Einkorn Converted Sourdough Starter

Here is an easy way to convert your sourdough starter to an einkorn sourdough starter. You might want to have two starters, one for einkorn and one for regular sourdough, and you can always dehydrate them so you'll always have more starter. You can use Einkorn All-Purpose Flour or Einkorn Whole Wheat Flour to make an einkorn sourdough starter. For more information, see the *note below.

Servings: cups

Ingredients

1 tablespoon Sourdough Starter
¼ cup Water, spring or filtered with minerals
½ cup Einkorn All-Purpose Flour or Einkorn Whole Wheat Flour. *See note below*

Instructions

Gather ingredients and a jar that is large enough for your starter to expand and grow.
Place 1 tablespoon of sourdough starter into your jar.
Add ¼ cup of water to the jar
Add ½ cup einkorn flour to jar and mix all the ingredients until all the flour is combined.
Seal the jar with a lid and let it ferment for 4 - 8 hours.
Remove and discard all but ¼ cup of your starter. Add ½ cup flour to your jar and 1/4 cup water. Stir well to combine all the flour and let sit for another 4- 8 hours. Continue doing this step two more times or until your starter is bubbly and you see tiny pin size holes in your starter and bigger holes on top. Then it is ready to bake with or to store in the refrigerator. (This picture is a starter fed with Einkorn Whole Wheat Flour)

Feeding starter weekly

Feed your starter once a week: ½ cup of flour and ¼ cup water to 2 teaspoons of starter. Keep this ratio to make sure your starter will be bubbly. If you have more starter to flour and water, the starter will eat all the food and won't be bubbly. (This picture is showing an Einkorn starter made with Einkorn All-Purpose Flour)

When you are ready to bake bread.

1. Take the starter out of the fridge and measure out 2 teaspoons (10 grams) of the starter.
2. Add ¼ cup (59 grams) of water.
3. Add ½ cup (60 grams) of All-Purpose Einkorn Flour OR ½ cup (48 grams) of Whole Wheat Einkorn Flour. Mix well. Einkorn flour absorbs water more slowly, so it will get wetter over time as it ferments.
4. Leave it on your counter for 3-4 hours (or longer) until bubbly. Once it’s bubbly, it is ready to make bread!
If you're keeping your starter in the fridge, then feed it once a week using the ratio above. 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.