Einkorn Sourdough Starter Recipe
Sourdough starter makes leavened bread rise, but it also has probiotic qualities. An einkorn sourdough starter is a mixture of flour and water that gives a deliciously sour flavor to breads and other baked products.
Servings: 1 starter
Equipment
- large glass bowl
- Mason Jar
Ingredients
- einkorn all purpose flour
- filtered water
Instructions
Day 1
- Combine 1 cup all purpose einkorn flour with 3/4 cup filtered water in a tall, glass mason jar or glass bowl.
- Cover the jar with any loose fiber covering such as tea towel, cheese cloth works well too. The starter must be able to breathe. Plastic wrap loosely fitted is used successfully by some bakers.
- Let the starter sit at room temperature for 24 hours. It can sit on the counter, just be sure to keep it out of direct sunlight. It could also be kept in a pantry, cabinet, or wrapped in a towel to prevent exposure to light.
Days 2-5
- On the second day, stir the starter and discard 1/2 of it, feed your starter one cup of flour, 3/4 cup filtered water, and combine well. Repeat this process for days 3-5.
- At this point, the starter is just water and flour, so it needs to be discarded and fed. I know that it feels wasteful, but removing half of the starter ensures that the right amount of flour and water is feeding the growing colony of beneficial yeast.
Days 6-7
- On days 6-7 repeat the previous steps but do this every 12 hours instead of 24 hours.
- After day 7, your starter should be able to bake in a variety of recipes. Check for signs that the starter is alive and ready for bread baking as highlighted below. The starter will get stronger over time with feeding and proper care.
Notes
There is no one sourdough “recipe” for everyone to use. You should treat any recipe as a starting point for making the sourdough breads you and your family love. This is true because of some key things.
It will take close to 7 days for your sourdough starter to begin to thrive and be ready to make bread.
How to know your einkorn sourdough starter is alive:
- When you’re ready to make bread, set the starter out at room temperature before you want to use it. If you store it at room temperature instead of the refrigerator, skip this step of course.
- Feed the starter the day before you plan to use it for a recipe. Follow the specific recipe to determine how it wants the starter used/fed. My starter is used nearly daily so it is fed the night before I want to use it. I combine the starter with 3/4 cup water, 1 cup flour, and mix well. Cover it with your tea towel. If you keep your starter in a mason jar, you can just add the water and flour to the jar and combine well.
- If your starter is established and thriving you may see foaming action or bubbles. After feeding, bubbling action should be visible within 4 to 12 hours. If a sourdough starter is not bubbly, it may require more frequent feedings. I would suggest trying every 12 hours if it requires more feeding.
- When your starter is ready to make bread, pour the amount you need for your recipe and either refrigerate the remaining starter or store it in a cool, dark place as usual.