The baby has grown so much. I love when he pops his head out. He is so alert. ❤️

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.

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

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.

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!

I love watching you make bread and I love how you have Theo with you. ❤️☺️❤️☺️

Finally!! The recipe I have been waiting for!

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!

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.

Excited to try this recipe! Thank you for sharing!

I love seeing you carry your baby with you!! Brings back good memories. Your vlog is a blessing and so are you!

You are the best! Thank you for this!

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!

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 KZfaq, 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 love your kitchen, so warm. Adorable baby too!

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! ♥️

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! 🥰

Thank you for sharing all your knowledge with us.

Love your recipe and method, thank you! 🌟

That loaf of bread turned out fantastic. I also love seeing the baby peek around to see what's going on :) So sweet.

Thanks for the video. That's pretty cool how you carry your baby!

You are such an inspiration!

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 love the flavor of Einkorn, it is so delicious.

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!

The best receipe ever. Baked today

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!

Thank you.This is the best video about einkorn sourdough bread.I was about to give up until I found this video.

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. =)

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.

Your videos are always so helpful and informative. Thank 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!

Will certainly try this!

Your breads always look so so beautiful! Know they taste wonderful also. 🥰

This was great, thank you!

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

This is great! Thank you!!! I'm hoping to eat bread again

Looks great Lisa! ❤ I am hungry 😋

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~

As always......beautifully done.....

Sourdough is my favorite 😍 can’t wait to try this out

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!! 🙏🏻💞🍞🥖

I love your einkorn recipes.

Thank you Lisa. Your breads always turn out so beautiful. I’m planning start soon to make a starter ❣️❤️😊

Just made my first loaf. Can’t wait to taste

Looks delicious Lisa

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!

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!

You inspire me!!! Making this bread today 😀

Good job! And most beautiful infant!

Love this, thanks

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 have never worked with einkorn flour … excited too 💓

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. 😊

Thank you for info! So helpful

Thank you for making this video your a great teacher

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 KZfaq friends from Kansas!

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!

Looks really delicious!! 👏🏻 I will try out this recipe as well. I love baking my own bread! So much healthier 👏🏻😊🤩👍🏼

That looks good.

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!

Thankyou Lisa yr a sweet heart...

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! 🥰

Take care and be blessed.

Thank you!!!😊

The baby is beautiful ! ❤️

Thank you!

Thank you 😊 💓

I'm not a baker and don't know anything about this stuff. I just like watching you! It's so relaxing and interesting! 🥰

I do have a mockmill too; it works by being attached to the front of the kitchenAid.

Lisa, sourdough must be super popular with your viewers. You make a lot of great videos on it. I really enjoy your channel. 🧡

Beautiful

Your kitchen makes me feel peaceful and quiet in the mornings.🤍

Enjoyed.

Lisa the bread is beautiful!! I left a comment about Theo and not the bread!! 😉

He’s a lucky boy!

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 found that a new shower cap works better than plastic wrap plus you can reuse each time!

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)

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 ! 💚

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 just bought a mock mill. So now I’m starting to buy bulk grains. I will be buying eicorn berries. Thank u

So excited about all the info you gave us in this video! Could you also give a link to your banneton?

awe a little baby kangaroo popped his sweet head out to say hi to all of us! 🌸

God bless you

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!

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..

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!

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.

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!

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?

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!

nice

Looks super delicious. Sorry for the inconvenience but would u ever sell ur bread? 😃💜😁

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 💕🙏

My starter is ready! I’m very excited to start baking. What would you suggest for the amount of flour to use if I only have whole grain berries

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!

Best part is the babe in the sling 😍

I love that kitchen stove and sink! My son has a stove like that but can't find parts for it. Any ideas?

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!