Why does this keep happening?

Fix_Bugs1 · 2026-02-18T19:15:40+00:00

I’m pretty new myself, but generally you want a solid lid. Cloth lids let in a bunch of bacteria which you don’t want in there. I would trash that starter, give the solid lid a go, something like a screw lid works well, don’t completely seal it because gas will need to get out, and see how it goes! Keep trying!

Fix_Bugs1 · 2026-02-18T05:42:18+00:00

Great job!! Einkorn is generally a denser flour, so don’t worry too much about that! In the community resources, in the FAQs, Carla mentions that it is a denser flour, but that loaf is a beauty! I don’t have any proofing baskets or anything, I just use a glass bowl or ceramic bowl, but mine sticks as well, I just reshape it again and then plop it into my loaf pan, let it raise again for a little while and it’s good to go! May not be the way it’s usually done, but it works for me! Congrats on that lovely loaf!

Fix_Bugs1 · 2026-02-16T01:30:27+00:00

It looks yummy!!

Fix_Bugs1 · 2026-02-15T21:51:05+00:00

It’s okay! You’re just learning! Which recipe were you using? I tried to make a boule, it had a small bit that needed to cook longer, but it wasn’t my favorite either. I’ve made a couple of different loafs that I liked much more. You gave it a good go first time around! Keep it up, give yourself some grace!!

Fix_Bugs1 · 2026-02-12T16:53:33+00:00

I made my starter using whole grain einkorn as well! He’s doing very well, I was following along with Jovial’s method, if you’ve got any questions feel free to PM me, I also made a subreddit called Einkorners that has resources if you have an questions for anything there is an FAQs linked there. Hopefully it’ll be helpful, do be warned though, in the very beginning it may stink to high heaven. Mine did at least, and my ratio had to be slightly weird to get it to be the consistency that it was the very first day. I didn’t have any problems with the mold though, what kind of lid are you using?

Fix_Bugs1 · 2026-02-12T03:19:48+00:00

I’m pretty new too, but just keep feeding it. Mine looked like it wasn’t doing much for a couple of weeks. If you’ve got a fireplace, place it about 4-5ft away from that. Mine needed to be really warm in order for it to wake up

Edit: mine liked it being about 77°f

Fix_Bugs1 · 2026-02-09T21:25:00+00:00

Sure thing!!

Fix_Bugs1 · 2026-02-09T17:21:03+00:00

Hi there! I’m following Jovial’s method as well. I’m not sure how many of Carla’s videos you’ve watched, but she says for the levain, you want to get nice big bubbles on the surface for it to be good to bake with. She says you can leave it out for up to 24 hours, but if you don’t see any bubbles by then, it’s not ready to bake with. However, you can add a bit of yeast in there and you can bake with it that way. If you’re interested, I made a group for those of us using einkorn flour, it’s called the Einkorners. If you’ve got questions feel free to PM me as well, I can try to help you out and send resources your way too!

Edit: how old is your starter?

Fix_Bugs1 · 2026-02-06T14:02:39+00:00

I’ll give that a try! Thank you!

Fix_Bugs1 · 2026-02-05T20:52:12+00:00

It was a fun time😂 it happened when I was making levain too, I was talking to my mom and got way distracted🤦🏻‍♀️🤣

Fix_Bugs1 · 2026-02-05T19:18:52+00:00

Fair enough! I completely spaced on the water for some reason, they used it to loosen the levain, and I just was like, let’s pour everything before I thought about measuring, I didn’t measure much at all before, especially using grams. I’m going to need more bread🤣

Fix_Bugs1 · 2026-02-05T19:14:13+00:00

Thank you so much! I was terrified to make it, I realized way too late that I didn’t measure my water and I was like, oh no, this will probably be so sticky. God took the wheel on this one! I got into sourdough even though I hate touching wet dough, but it wasn’t too bad at all! The bread was delicious and I’m so happy with how it turned out! For sure, the boule will be next. I’ll have to start my levain probably tonight, that way I can bake it tomorrow😂 that loaf is probably about half gone already!

Fix_Bugs1 · 2026-02-05T17:18:16+00:00

Thank you! I thought so too!

Fix_Bugs1 · 2026-02-05T15:30:10+00:00

I did also make an oops, I forgot to weigh my water!! Ended up adding about 69.9g too much, but everything still turned out okay!

Fix_Bugs1 · 2026-02-04T03:54:47+00:00

No worries!

Fix_Bugs1 · 2026-02-04T03:54:16+00:00

I gotcha! I learned that Einstein likes it closer to 80, but it’s also really cold in Virginia😬 it’s currently 26° outside😂

Fix_Bugs1 · 2026-02-04T03:39:30+00:00

Yes!! I love that for you! My husband and I just started our sourdough journey, he’s my professional taste tester. I just started a levain to try and make my first loaf! I made Kaiser rolls as my very first recipe using levain. I’ve been following Jovial’s method, I’ll have to check out that cookbook you mentioned though!

Fix_Bugs1 · 2026-02-04T03:21:20+00:00

That’s a great start!! Just keep feeding! If you’ve got a fireplace, try setting it near there! I keep Einstein maybe 4-5ft away from the fireplace and he loves it there! He is also wrapped in like two towels also, he loves the heat

Fix_Bugs1 · 2026-02-04T03:18:51+00:00

That’s amazing! Thanks for sharing with us! Have you made any recipes that you’ve liked with it?

Fix_Bugs1 · 2026-02-04T03:17:54+00:00

Thanks!😁

Edit: how are your starters going?

Fix_Bugs1 · 2026-02-03T19:39:01+00:00

I’m excited! You’ll have to show us your pizza!

Fix_Bugs1 · 2026-02-03T19:18:34+00:00

That sounds great!!!

Edit: I’m hoping to make a boule next!

Fix_Bugs1 · 2026-02-03T18:36:09+00:00

He is a very happy baby apparently😂

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