How to Care for Your Einkorn Sourdough Starter

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A sourdough starter must be fed and cared for, just like a pet! It's important to feed your starter regularly – once a week, or more if you bake often. If you are not wanting to make bread, but are simply feeding your starter its weekly meal, take it out of the fridge and measure out 1⁄4 cup. Discard the rest (or use it in another recipe). Feed your starter 1⁄2 cup of flour, 1⁄2 cup of water, and mix well. Then put a lid back on the jar and put it back in the fridge.
Check out these tips for more help on where to get einkorn flour and tips for your Einkorn Sourdough Starter.
Servings: 2 cup

Ingredients

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Instructions

  • Gather ingredients and a jar that is large enough for your starter to expand and grow.
  • Take the starter out of the fridge and measure out 2-3 teaspoons (10 grams) of the starter.
  • Add 1/4 cup (59 grams) of water to the jar.
  • Add 1⁄2 cup (60 grams) of All-Purpose Einkorn Flour OR 1⁄2 cup (48 grams) of Whole Wheat Einkorn Flour. Mix well.
  • Seal the jar and leave it on your counter for 4-8 hours or until bubbly. Once it’s bubbly, measure out the amount of starter called for in your recipe.
  • When the starter is bubbly, you should see tiny pin size holes in your starter and bigger holes on top. Then it is ready to bake with. Once it’s bubbly, measure out the amount of starter called for in your recipe.
  • The starter that is left in the jar will be about 1⁄4 cup, and it needs to be fed again. So if you have 1⁄4 cup of starter remaining, add 1⁄2 cup of flour and 1⁄2 cup of water. Mix well and then place it in the fridge until you need to feed it (a week later) or you want to make another loaf.

Feeding your starter once a week

  • Feed your starter once a week, ½ cup of flour and ½ cup of water to 2 teaspoons of the starter. Keep this ratio to make sure your starter will be bubbly. If you have more starter than flour and water, the starter will eat all the food and won't be bubbly. This will ensure that it will stay healthy and bubbly and you'll only have to feed it once before you bake with it.

Notes

You can use Einkorn All-Purpose Flour or Einkorn Whole Wheat Flour to feed your starter. They both work equally well to  rise your sourdough bread. The Einkorn Whole Wheat Flour will be more bubbly since it contains more minerals than Einkorn All-Purpose Flour. A whole wheat starter will ferment faster than Einkorn All-Purpose Flour and is more thirsty (give it an extra tablespoon of water if your starter is too thick) but they both work really well to make your bread. My recipes use Einkorn All-Purpose Flour to make the bread since it makes for a lighter, fluffier, and higher rising loaf.