Our Daily Bread: Whole Grain, No-Knead Sourdough

Whole Grain No-Knead Sourdough Bread from Nourished Kitchen #nourishedkitchen

I bake bread just about everyday, an no-knead sourdough bread is doubtlessly our favorite. Not only for its simplicity, but also for its beautiful soft crumb and crispy, crackling crust.  Soups and stews are ever present in my home, and homemade bread served with plenty of butter, salt or olive oil typically accompanies those soups and stews.

So I’ve written about No-Knead Sourdough before, but a number of you long-time readers struggled with the recipe.  So I’ve made adjustments, tweaks and tested it every week (or a few times a week – it’s our favorite), and wanted to share it with you again in case you have a hankering for an easy artisan-style bread that’s flavorful, chewy, airy and with a crisp, thin crust.

Why Sourdough Bread?

I lean upon sourdough baking in my home, avoiding quick-rise breads any most breads raised by baker’s yeast in favor of sour leavening.  There’s a beautiful tradition to sourdough baking, which was the dominant form of raising breads until early in the 20th century when baker’s yeast began to replace sourdough starter as a leavening ingredient.

Sourdough Bread is Rich in B Vitamins, and Bioavailable Minerals

Sourdough offers a complex, pleasantly sour flour owing to the presence of lactobacillus bacteria that gobble up the flour’s carbohydrates and produce B vitamins, most notably folate, and lactic acid as a result.  Wild yeasts, captured in the bubbling starter culture which is nothing more than a slurry of water and flour (read more about sourdough starter here) give the bread its rise.

The process of sour leavening also activates food enzymes in the flour, and those food enzymes breakdown antinutrients like food phytate which can bind up trace minerals.  As a result, sourdough bread is richer in bioavailable minerals than quick-rise breads or those that are leavened through bakers yeast for a shorter period of time.

As a result of the work of wild bacteria and yeasts that give sourdough its characteristic flavor, sourdough breads are lower on the glycemic index, higher in bioavailable minerals, and higher in B vitamins than quick-rise breads.  And they taste better, too.

No-Knead Sourdough Baking Tips

So there’s a few tricks to baking in sourdough, and I go into them extensively in my cookbook – The Nourished Kitchen – which includes some of my favorite sourdough recipes and techniques.  The real trick to making your sourdough turn out the way you like is to handle the dough lightly, and to keep your starter in the fridge unless you’re baking that day.

Keep Your Starter in the Fridge

I used to keep my sourdough starter on my countertop, as I baked almost daily.  Yet, after a while, I had trouble getting the rise I wanted from the bread, and missed the super airy soft crumb I love in artisan sourdoughs.  That was when a baker I know suggested leaving the sourdough in the fridge, unless I plan to bake within six hours.  And that simple act of storing it in the cold made for much better results.

Handle the Dough as Little as Possible

While I find that my no-knead sourdough bread benefits from a light working of the dough and forming of the boule, I take care not to overwork the dough which can make bread flat and gummy.  This video will give you a good idea on how to handle and shape your dough.

No-Knead Sourdough Tools

When baking no-knead sourdough breads, there’s a few tools that are very helpful to have on hand.  You’re likely to already have them, too.

A Stand Mixer Equipped with a Dough Hook

For mixing the dough initially, I find that using a standmixer equipped with a dough hook works best.  You can certainly mix the dough by hand, and I have, but I find that I have better results when using a standmixer (click here to see the standmixer I use.)

A 4-Quart Glass Mixing Bowl with an Airtight Lid

The dough for no-knead sourdough is typically very slack, and so you need to allow it a big bowl for rising.  If the dough isn’t kept moist, and preferably in an airtight container, while it rises, it will develop a crust which will limit how much it can rise and change the structure of the bread.

I like to use this pyrex mixing bowl set not only because they’re inexpensive, but also because they come with lids that keep an airtight environment.  I also use these for soaking beans, lentils, grains, nuts and seeds.

An Enameled Cast Iron Dutch Oven

Lastly, in order for your no-knead sourdough bread to develop its characteristic airy crumb and crackly crust, it needs to bake in a hot, moist environment.  Since most homes aren’t equipped with steam-injection ovens, a sturdy cast iron Dutch oven will do the trick.  This keeps the bread hot, and because the steam from baking has little opportunity to escape it remains in the Dutch oven, creating a beautiful crisp and crackly crust.

You can use a cast iron Dutch oven, but I found that an enameled cast iron Dutch oven is easier to clean and won’t darken the bread.  (Click here for the Dutch oven I use to bake my bread.)

Whole Grain No-Knead Sourdough Bread from Nourished Kitchen #nourishedkitchen

Whole Grain, No-Knead Sourdough Bread
 
Prep time
Cook time
Total time
 
Serves: 1 loaf
Ingredients
Instructions
  1. Dump the flours, sourdough starter, water and salt into the basin of a standmixer equipped with a dough hook (click here for the model I use). Mix the ingredients together on medium-low speed until they form a uniform ball of dough that cleans the sides of the mixing bowl, about three minutes.
  2. Oil a 4-quart glass mixing bowl (I use these because they come with airtight lids.), and dump the ball of dough into the mixing bowl. Cover tightly, and let it rise in a warm spot in your kitchen for six to eight hours, or until doubled in bulk.
  3. Place a 6-quart cast iron or enameled cast iron Dutch oven (this is the Dutch oven I use.) in a cold oven, and then heat the oven to 450 F.
  4. Flour your working surface, and dump the dough onto the floured surface, gently forming it into a boule. Cover it with the empty glass mixing bowl, and allow it to rise for 30 minutes.
  5. Remove the bowl, and if the dough has spread, reform it. Working quickly, open the oven and remove the lid from the preheated Dutch oven. Dump the dough into the Dutch oven, cover once more, and bake, covered, for 30 minutes. Remove the lid to the Dutch oven, and continue baking a further 15 minutes until the bread is fragrant and a light amber brown.
  6. Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Notes
You can substitute bread flour or all-purpose flour for high-extraction flour. If you do not have einkorn flour, substitute spelt or wheat.

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What people are saying

  1. stephanie cottell says

    Hi Jenny! I’ve made natural sourdough off and on for over ten years with varying results. I was informed, when I first learned, that dough mixers weren’t appropriate for natural cultures because they cut through the dough, which was too “rough” on the microbes. I was instructed to knead as long as possible (20-30min). But though tasty, my bread is often heavy as you described with over handled dough. I don’t have a mixer, but I will try less kneading and see what happens! And an enameled dutch oven is now on my wish-list…

    • Jenny says

      Ha! There seems to be so many myths when it comes to cultured foods and microbes. I can assure you that the standmixer works beautifully, but, even if you don’t go there, handling the dough less will typically yield amazing results as long as your hydration levels are relatively high.

  2. says

    Oh thank you so much for this! I saw your newsletter, and before I clicked the link, my first thought was, “I wonder if I can do this with Einkorn?” It’s the only flour we have in the house and I bought the dry blender for my Vitamix just so I can grind the wheat berries. I loooooove it, but it does not rise very high in cakes and is stickier than regular flour. I have often read the no-knead recipe and longed to try it, and now your recipe is the perfect motivation! I know it will take a few tries to get it right.

    One question, in your link you said you use bread flour to feed your starter. Is it possible to use Einkorn instead?

    Thank you! Talia

    • Jenny says

      Yes! You can absolutely use einkorn flour to feed a starter. I often do, because it’s what I mostly have around the kitchen.

      • Talia says

        Thanks for letting me know. But I saw you did not recommend the whole grain. I was going to buy the parisian starter because I saw a recipe for Einkorn French Bread that I would probably faint dead away if I could make properly. So I will try to perfect my skills on your recipe first. We don’t eat a lot of bread, maybe once a month, or pasta (I love the Einkorn pasta as well) and eat mostly modified Paleo. But great bread once in a while is a treat.

      • Alicia says

        Hi jenny,
        I am excited to make this recipe. I am not clear on what the difference is in the two flours. Is it possible to use the einkorn wheat berries, grind them in my vitamix and use the one resulting flour in place of the two? Thank you.

  3. Jislayne says

    I can’t wait to try this. You mentioned to store the starter in the fridge. When should I take it out and feed it to make the bread?

    Thank you!

    • says

      On the other recipe page it says 12 hours before baking, so I’m taking mine out tonight and will bake tomorrow; I’ll let you know how it goes!

    • says

      Well, it turned out to be what my partner called “the best bread I’d ever made”. So I guess taking it out the night before works! I thought it could have risen a bit more, but it wasn’t terribly warm today. Good luck, and thank you Jenny for a fantastic recipe!

  4. beccah larsen says

    So i am going to attempt to make sourdough bread for my first time…i am a little confused about the flour…you said use 3 cups of high extraction einkorn flour and then 1.5 cups of whole grain einkorn flour….whats the difference? Do you grind the wheat berries to get the whole grain flour? This is all new to me and i just want to get it right :) thanks for the recipe and im excited to try it out!

    • Linda Ciampoli says

      This is exactly my question. Could I use 4.5 of the jovial einkorn to get the same results? I don’t have a grain mill or access to one.

  5. Debbi says

    I’ve never trued the cast iron dutch oven trick, how do you get the loaf out after cooking without burning your hand?

  6. says

    Thank you so much for the recipe. Both no-knead and sourdoughs are among my favorite bread recipes. There isn’t much that is quite as delicious as fresh baked bread smothered in butter. Your photos are just beautiful!

  7. says

    This is perfect timing… my family and I have stopped eating sprouted bread, sourdough and grains in general to help heal my oldest daughter’s cavity. It is going really well and I hope to reintroduce sourdough back into our diet… we love sourdough so much.

    This recipe is perfect for an every day bread… Thank you so much Jenny!

  8. claire says

    Great recipe. I really want to start making my own sourdough bread but I would need a gluten free version. ANyone know of any good recipes that look as tasty as this one? Jenny do you have one by any chance?

  9. Anna says

    Hi Jenny, just read your recipe . I was trying to make a bread from this flour with the exception of adding fresh grounded one from the berries. I do my own sourdough from rye and wheat already for long time with good results. Do it for my husband only since I am GF . Would like him to be too but he is not ready . That’s why I am trying to do at least less damaging bread ( sourdough , no bromide and so forth) . As soon as I knew about Einkorn I started to try do something from it , with no good results at all! So , couple QQ for you : can I do starter with Einkorn flour from the beginning or it’s better to gradually add it to existing starter I already have ? Also , how the texture of this bread you make versus regular flour ? Mine was very dense and not fluffy at all . Is there special tricks to it like , for example, I noticed you have short proofing time .
    I appreciate your help on this issues.

  10. Karen Schleis says

    This has been added to my fermentation frenzy. I just can’t get enough!! Ever since I read an article about a woman who makes sourdough bread for people in cancer treatment (it’s healing), I knew I would start making it. Next I have to BUY your cookbook!

  11. Tami says

    I’ve made my starter from Einkorn flour. I only have the pre-ground all-purpose Einkorn. What changes in your recipe would you suggest for using this flour?

  12. Jodie says

    Hi, great recipe, would like to know which of the sourdough starters would be the one to use from the site you noted. tysm

  13. says

    I have inherited the secrets of healthy bread baking from my mother. She was inclined towards rustic sourdough baking technique. I think the best part about the overall process is the healthy benefits offered. The method is nutrient friendly and enriches the goodness of several vitamins. Rest, you have already listed the wonders in the finest way. Thanks for sharing wisdom, I am glad that I came across this beautiful post :)

  14. Andrea says

    Hi Jenny!
    I’m very excited to try this. My question is, can I use other flours such as Red Fife etc? I have a few heirloom wheat flours I’d love to try and just need to know if it needs to be part in bleached bread flour as well.
    Mahalo!
    Andrea in Honolulu

    • Jenny says

      You can absolutely use this recipe as a base for others. Keep in mind that the hydration levels might need to change based on the type of flour you use, so use this as a base recipe and work around from there.

  15. Beatriz says

    Hello Jenny,
    Where do I store my starter jar while I am feeding it? It is my third day today and I have been putting my jar in the pantry where is dark and cold for a few hours and then on my counter for a few more hours to check which place is better but I am not sure.
    Thank you.

  16. Joyce says

    Hi, Jenny,
    Thanks for sharing this recipe. I started making my own sourdough bread recently and had a couple of successful ones with Bob’s Red Mill organic all-purpose and whole wheat flour but failed miserably with einkorn flour. Since your recipe is tailored for einkorn flour, I will definitely give it a try!
    Can you please elaborate on your tip of storing the sourdough starter in the fridge? How often do you feed it when it’s in the fridge? And how long in advance do you take it our prior to making the bread? I assume you still have to feed the starter a few times after taking it out of the fridge?
    Thanks a lot!

  17. says

    My husband has been using the Artisan Bread in 5 Minutes a Day method to make our bread with delicious results. I am excited about using this recipe and doing a sourdough bread. I have made sourdough in the past but this seems less hands on than the recipe I used before.

  18. Rene, Oregon says

    Glad to see your recipe. I just got some rye sourdough culture and some whole grain rye flour and I have a bit of one of those older flours like whole grain einkorn flour. I want to make sourdough rye bread and think I will have to use some sort of wheat type flour to keep it from being flat as a pancake. Could you suggest proportions. I would like it to be mostly rye if possible. Thanks!

    • Karen says

      Hi Rene,

      I thought I’d let you know that I’ve had great success making 100% rye sourdough basically using Jenny’s no-knead method – before that you could build houses with my rye! I put the flour, salt and starter (100% rye starter) in a large bowl and add water then literally just mix it with a spoon until it is a solid mass but still very wet, no more than a couple of minutes mixing and nothing approaching kneading. I cover with cling film and let rise for 10-12 hours when it doubles in size, then, with wet hands so the dough doesn’t stick to them, shape it roughly with my hands, then put on a floured surface and roll in flour to cover then put it in a loaf tin lined with baking parchment. I then let it rise for another 8-10 hours, usually overnight. I then bake it in a hot oven for 45 mins to an hour, until you get a hollow sound when you tap the bottom – I do take it out of the tin after around 40 minutes and peel off the baking parchment. The result is a lovely and quite open (for rye) texture, moist but not too ‘heavy’, just the way I like a rye and just the right level of ‘sour’ flavour. I was so pleased to read Jenny’s no-knead explanation about how it makes the dough contract and become over-dense , it also makes it far less work! Good luck!

  19. Laura says

    I’m so excited! I decided to try making my own sourdough starter and I’m happy to report that it’s working! It’s three days old. I can’t wait to bake with it!

  20. Tami O'Brien says

    I have my starter, made from Einkorn. How would I go about substituting pre ground white Einkorn flour in this recipe?

  21. Natasha says

    Hi Jenny,

    I’m sure you get loads of comments, but I couldn’t refrain from thanking you for this recipe. For the first time, I feel proud (in a healthy way) of the bread I baked. In the past, I have always felt shy and embarrassed if there were guests to share in our bread. My old recipe was also a whole wheat sourdough, but it turns out so differently that I felt I had to apologize for it. The family always said they love it and ate it heartily, but they also noticed that not everyone else cared for it.

    With this recipe, it not only looked beautiful but tasted delicious and had a lovely texture. I am not ashamed of my bread anymore! Yay! Thank you! The family raved over it, saying it is their favorite bread I have ever made, and I am definitely not going to hesitate in sharing it with others. :-) You’ve made my day.

  22. says

    I bake sourdough bread regularly for the guests in our guest house, and it is very popular. When I have formed it, I place it in a lightly greased corning ware casserole with lid, or a watered and lightly greased Roemertopf. After final rise, they are placed in the cold oven (lid on), then the oven is preheated for 15 minutes. After that the baking begins, for my recipe 30 minutes lid on, then another 20 without the lid. It turns out wonderfully!
    We don’t get many types of flour here in the Caribbean, so not sure if I’ll be able to try this recipe, but I do want to try a no-knead sourdough bread one day soon!

  23. Caroline says

    Thank you, Jenny! I’ve been thinking of trying both sourdough and Einkorn flour because I’ve read that they are much better for people who have problems with modern wheat (as I do). I’ve never baked bread before, and I don’t want to invest in a mixer. I’m hoping I can get at least a tolerable bread without one. Any suggestions for doing my best without one? Karen’s comment above was helpful. Keep in mind that I’m a complete novice at this.

    Is it possible to use a bread machine? I think I have one gathering dust.

  24. Terry says

    I’ve read that it is difficult to keep an einkorn starter thriving long term due to the low gluten content. I has also read a couple of blogs that added either mashed potato, potato water and honey to the starter to solve this problem.
    Any comments or experience? This is the first bread I have ever attempted.
    I have purchased the Parisian starter as suggested by Jenny and am on Day 1 of creating my starter using the Jovial Einkorn flour.

    • Jenny says

      False, false and false. Gluten content has nothing to do with the efficacy of sourdough starters, and potato, potato water and honey won’t do anything to help your starter. Logically, if gluten is a problem (it isn’t), additions like potato and honey won’t do anything to help since these are gluten-free.

  25. Susan says

    You recipe has a lot less starter than Sally Fallon’s in Nourishing Traditions. I tried using my food processor to mix all of the ingredients for dough for the 1st time, and the dough stopped the blade from spinning. The whole thing was way too sticky to handle – it was a mess and a lot of time. Ended up taking it out and doing it by hand, but texture was much stickier than what you show on your video. I watched another video saying that you want to knead for at least 10-20 minutes to develop the gluten, so you are saying it’s not necessary?

  26. John says

    Seitenbacher makes a good stourdough starter mix. It’s marketed as a “instant sourdough” but if you add flour and water in the 1/3 ratio starter, water, flour leaving it for a day, discarding some and repeating the process. By the fourth day you’ll have a really robust German sourdough starter. I use spelt and it works perfectly and I can put it in the fridge for two weeks without touching, then pour out the hooch on top or even mold, add water and flour and it springs back to life. Also, a romertopf clay pot gives really good results.

    Thanks for the tip on not over kneading.

  27. Jennifer says

    Made this recipe today using my San Francisco Sourdough starter from Cultures for Health. I used King Arthur all purpose flour and KA white whole wheat. This was the best loaf of bread i have ever made!!! The crust was crispy and the inside soft. The only issue is that I used the very same dutch oven and some of the enamel chipped off when removing the bread :(

  28. Jill says

    hi Jenny! my first loaf is in the oven now! I don’t have a Dutch oven and wondered if a pan of hot water under the baking bread method from artisan bread in 5 minutes would work? also I noticed the amount of starter in this recipe is diff from the recipe in your cookbook, is that due to different flours or some other reason? Thanks!

  29. says

    Hi,
    I just started to experiment with sourdough, since I learned what yeast is really about. I find sourdough a much more natural and healthier way to bake bread. Thanks for the recipe, I tried it yesterday (it was a little different from the one I used to follow), the bread came out great. At first the dough was a little watery, but then everything got better in the oven. Maybe it’s the flour I used. Also I do not own a dutch oven, therefore I usually use a big jena glass bowl with a lid, and it works just fine. (but I did put the dutch oven on my wishlist :) )
    Thanks again.

  30. Karen says

    Jenny,
    I am brand new to making bread and would like to try your sourdough recipe using Einkorn flour. One question: Can I use a KitchenAid food processor to grind the wheat berries? I was informed by Jovial Foods that it may not work because the flour might not be fine enough. What do you recommend for someone who does not own a grain mill?

    • Jenny says

      Karen, if you don’t own a grain mill, you might try a high-powered blender like Vitamix or BlendTec. Other than that, you should probably purchase ground flour.

  31. Lucia says

    The last line said to take bread out of oven to cool on a wire rack. Should the bread be removed from the Dutch Oven before cooling on the wire rack?

  32. Tamara says

    Hi Jenny – I have the same question as a few of the folks above, but I did not see an answer (maybe I missed?). I will move my starter from countertop to fridge, but I don’t feed every day now? I am trying to resuscitate my starter from sitting out all summer and having me be gone for a week at a time (summer travel). It’s lethargic, but I can bring it back. But in the fridge? Any instructions for starter maintenance in the fridge? I’ll check your cookbook too, which a friend bought me (yay!)

  33. says

    Hi Jennifer,
    I love your cookbook! I’m trying the sourdough starter now.
    I want to bake the kefir bread…so I looked up the recipe for kefir milk, and you suggest using milk kefir grains….where do I get those? Should I buy kefir at the store and mix that with the milk?

    Thanks!
    Suzanne

  34. Margaret says

    This recipe is fantastic. I made it using a rye sourdough starter, and sprouted spelt flour. I let is rise overnight for about 12-13 hours, and because my Dutch oven doesn’t fit in my countertop over, I used a cast iron bread pan. It came out great. The first bread I’ve really been proud of, and soooo easy.

  35. Alicia says

    Hi jenny,
    The first time I made your bread I used ground eikhorn berries and just regular white flour that I had in my cupboard. Then I switched to eikhorn flour and it is just a gooey mess. I don’t own a stand alone mixer but I tried mixing it with my mix master and dough hooks, food processor and even the dough setting on my bread machine. It always is too sticky. Should I keep adding flour until it becomes stiffer? When I last tried that, I ended up with a dense, unappetizing loaf. Help me please because I would love to have a healthy bread, but delicious like my first loaf. Ps. I am feeding my starter with unable ached white flour. Could that be the problem?

    • Jenny says

      Einkorn is super sticky, and that’s totally normal for that flour. Resist the urge to add more flour, or your bread will become dense.

  36. says

    Thanks for this how-to and recipe! I’ve had a starter for a couple years now, and my bread is fine but heavy. All the recipes say to knead for a really long time. But I just tried this, and it came out wonderful! All this time, I needed your advice! I kept my starter on the counter, but now I’ll try the fridge. One question: how do you make yours ready for baking? Do you take it out and give it 3 feedings, 12 hours apart, like I’ve seen in most places? Or do you just do one feeding because you want it to be chilled most of the time?

  37. Erica says

    Hi there!

    I have bought your book and love it! I just tried making your einkorn wheat and herb bread (p.170) but in the stage where you let it rise for 12 to 18 hours, nothing happened and it definitely feels like it needs more water. (I used my very active and alive sourdough starter, which works so well for my 100% rye bread that I make).

    I then looked up your website and found this recipe, which has quite a different ratio of water to flour than the book. In the book it states: 3 cups einkorn and 2 cups high-extraction einkorn with 1.5 cups water and 1/4 cup sourdough starter. Whereas in this recipe online it says only 3.5 cups flour total, water and sourdough starter the same. Is there perhaps a typo in the book or are they completely different ways to make it? I see that the resting time for the dough is 12-18 hours in the book and only 6 hours online….could you help me out?

    Thanks so much! Love what you do!
    Erica

    • Jenny says

      Hi Erica, they’re two different recipes. Both were tested (outside of my kitchen) and they both work. This one has a much higher hydration and is a much looser and rustic dough than the one in the book which has lower hydration and is a firmer loaf.

  38. Kaitlyn says

    I think there are several of us in the comments section who need help with this :). Can you clarify what you mean about the two different einkorn flours you’re using? The Jovial website you linked us to only shows one type of einkorn flour and it’s called 100% Organic Einkorn All-Purpose Flour. It doesn’t mention anything about being “high-extraction,” that I can tell. For those of us who don’t have access to a grain mill, is it okay to just use 3 1/2 cups of this 100% Organic Einkorn All-Purpose Flour flour in place of what you called for?

      • Marie says

        I was wondering the same thing and did some research especially since I already use Jovial’s products. Then I checked out Jenny’s cookbook at the library and it confirmed my research–page 157. In a nutshell, “high-extraction” flour is basically “all-purpose” flour or whole grain flour that has been shifted to partially remove the bran. I’d caution using regular all-purpose flour though, for a variety of health reasons. The link Jenny supplied goes to Jovial’s “high-extraction” flour even though its not mentioned as such. I’m not affiliated with Jovial but I love their flour and whole grain berries! I buy mine either from their website or from Whole Foods. The other day they had a special on the flour for 1/2 off! I keep an eye out for those special and then stock up a lot!

        I hope this helps everyone!

  39. Sue Anderson says

    I am wondering ( as has been asked before) where to buy the whole grain Elkhorn flour for the recipe, as I don’t see it on the Jovial site. Also wondering as was mentioned above about the Jovial flour not saying it is “high-extraction.” Thanks, very excited to try the recipe.

    • Marie says

      Hi Joy

      I cook mine in a clay baker–Romertopf–or in a La Cloche Dome baker with beautiful results. I think both, or something like it, can be found online at places like Amazon, Ebay or maybe even a local goodwill.

  40. Lisa says

    This recipe made my day! I was just randomly looking at sourdough recipes. I like to bake with sourdough, but also like to avoid high gluten flours and use Einkorn a lot. We lived in France and love crusty artisan bread, but that is an infrequent treat as it requires traditional white wheat flour…. but now, this recipe!!!!! Wow, hooray- I am so excited! Thank you!!!

  41. Rachael says

    Hi Jenny,

    I always see circular loaves of sourdough, is there a reason I can’t bake it in a regular loaf pan?

  42. Katie says

    This is by the far the simplest recipe and BEST sourdough bread I’ve baked. Thank you for sharing!
    I am still struggling with a bottom crust that is thick and hard. My top crust is light and crispy. Any thoughts on this? I use high extraction einkorn and then sub whole spelt in place of the whole grain einkorn. Otherwise, follow recipe exactly. Thank you!

  43. K says

    Hi!

    I just checked the Jovial website to try and find the 2 different flours you refer to you in your recipe, but could only find an all-purpose one. Will that suffice?

  44. Marie says

    Thank you for a great recipe! I was struggling with Einkorn flour performing, but this recipe solved my previous problems with it. I definitely recommend following the tips–that’s what made the difference for me:

    1. Using the sourdough starter at its peak–after being fed about 4-6 hrs for me.

    2. Knowing that Einkorn flour will make a wet, sticky dough–resisting the urge to add more flour

    3. Handling the dough as little as possible–as per the recipe

    4. Because the dough is so wet, I put the dough into a proofing basket, lined with oiled plastic wrap and then turn it out into either a hot dutch oven or a soaked clay baker. The dough doesn’t seem to deflate like others and springs right back in the oven.

    In the end, it steams up wonderfully with a light brown, crispy crust and lasts us about a week of sandwiches! That’s the benefit of sourdough–it stays fresh out on the counter much longer!

    Thanks again!

  45. Destiny Froom says

    Hi Jenny

    I am really new to sourdough but I don’t think I’ve got the recipe I was given figured out yet. I was taught to make a levain first and then after the rise to do a slow cold ferment in the fridge. Have you ever done this?

  46. Sir says

    I think the reason the fridge works is because the co2 gets stored as carbonic acid in the cooler temperature, the heat kicks it out of this form into gaseous co2.

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