The secret to good einkorn sourdough bread is in the bubbly sourdough starter. (You can buy my live starter here.) You must feed your starter before making bread and this takes a little time, 4-6 hours or until it is bubbly. It depends on the temperature in your home and the strength of your starter. You need your starter to be bubbly so it is active and will rise the bread.
Feeding Starter Before Baking
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.
5. Once it’s bubbly, it is ready to make bread! (Measure out the amount of starter and use it in the recipe. The remaining starter is what you will use for your next batch. Add ¼ cup water and ½ cup of flour to the starter, mix well, then put it in your fridge with a lid until you are ready to make more bread.
Always feed the starter the night before (or at least 3-4 hours before you make your bread). This all depends on the temperature in your home. The warmer it is, the sooner it will rise and be bubbly. Once your starter begins getting bubbly and rising in the jar it's ready to go.
Make sure that you have been feeding the starter at least once a week if you have been keeping it in the fridge. If you haven't been feeding your starter this often, then feed it twice a day for a day, or a couple of days, until it's bubbly again.
