Einkorn Sourdough Starter
Learn how to make an einkorn sourdough starter at home with just two ingredients and a little bit of time.
Servings 1 starter
Ingredients
- Einkorn flour
- Water
Instructions
Day 1:
- Mix 1/2 cup of flour and 1/4 cup filtered water.
- Stir vigorously, making sure to incorporate everything well. Scrape down the sides.
- Place a clean tea towel over the bowl and set aside. Allow it to sit for 24 hours.
Day 2:
- Discard half of the mixture and repeat the process.
- Add 1/2 cup flour, 1/4 cup water, stir well, and cover.
Day 3-5
- Repeat the day two instructions for days three through five. Discarding half, then feed.
Day 6 & 7
- Every 12 hours, discard half the mixture and feed 1/2 cup flour with 1/4 cup water and mix well.
- By day seven, there should be enough beneficial bacteria and yeast present to bake fermented sourdough goodies.
- You will know it is ready if by 4-12 hours after you feed it, it bubbles and doubles in size.
Notes
- The absolute easiest way to create an einkorn sourdough starter is to start feeding your regular wheat sourdough starter einkorn flour. Eventually, after the fifth feeding of einkorn flour with discarding (or using), your starter will be 96% einkorn.
- Einkorn absorbs less liquid than wheat flour, so you will want to feed the starter a ratio of 1 to 1/2 flour to water. Since einkorn is a little more expensive than wheat flour or all-purpose, I feed my starter with 1/2 cup flour and 1/4 cup water.
- For making an einkorn sourdough starter, I prefer to use all-purpose einkorn flour over whole wheat. If you choose to use whole wheat einkorn, you will need a little less flour.
- Your sourdough starter should be ready to use within a week, but it may not be mature enough to bake bread for about 4 weeks.