from AP and Kamut flours. Can I feed that with 100% Einkorn flour to make a Levain?
The AP flour we refer to is All-Purpose Einkorn Flour. We have an All-Purpose and a Whole Grain. We have had other customers who report having successfully used there own starters with Einkorn flour. However, we have not tested this ourselves.
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
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!
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!
If you are not baking how often do you feed the starter that’s in the fridge? Do you still use 30 gr water and 60 gr flour for 10 gr starter? Thanks
Ideally you would refresh at least 1X per week, but it can go longer in between refreshes if you are away or out of flour. It might just need extra refreshing to bring it back up to a good level of activity for baking.
Just started my starter 1 week ago.
For day 6 and on... I dont have many bubbles on the top. They seem to be on the bottom of the glass container. Does this count as it being ready to bake bread with or should I keep refreshing and leaving it on my counter until I see bubbles on top? I have never baked with any sourdough before, so I figured I wouldn't see many bubbles to begin with BUT there are a decent amount on the bottom of the jar
Thanks!
Bubbles are good! but the best way to know if it is ready and strong enough to bake with is if it bubbles and flattens out within 5 hours of when you refreshed.
On day 10, my starter doesn't spread out in the bowl like yours does (and like mine did on days 2 and 3). It gets a little bit bigger, but still holds the ball shape I form when refreshing. It seems very dry. Is this a problem? Do I need to add more water? There are lots of bubbles (really tiny) when I look at the bottom or peel away the top.
Our starter is a low-hydration starter is an a bit like a small piece of bread dough. Make sure to weigh your ingredients, break up the 10 grams of starter in the water and knead until it is fully incorporated. Keep refreshing 1X per day and look for bubbles on the underside after 6 hours. It may take up to a month to fully ferment and bubble up within 5 hours of refreshing.