Einkorn dough is much stickier then dough made with modern wheat, because it is slower to absorb liquid. Attempting to knead the dough in a high-powered mixer actually leads to a stickier dough. Instead, we recommend turning dough made with fresh ground einkorn wheat.
If your starter is new, you can make a levain from it to use for baking your bread until your starter is strong enough to bake with. Here is our recipe for Einkorn Sourdough Levain.
