So glad you shared this! It's great when one can find things that are GOOD for the family and I'm so glad it's working well for you!

Woohoo! I've walking through the process with others and found two of the most important things are using the whole wheat einkorn-making sure it's thick even if it means adding more and warm environment. this time of year is great for starting! I'd love to hear how it goes!

Are you thinking of mature starter? My starter will usually have 1-1.5 cups in it as I use a quart size jar right now. Sometimes it goes down to about a half a cup if I'm not baking much. Other times I'm baking more consistently and I'll keep about 2 cups in a larger jar as the one shown on the thumbnail. It all depends on how much I'm baking. Hope it's working well for you!

If I'm using it and feeding consistently (once a day or every other day or so) I leave it on the counter. If I'm going through a week or two and know I won't be baking with it and don't want to have to feed it, I put it in the fridge. When it's in the fridge I only feed it once a week or so. This most often happens when I run out of flour and have to wait for the order to arrive :)

@@HilltopintheValley Thank you! I’m going to start my starter this week. I’m excited to learn more about baking with Einkorn. I have done a lot of baking in the past but I had to stop due to regular wheat sensitivities. I’m glad I found your channel.

@@CumminsRanch I hope it is encouraging for you. I was off most grains for a long while prior to finding einkorn!

I feed every 12 hours for the first 3-5 days and then every 24 hours the rest of the 2-3 weeks until it's ready for sourdough baking. The post has written instructions too. Sorry if I didn't clarity that well. Thanks for asking!

Great question! This was made in summer when our indoor temp was in between 70-76. I've found the warmth of summer is helpful for starting.

I'm sorry Susan Marie! There are a few things you can look at: 1. Humidity...how humid is the home? try to keep it down below 50% to avoid and mold spores growing. They will compete in the air. 2. Beginning a Sourdough is best during warmth. One of the reasons this sourdough starter did so well was because it was started during early summer months. If it's especially cold where you live, try adding some extra wheat into the starter and then make sure it stays warm ( 72-76 Degrees Fahrenheit). If it's currently hard to keep it continuously warm, consider trying it May-June, when the environment begins to warm up and dry out. 3.To battle the winter environment, feed more often to get the starter mature. Instead of twice a day to start, try three times a day. Hope this helps!

Thank you so much. I believe I will wait until summer.

Water is ok. That just means it's hungry and has run out of food so, extra flour may help as well. growth can vary time of year/ temperature of room etc. If you fell it's too thin, it's absolutely fine to add more flour. I don't measure my feedings at all at this point but just go by thickness. The recipe is simply to help you have a solid measurement to go off. Feel free to add some extra flour in your feedings. It sounds like your environment might need it if there is some water after 12 hours. Also *you can check to see how it's doing a few hours after feeding and this will give you a better picture of how active it gets. 12 hours later is the point it's getting hungry so it's not uncommon for it to start getting hungry. Don't give up! I get water on my mature starter often. Try adding the extra flour. Hope this helps :)

You can absolutely use all purpose einkorn. Go for it. Anja at "Our Gabled Home" always recommends starting with a pinch of caraway seeds to activate it faster. Either way, all purpose einkorn should still work.

That's right. No yeast besides the starter. That is your yeast :) I have about 2 cups starter on hand and use about 1 cup in a recipe (depending). Then I'll build up my starter again before baking the next time.

@@HilltopintheValley thank you so much for clarifying. I have been waiting for your reply. I recently started making my own bread and am eager to try sourdough.