Are you ready to transform your kitchen into a rustic bakery and create a living, breathing culinary marvel? This easy Einkorn sourdough starter is your secret weapon to crafting incredible, naturally fermented bread that will make your taste buds dance and your family marvel at your baking prowess! Forget store-bought yeast – you're about to embark on a delicious journey of traditional bread-making that connects you with centuries of culinary artistry.
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: American
Serves: 1 starter
Ingredients
- 1 cup einkorn flour
- 1 cup water
Instructions
- Ensure all utensils and containers are thoroughly cleaned and completely dry to prevent unwanted bacterial growth.
- Select a clean glass or ceramic container with a loose-fitting lid or cover to allow gases to escape during fermentation.
- Measure exactly 1 cup of fresh, organic einkorn flour and place it into the clean container.
- Gradually add 1 cup of room temperature filtered or spring water to the flour, stirring gently with a non-metallic utensil until a smooth, paste-like consistency is achieved.
- Mix thoroughly until no dry flour remains and the mixture looks uniform and free of lumps.
- Cover the container loosely with a clean cloth or lid, allowing minimal air circulation.
- Place the starter in a warm location with consistent temperature between 70-80°F (21-27°C), away from direct sunlight.
- Let the starter rest undisturbed for 24 hours at room temperature.
- After 24 hours, discard half the mixture and replenish with equal parts fresh einkorn flour and water, repeating this process daily.
- Continue feeding and discarding for 5-7 days until the starter becomes bubbly, doubles in volume, and develops a pleasant, slightly sour aroma.
Tips
- • Use only organic, high-quality einkorn flour for the best results and most robust flavor profile. • Maintain consistent room temperature (70-80°F) for optimal fermentation. • Use non-chlorinated, filtered water to prevent killing beneficial bacteria. • Always use clean, non-metallic utensils when handling your starter. • Be patient! Sourdough starters take time to develop complex flavors and strength. • Watch for signs of active fermentation: bubbles, slight sour smell, and volume increase. • If your starter develops a gray liquid on top, simply stir it back in – this is normal! • Store your mature starter in the refrigerator and feed weekly to keep it alive and healthy.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 85g
Protein: 14g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
