How to Create Einkorn Sourdough Starter (Edit recipe)

Day 1

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

1. If you see a grayish 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 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

1. If you see a grayish 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 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.

Day 5

1. Today is the first day you will refresh your starter, which you will repeat once a day until it rises up and forms bubbles within 6 to 12 hours. That may happen after a few days, or it may take longer. This is where the patience comes in, as the process does vary from kitchen to kitchen. People always ask, “how will I know when my starter is ready?” Until you see your starter bubbling in this time frame (6-10 hours), your starter is not ready for baking bread.
2. 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.
3. 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!

Next Steps

1. Once your starter is ready and your bread is rising nicely, you can refrigerate the starter. When you want to bake bread, remove the quantity needed and use it cold from the refrigerator to mix up the bread recipe. Leave the remaining starter in the refrigerator, and when it becomes low, use the recipe from Day 5 to refresh and replenish the starter, always letting the starter rise after refreshing for 6 to 10 hours.
2. For the first six months, you should refresh your starter once a week to keep it strong. After six months to a year has passed, you can leave it refrigerated for longer. As you keep baking bread, your starter will eventually become mature and will be strong enough to bubble up within 6 to 10 hours.