Einkorn Sourdough Starter

Einkorn Sourdough Starter Yum

April 24, 2020 3 min read 2 Comments

With this failproof starter, the more you bake, the more your starter will develop, and the better your bread will turn out.

BSF Kitchen Test: 04/18/20

Day One

INGREDIENTS

45 g warm water at 100˚F
48 g fresh ground einkorn wheat

INSTRUCTIONS

Mix the flour and water in a small glass bowl until the flour is absorbed.
Tightly cover and let rest at room temperature for 24 hours.

Day Two

INGREDIENTS

30 g sourdough starter from Day 1
30 g warm water at 100˚F
48 g fresh ground einkorn wheat

INSTRUCTIONS

Mix water into the starter in a small, clean bowl until dissolved, then mix in the flour until it is absorbed.
Tightly cover and let rest at room temperature for 24 hours.
Discard or compost left-over starter from previous day, or share with a friend.

Day Three & Day Four

Repeat instructions for Day Two

Day Five and After

Today is the first day you will refresh your starter, which you will repeat once a day until it rises up and forms bubbles within 6 to 8 hours. That may happen after a week, or it may take a few days longer. Until you see your starter bubbling in this time frame, your starter is not ready for baking bread. Storing the starter in a clear glass container can help you observe the progress better. Until your starter is strong, you will only use a small piece to refresh from Day Five onward (just 2 teaspoons or 10 g) and discard the rest. The more you bake, the more your starter will develop, and the better your bread will turn out.

REFRESHING YOUR STARTER (Baking 3 loaves p/week)

INGREDIENTS

10 g of einkorn sourdough starter
30 g warm water at 100˚F
48 g fresh ground einkorn wheat

INSTRUCTIONS

Mix water into the starter until dissolved in a small, clean bowl, then add flour and mix until it is absorbed.
Tightly cover and let rest at room temperature for 6 to 12 hours until the starter has bubbled up considerably. At first, this may take longer. Refrigerate until your refresh again the next day. Your starter will be awake (on the counter) when you are and sleep (in the fridge) when you do.
Watch the starter closely each day. As it becomes more active, the amount and size of the bubbles in the starter will increase significantly and will change the appearance of the starter. When the starter rises up and doubles in size after 6 to 8 hours, you are ready to bake bread.
When you want to bake bread, remove the quantity needed, and use it cold from the refrigerator to mix up the bread recipe. Leave the remaining starter in the refrigerator, and when it becomes low, use the recipe from Day 5 to refresh and replenish the starter, always letting the starter rise after refreshing for 6 to 8 hours.
For the first two months, you should refresh your starter once a week to keep it strong, then you can store it longer without refreshing.

If you need a larger batch of starter for more baking, you can double the recipe for refreshing and follow the same instructions.

20 g of einkorn sourdough starter
100 g warm water at 100˚F
90 g fresh ground einkorn wheat

❤ Try our USDA certified organic Einkorn Wheat Berries ❤

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Michelle @ BSF

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2 Responses

Michelle McNamara

May 24, 2020

Hi There,

We are very glad to hear you are enjoying our blog post! As part of the series on Einkorn & Sourdough, we will be publishing bread recipes for an Einkorn Ciabatta & an Einkorn sandwich loaf over the next couple weeks. We always thoroughly test our recipes in our own kitchen first.

If you want to create a larger batch of starter for baking I would follow the instruction for initially doubling the starter recipe (see above at the end of the post), and build on that through Day 2, 3, 4 & 5. If that is still not enough, then continue to use the ‘refresh’ instructions to build more. That is the most I can recommend right now as we haven’t tested ‘starting’ amounts larger than that.

Hope this helps in answering your questions!

Blessings!
Michele@ Be Still Farms

Ginny

May 24, 2020

Do you have a bread recipe to go with this starter, please? Also, I’m confused about a larger batch of starter for baking. How do I get a quantity of starter, say 2 cups or more? Do I keep doubling the same amount suggested (e.g., the 20 g einkorn sourdough starter, 100 g water, 90 g ground einkorn) each day until I get the 2 cups? Thanks for the einkorn starter recipe, it worked well for me. I’m ready to bake!

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