Einkorn Sourdough Starter

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

1. Mix the flour and water in a small glass bowl until the flour is absorbed.
2. 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

1. Mix water into the starter in a small, clean bowl until dissolved, then mix in the flour until it is absorbed.
2. Tightly cover and let rest at room temperature for 24 hours.
3. 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

1. Mix water into the starter until dissolved in a small, clean bowl, then add flour and mix until it is absorbed.
2. 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.
3. 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.
4. 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.
5. 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 ❤

Related Recipes:

• Einkorn Sourdough Levain
• How to Turn Einkorn Dough
• Einkorn Sourdough Sandwich Bread

Brought to you by Be-Still-Farms.com, where we have discovered that truly healthy foods, prepared as God intended, can taste far better than any processed imitation on which many of us were raised. To shop for these and other ingredients, click here.