Mastering Einkorn Sourdough Bread is a new collection of instructional videos that will guide you on a journey to becoming an einkorn sourdough baker. In Lesson 1, Carla demonstrates how to create an einkorn sourdough starter. Visit goo.gl/Ury1sh for the detailed step-by-step recipe and photos.
Einkorn Sourdough Starter Recipe
DAY 1
Ingredients
-3 tablespoons (45 g) warm water at 100˚F
-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
Instructions
1.Mix flour and water in a small bowl to form a wet dough that is tacky to the touch.
2.Transfer the dough to a glass container tightly sealed with a lid or plastic wrap. Let rest at room temperature in a kitchen cabinet for 48 hours.
DAY 3
Ingredients
-All the starter from Day 1 (at least 10 g)
-2 tablespoons (30 g) warm water at 100˚F
-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
Instructions
1. If you see a greyish hue on the surface of the starter, push it to the side. Spoon out the creamy golden starter into a clean bowl.
2. Mix water into the starter and mix until dissolved, then mix in the flour and form a wet dough.
3. Transfer this dough to a clean glass container sealed tightly with a lid or plastic wrap at room temperature in a kitchen cabinet for 24 hours.
DAY 4
Ingredients
-All the starter from Day 1 (at least 10 g)
-2 tablespoons (30 g) warm water at 100˚F
-½ cup of einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
Instructions
1. If you see a greyish hue on the surface of the starter, push it aside with a fork. Spoon out the creamy golden starter into a small bowl.
2. Mix water into the starter and mix until dissolved, then mix in the flour and form a wet dough.
3. Transfer the dough to a clean glass container sealed with a lid or plastic wrap at room temperature in a kitchen cabinet for 24 hours.
REFRESHING YOUR STARTER (Day 5 and on)
Ingredients
-2 teaspoons (10 g) of starter
-2 tablespoons (30 g) warm water at 100˚F
-½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
Instructions
1. Place the starter in a small bowl. Add warm water and mix until the starter is dissolved and the water is creamy. Add flour and mix with a fork until most of the flour is absorbed. Roll the starter between your hands until the flour is absorbed, rubbing the bowl with the starter to pick up remaining flour. Transfer the starter to a sealed glass container and let rest at room temperature for up to 24 hours.
2. Watch closely each day as the bubbles will increase and the activity of the starter will become more apparent. 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. It will spread out and the surface will seem pitted. When the starter rises up and doubles in size after 6 to 10 hours, you are ready to bake bread!