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How to Make Ancient Einkorn Sourdough Bread


Einkorn wheat is one of the grains recommended to make sourdough bread on the PaleoEdge diet. It was man’s first form of cultivated wheat and looks entirely different than the wheat we have today. Europe’s oldest mummy – Otzi the Iceman – had an einkorn bread, ibex meat and unidentified herbs as his last meal in 3,300 BC! Perhaps the Earl of Sandwich was not the true inventor of the sandwich.

According to the New York Times, “an experiment done more than 25 years ago by Dr. Jack Harlan, an agronomist at the University of Illinois, demonstrated the likely importance of wild einkorn in the diets of post-ice age hunter-gatherers in the region and what might have encouraged them to domesticate it. Harvesting wild einkorn by hand in southeastern Turkey, Dr. Harlan showed that in only three weeks, a small family group could have gathered enough grain to sustain them for a full year.” It does make one have to ask, just how long were the hunter gatherers consuming einkorn bread and other grains, and does this change what we consider to be Paleo?”

It has been suggested that wild einkorn grain was harvested in the late Paleolithic and early Mesolithic Ages, 16,000-15,000 BC, and thousands of fully mature small-grained wild grasses were retrieved at Ohalo II, a submerged 23,000 year old site at the shore of the Sea of Galilee in Israel. There is also evidence of sorghum grain residues found on stone tools and African potato consumption at a site in Mozambique, Africa dating back to 103,000 B.C., and residues of 10 grass seed grains of triticeae – the family of wheat, rye and barley – and legumes in the teeth of Neanderthals in Belgium and Iraq who are believed to have lived 36,000-46,000 years ago.

But Doesn’t Einkorn Bread Contain Gluten?

While einkorn sourdough bread does contain gluten, einkorn is structured differently than modern wheat. It contains the highest protein content of any wheat species, also potassium, vitamin B6, essential amino acids and is 3-8 times higher in carotenoids. It has also been found to be higher in selenium along with emmer, a very important antioxidant lacking in seafood deficient diets. It survived due to being able to thrive in dry, desolate conditions in where nothing else would grow. Its revival is in the infant stage thanks to small farms in Italy and Turkey among others as we begin a different approach to gluten intolerance. It is my belief that using this grain with proper fermentation is a step forward towards reducing gluten intolerance and enjoying real, healthy nutritious bread again.

According to (iceman picture credit), einkorn differs from modern wheat in 3 important ways, all of which may contribute to gluten intolerance:

  • Most modern wheat is a hybrid of many different grains and grasses.
  • Einkorn has 14 chromosomes , whereas modern wheat has 42 chromosomes which changes the gluten structure.
  • Einkorn is considered more nutritious than modern wheat, based on the higher level of protein, essential fatty acids, phosphorous, B6, potassium, pyridoxine, and beta-carotene.

Is the Preparation of Einkorn Bread the Answer to Gluten Sensitivity?

I have been experimenting lately with sourdough rye bread to make Russian Kvass, and while it works well for that purpose, it makes a very dense loaf. It’s very hard to beat wheat’s softness and consistency for bread. Then a series of things happened that set off a light bulb in my head. First, it was reading about the bread baker in Santa Monica that was making sourdough bread with a long fermentation process from regular wheat flour. People who couldn’t go near gluten could eat his bread, and were jumping out and down around his stand like a Beatles concert. Then I came across a study that described how the gluten could be broken down to gluten-free levels in wheat bread after a 48 hour fermentation window. Once again, I came across another study from the Scandinavian Journal of Gastroenterology that found evidence that the gladin protein in einkorn may not be as toxic to those suffering from celiac. I thought, “what if you made a 48 hour einkorn sourdough bread with einkorn wheat?” That seems like it would be the ultimate combination. I had no idea that einkorn flour was available, and thanks to some wonderful companies like Jovial Foods, it is.

How to Make Einkorn Sourdough Bread

einkorn bread jovial

This was my first attempt with using einkorn flour. All of the recipes I’ve seen for sourdough bread never recommend more than a 4-12 hour rising process, so I was a little nervous a long fermentation wouldn’t work. As it turns out, not only did it work, it was the best bread I’ve ever had in my life. Here is the recipe for einkorn sourdough bread that I hope finds many people.

Einkorn Sourdough Bread Recipe

2 cups sourdough starter (you will need to either buy the San Francisco Style Sourdough Bread Starter or catch the wild yeast in your environment. I live in San Francisco and caught the famous yeast here)
1 tsp. sea salt
32 oz. bag Jovial Organic Einkorn Floureinkorn sourdough bread (purchase a second one to keep on hand for the starter)
1 1/2 cups water

1. First, add a couple of tablespoons of your sourdough starter to a glass quart jar. Add enough einkorn flour and water to fill it to about an inch from the top. Mix it well, and cover it with cheesecloth and let it sit in a warm spot for 24 hours. It should be bubbly and frothy and ready to go. The consistency shouldn’t be too thin or too thick.

2. Pour half of the quart (2 cups) into a bowl, add the salt and mix well. Add the flour and water slowly and mix it with a wooden spoon. Eventually you can begin mixing with your hands and begin kneading it as you add more flour and water. Add enough to where there is about 1/4 cup of flour left over for dusting the bowl and to add to your starter. Knead for about 20 minutes, folding, flapping and massaging with your knuckles. *Feed your sourdough starter once every 24-48 hours. Some recipes call for more feedings, but I’ve done this for 6 months and it has worked fine. Daily is better. I usually add about 1/2 cup of flour and a little water each time and make bread once a week.

einkorn bread starter









3. Place the mound into a bowl dusted with flour and cover with a dish towel in a warm spot for 12 hours. The sourdough ball should not be too wet or too dry. Somewhat sticky without sticking to your hands.

kneaded einkorn bread sourdough ball











4. After 12 hours it should have risen. Take it out of the bowl and form a loaf. If it’s sticky, put some olive oil on your hands. Place in an oiled bread paneinkorn sourdough bread, cut three slits in the top and let it rise for another 12 hours in a warm spot and cover with a dish towel. *Note: Make sure it’s not too warm of a spot. I learned on a third attempt that it was rising too fast and started pouring over the side of the pan.

einkorn bread soughdough first rise









einkorn bread ourdough beginning 2nd rise









5. Here it is after 8-12 hours. Now pre-heat your oven to 425. When it’s ready, place the bread in the oven for 40 minutes, turning it around after 20 minutes. Take it out of the bread pan after 40 minutes and let it cool for an hour (or more) before slicing. It will probably feel like the longest hour of your life.  I have found that baking it at night and letting it cool overnight before slicing turned out the best.

einkorn bread sourdough 8-12 hours second rise









When it’s done, it will look something like this:

einkorn sourdough bread

62 Responses to How to Make Ancient Einkorn Sourdough Bread

  • That looks fantastic. I will add though, if you are gluten intolerant in any way and wish to experiment with this, don’t dust the dough with unprepared flour, even Einkorn as, due to the pre-existing sensitivity you may well react to it despite its low gluten content. Instead, pour a little olive or nut oil into your hands and move it around the surface of the dough when you shape and reshape it. The oil will help to stop the dough drying out too.

    I have left my dwarf wheat bread to rise for 24 hours (even in the fridge overnight) and its fine. My husband, who is very gluten intolerant can eat it without any problems. I am sure that Einkorn would make a superior loaf and will try to get hold of some if I can find it here in the UK.

    Thanks for that.

    • Hi, I’ve been buying organic Einkorn from my local organic shop. It’s made by Doves farm and is delicious. Also Dr Bruce recommends it in her book Wheat Belly. I ran out of it and reverted to normal organic wheat and my energy levels plummeted .

    • You can dust with rice or corn flour or semolina so that it doesn’t stick to your baking dish of choice. I found that particularly useful when I bake my breads on a stone or ceramic plate when I’m not using bread pans, if I wanted a more round-shaped, artisanal looking loaf; one that has got that beautiful, crunchy crust all around the sides.

  • HI Ali,
    You are right, thank you for catching that. I added that option in the article. Thank you so much for confirming what studies and many people are saying when eating properly prepared wheat bread. This is very exciting, and I think einkorn opens up some incredible possibilities.

  • Hi Alex,

    This looks delicious and I can’t wait to try it! Currently the kitchen is torn up and I’ll have to wait, but when I do try which of the rye sourdough starters do you recommend? New Zealand, Swedish or Danish?


  • Hey Kathleen,
    I actually just happened to have started a sourdough starter with rye flour and transferred it to the einkorn, so I would choose the San Francisco starter to get similar results.

  • Please clarify Step 1, and how it relates (if at all) to the first ingredient “2 cups of sourdough starter”. Step 1 calls for 2 TABLESPOONS of starter, then an unspecified amount of flour and water to make almost 4 cups. Is the result of Step 1 in fact the Starter that you need 2 cups of? And, about how much flour and water should one add in Step 1? Approximate is fine, but some clue would be helpful, even if it’s just a better description of the consistency needed for the 4 resulting cups. Then, in Step 2, it says to add all of the 32 oz of Einkorn except 1/4 cup for dusting and for “add[ing] to your starter”. Does that refer to the 2 cups remaining from Step 1 (after using 2 of the 4 cups in Step 2)? So that after doing this recipe, there should be 2 cups of thin starter to keep for the future? Sorry if I’m missing something, but I’d like to try this recipe but don’t want to be guessing around with my time and such pricey ingredients. Plus I’m making my own starter to begin with, which I have done before but not with Einkorn, and it looks as if I really need only 2 T of “original” starter (as called for in Step 1). Thanks for any further info… .

  • I’m not quite clear on a few of your questions, but I’ll try to clarify the instructions.

    Step 1) The first step is how you get started to get 2 cups of starter if you are just beginning with a sourdough starter from another flour. Making a sourdough starter from einkorn would be very expensive, and you can just as easily make one from scratch with rye and then transfer 2 Tbsp to create an einkorn one. Or you can purchase a starter, make it with another flour and also transfer it.

    Step 2) You will need two 32 oz. bags of einkorn for the recipe. The first bag is used to get the starter going, then 4 cups (32 oz.) is added to the 2 cups of the starter for a total of 6 cups including the starter and flour. I will edit this in the recipe in case people are only buying one bag.

    Roughly 1 cup of flour to 3/4 cup (or less) of water will give you the right consistency and about 1 3/4 cups of starter. You don’t have to make 4 cups worth, just over 2 cups so you have enough to keep the starter going. I tend to use it for other purposes as well so I like to keep a cup or two in the jar that’s ready to go. Basically you want to be able to pour it, but not have it be too thin (so there is enough food for the yeast).

    • Thank you! I will first make a starter with different flour, then. And I’ll probably go ahead and make 2 loaves at once (one to freeze), and just keep the rye starter replenished for future use. If making 2 loaves, I’ll expect to use in Step 1 about 2 cups of flour and about 1.5 cups of water. I guess that means 3 32-oz bags of Einkorn, of which there would remain about half a bag (assumes 4 cups per bag). Sound about right? In other words, each loaf calls for about 1.25 bags of Einkorn, if you begin with a separate starter (2T)… ? Thanks again for the response!

  • Sounds right to me. You could also keep the einkorn starter going instead if you don’t plan on using the rye one for anything else. Let me know how it turns out!

    • Worked out pretty well, though I did overproof the loaves the first time — the taste is great, so I’ve continued to order and use the einkorn flour. Still working on the best overall approach to the long rises. Temps have been varying a lot this spring/summer in my kitchen, which makes it harder. Anyway, good recipe and tasty results… .

      • Nice! It has been tricky for me as well now that it is warmer. What I started to do is let it rise longer in the bowl before forming the loaf to enable a longer fermentation time. I’ve been meaning to try using the refrigerator for part of the rise. Thanks for feedback.

  • I’m going to try your method and recipe today. I was confused about your instructions so thanks for the clarification. I’ve been trying to find a method with a long fermentation process. I already have a starter made from teff, einkorn and rice flour. I’ve made one loaf of einkorn sourdough, but it didn’t turn out well. I did eat it with no obvious ill effects. When I tried the bread you mentioned from Santa Monica, I did have a bad reaction (my usual gluten reaction-severe constipation and gained about 10 lbs in 2 days).

    • I’m glad to hear that you didn’t react to the einkorn, it sounds like the sourdough would be a good fit for you. So sorry to hear you reacted to that bread in Santa Monica. I have received feedback that his bread seems to be hit or miss depending on your sensitivity. Thank you for letting me know so more people can be aware since there are so many reviews claiming no reaction.

      If you need any help with the recipe, feel free to ask.

  • It’s really helpful to see how others use einkorn and to have sourdough recipe clarified. It also makes pretty good soda bread mixed with some Kamut and rye or spelt and it lasts in the bread tin for a good 6 days without going stale or mouldy, that’s if I can stop my husband eating it all in 2 days. Has anyone tried the book, Cooking with ancient grains? If so, what is the feedback? Is it helpful for einkorn, Emmer and Kamut etc for bread making?
    Thank you

  • I just made einkorn wheat starter using king arthur starter. Can you tell me where to start in your recipe with my starter that is ready to use? I am so confused by all these references to start but my “starter” has been fed and is ready to work with. I used einkorn to make it. Thanks!

    • If you have 2 cups of bubbling einkorn sourdough starter, then you are ready to rock starting at step 2! If you just added fresh flour to the starter, then you wait 24 hours before you begin step 2 if you want to lower gluten content.

  • Please could you tell me how to make an Einkorn starter rather than buying one.Thank you.

    • Sure. There are a few different methods, but the one I used that seemed to work the best was combining a cup of flour with a cup of warm water mixed in a glass bowl or jar and letting it sit covered in cheesecloth while randomly stirring it a few times in the morning and evening with a wooden spoon. After 24 hours, you place in it a clean bowl or jar, add another 1/2 cup of flour and 1/2 cup of water and repeat this process for 7 days. It uses a lot of water and flour, so I used rye just to get the starter. By about the 5th day, it should be bubbly and smell slightly alcoholic.

  • This recipe looks very interesting.  I’m just starting out making bread from Einkorn flour and I’ve made one loaf of sourdough bread using the recipe from and it turned out ok.

    I have some questions about your recipe for this newby: In step 1, you seem to be refreshing 1 tablespoon of the starter. What do you do with the rest of the starter? Also, you mention “consistency shouldn’t be too thin or too thick”.  Could you elaborate on this?  For example, should it be something sort of like pancake batter?

    Thanks, Dave

    • Hey Dave,

      For step 1, that is if you are just getting an einkorn starter going. If you already have an einkorn starter ready, then you are simply adding enough flour and water to get enough for bread. Yes, I would say thick pancake batter is a great way to describe it. You should be able to pour it. The reason I say not to thin is because there will not be enough food for the yeast, and not too thick because you want to be able to pour it out of the jar. Let me know if you have any other questions while you make it, it’s really good.

  • Have you ever tried making this bread obtaining the wheat berries and grinding them at home and then making the starter from the wheat berries? Then finishing the bread using the ground wheat berry flour? I know the Jovial Einkorn flour removes the wheat germ because it deteriorates so rapidly after grinding. The bread I’ve made from this high extraction flour just doesn’t have the texture of whole grain so I’d like to make it with the ground whole berry Einkorn flour.

    • I haven’t because I don’t have a grain grinder. But this is what I originally thought of doing and I think it would come out really well. Let me know if you try this, I would be very interested to know how it tastes.

  • Is it OK with you if I pin one of these pictures of your bread on pinterest? I’ll credit you and it will link back to your blog.

  • How do you recommend storing your starter if you are not making bread on a regualr basis? Thank you! I can’t wait to try this bread!

    • Hi Rosie,

      You can store it in the fridge with once a week feedings. Theoretically you can freeze it for months, but I have had less luck bringing it back to life.

  • This came out great. Sourdough einkorn is now my favorite bread of all time! It also makes wonderful crusty hard rolls. Experimenting now with a round loaf made with rye, flax, hemp, and raw potato starch. In the oven now…so far, so good.

    • Great to hear! I’m looking for a grain grinder so I can try making it with fresh flour.

      • Older flour, as in a month or two after having been milled, makes better bread. When it’s green it reacts differently than after a degree of oxidation.

  • Jovial foods and Tropical Traditions both sell high quality grain mills but they are a bit pricey. Curious if you have gotten any feedback from people losing weight after eating your bread? I have been eating your bread for less than a week and have lost 4 lbs.! I know that sourdough reduces the carb content but I haven’t eaten any bread in over a year. Could the increase in resistant starch as a byproduct of the fermentation be causing the weight loss? I try to keep my carbs below 60 each day. I thought I might gain some weight due to eating bread after not having any in over a year but it had the opposite effect. Eating this bread finally got me under 110 lbs. Yay!

    • You are right, those mills are expensive. The feedback I have received about the bread is that it is easy to digest and doesn’t cause the “wheat belly” like modern wheat does. The weight loss is definitely a plus. I couldn’t say for sure the mechanism behind it in relation to the rest of your diet, but glad it helped you reach your goal!

    • A bit late but: einkorn isn’t at all like modern wheat. It has a very thick outer shell which needs to be cracked before you can free the endosperm and germ for grinding, as do emmer and spelt. I’ve never milled any but I understand that it sheds a lot of oil during milling and that can clog up domestic mills intended for use with modern wheat.

  • I just made this loaf, but didn’t use a bread pan. It turned out OK. I found the crust to have become too hard sitting for 12 hrs. with just a towel over it. Even after brushing with melted butter, I could hardly bit thru the crust once it had finised. If I were to make it again, I would use plastic wrap while it rises. The flavor is just OK – not all that I had expected. I will try the no knead version of this next time and will also try the recipe that Jovial has for their einkorn sandwich bread, which looks to be more suitable for sandwich bread than this recipe. I will add some sourdough to it tho!

    • I did make the regular Einkorn No Knead Bread. It was great! I used to make No Knead bread with regular flours, and have missed them so much since going Gluten Free. No Knead bread has a crust like European breads, and soft and chewy interior. It really cannot be beat. The key is baking in a Dutch Oven, covered, as it produces a moisture in the D-oven that causes the wonderful crusty exterior. I baked it in my 5-quart cast-iron Dutch Oven with the lid on. The Dutch oven and lid must be preheated to 500 degrees. Then remove “D-oven” from oven and lower heat to 450 degrees. Place the “dough” onto a long piece of Parchment paper and lift into the preheated Dutch oven, cover and bake per directions at (I think 30 minutes but can’t exactly remember) – Jovial Foods are the producers of Einkorn flour and wheat berries. Einkorn flour has a much lower gliadin level than modern wheats, so unless you are Celiac where you must not eat it, you should be able to eat this “weaker” gluten bread. Gliadin is the culprit in the modern wheat/flours for Celiac and gluten sensitive people.

  • What about SPROUTED einkorn flour? Any good resources for this? Cannot believe no one has asked this……..

  • i still have to overcome the problem when try to make sourdough out of einkorn flour
    1]the water dosent mix well into the dough ,the dough crumbles into heavy peice wile the rest water stayes aside
    2]it becomes very acid taste but it doesn’t rise as should ,in the end get very dense tough bread
    3]out of all your offered starters ,which one if any is best in helping overcome the two problems above
    4]plus which starter if any has the minimum acid taste ,and the most creamy velvet feel to the tonge, while still the best aroma to the noise “?
    have no starter ,but am ready to let it rise 48 hours to acquire its yeast and bacteria by itself

    • Hi Star,

      I have had the best results with the San Francisco sourdough strain. This is what I have listed in the article to use. You need a starter first, otherwise it most likely won’t rise.

      • If I use this starter the first time, can I continue feed it myself to make more starter and keep it alive, or do
        I have to keep buying it for each loaf?

  • do I really need a starter in order to succeed in making sourdough bread ? why not leave the dough in room temp for 48 hours and add acid stuff like apple cider vinegar instead the acidity of the starter ,as well place some yeast nearby the tray ,in order to dough do its job by its own of collecting the candida “

    • Yes, you do need a starter with a dominant strain, otherwise you will get inconsistent results. If you want to make your own starter, that takes 5-7 days of catching it by adding flour and water. Then use that as your starter.

      • ok managed to get someone selling me a piece of his starter ;
        now after prepare a bowel of dough ,will knead into it half egg size of dough starter ;then let sit for 48 hours at 75f then bake for an hour at 375f is that the most right process ???

        seen some suggestion of adding cumin ,what serves the cumin just taste ?
        if the sourdough starter is of very strong acid nature ,should I add baking soda to the dough ?

        • Yes that is the process. Cumin would be just for taste. I think rosemary works best. I have only used baking soda for the sourdough einkorn pancakes so I am not sure how it reacts for the bread.

          • Cumin is often added to rye bread, which needs a sourdough starter rather than bakers’ yeast because the acidity neutralises amylase, an enzyme which breaks down gluten structure.

            Actually, rye has next to no gluten in it anyway and depends on starch for the little structure it develops. However, it develops no structure and never really becomes a dough, remaining a sticky, gloopy mess, without the acid in the sourdough starter.

            The cumin may also have some effect on the rye, being a very common additive that would make sense, but it may just be that rye and cumin flavours go well together. It might also be used to balance the sour flavour of the sourdough rye loaf, of course. I don’t use rye much so I don’t know. If I find out I’ll let you know.

  • ok managed to get someone selling me a piece of his starter ;
    now after prepare a bowel of dough ,will knead into it half egg size of dough starter ;then let sit for 48 hours at 75f then bake for an hour at 375f is that the most right process ???

    seen some suggestion of adding cumin ,what serves the cumin just taste ?
    if the sourdough starter is of very strong acid nature ,should I add baking soda to the dough ?

  • Nice article. A few points, however:

    The yeast which initially populates a sourdough starter comes from the wheat, not the air. You don’t need to ‘catch’ the yeast, just use an organic wholemeal flour and it’s already there. There are yeasts in the air and they will, eventually, become the dominant yeast in your culture but they take time to establish themselves. If you start with a purchased starter, such as the San Francisco starters you can buy, your starter won’t remain a San Francisco starter for long unless you live around San Francisco.

    During the first few days of starter development there’s no yeast activity. That comes around days three to four. The early development is of lactobacilli, which are the bacteria which give the sourdough its sourness. They also develop the acid environment which the wild yeast needs to thrive. Consequently, there’s no need to feed the starter for the first few days until the yeast begin to feed on the sugars in the flour.

    If you heat your oven to the highest temperature possible and give the loaf five minutes at that temperature, before lowering it to the baking temperature, you’ll get better oven spring and, therefore, a lighter crumb. This is true of baking any bread, not just an einkorn loaf.

    Slitting the top of the loaf lengthwise just before putting it in the oven will give you a better result than slitting it across the loaf before the final rise. The slit allows the dough to ‘bloom’ during the initial, oven spring period, leading to an even lighter, more open crumb. Another general tip rather than being einkorn specific.

    • Hey Jon,

      I’m always looking to improve this recipe, so thank you for the input. In regards to the yeast, is that necessarily true for packaged flours? I know what you are saying in terms of the yeast that’s on grains or fruit freshly picked, but it was my understanding that you had to provide the conditions to attract the yeast from the air to the flour and water to collect a dominant species from the air. I believe this is in Wild Fermentation by Sandor Katz.

      Great tip about the high heat. The crust of this one does get a little too hard early on. Thanks again for the comment.

      • As long as the flour is organic and, ideally, wholegrain, the yeast’s there in packaged flour. I buy flour direct from a mill here in the UK (Shipton Mill) and the yeasts are there.

        Another tip for an improved crumb: put a heavy tray in the bottom of the oven and dump half a cup of hot water in it as the loaf goes in. The steam will prevent the crust getting too hard in the early stage, allowing the slash to remain soft and open up even more than if the atmosphere in the oven is dry. Makes for a crunchier crust, too.

        If your oven has a fan setting, don’t use it. Top and bottom heat is ideal (closest to a clay oven) because there’s no air current to speed the drying out of the dough.

  • My sour dough Einkorn is not attaining enough lift. I have been using a recipe that uses 1/4 cup starter with !/2 cup warm water and a cup of flour. Next day 5 cups flour and another cup warm water 1/2 tsp salt. The initial dough bubbles and looks like my starter is robust. From then on it does very little rising. After a couple days I have just gotten impatient and laced the loaf with store bough yeast in a slurry. Even this does not puff it up like you would expect. I have not been slashing the loaf and I have been covering with plastic wrap and a towel over that. I would appreciate some advice.

    • Hi John,

      What is the temperature where you are letting the bread rise? If it is too cold, that will occur. Optimal is between 72 and 76 degrees fahrenheit. I would recommend covering it and placing it by a heater if possible if this is the case.

  • I have an einkorn starter, but all my first five loaves of einkorn sourdough breads will not rise to the appropriate height and they all have a strong acid taste and the aftertaste is horrible. Do you have any suggestions or advice? Some people said I am over proofing (I am following the recipes directions and I try to keep my space at the temperature it is suppose to be but my kitchen is slightly cold) or my starter is acting up because its winter. My bread never rises to the appropriate height either. I feed it once or twice a week and keep it in the fridge and away from the light. I have been using freshly milled that I do myself from Jovial and my starter is whole grain. Einkorn is very expensive, and I would like to be able to eat at least one loaf without wincing! LOL

    • Hi Amy,

      Yes that sounds very frustrating. It sounds like the temperature still isn’t warm enough for the yeast to be consistently active enough during that time frame. The starter will get that strong acid taste/smell as well when it isn’t fed enough, and I wonder if the starter is already like that when you first start using it. I have lost a few starters feeding it once or twice a week and keeping it in the fridge, and finally I just started keeping it out and feeding it once every few days. I would try that – and smell the starter first to make sure it smells fresh – and do a shorter proof at a warmer temperature just so you can try some edible bread!

      • Hey Alex! That’s the best feedback I have ever gotten back.

        Can an einkorn sourdough starter be kept on a counter though? I know it’s one of the unusual starters that has to be sealed up (not exposed to air) and can not be exposed to light. And if I did keep it on the counter, how many times would I have to feed it to keep it active ( every few days like you said)? My starter smells like yogurt (a slightly sweet smell). Whole grain einkorn starter is very weird though; it’s a solid sticky mass and never lays out flat. It also doesn’t bubble hardly at all which I always found weird but told me was normal.

        I have always thought about starting a new starter that did not follow Jovial’s recipe, but the good thing about their starter is it keeps the amount small, so I will not be feeding the starter massive amounts of expensive einkorn. Got any suggestions or anyone you know that has started a smaller whole grain einkorn starter?

        My house is also very drafty and it’s hard to find a consistent warm spot. Got any suggestions?t any Apparently when I refresh an einkorn starter, it should stay above 68 degrees for at least 6-10 hours but I never really know the activity going on for the starter because it’s always in the dark.

        • Hi Amy,

          I never had an issue with the einkorn starter on the counter with the seal slightly on, and I always kept a dish towel over it to protect it from the light. Yes, feed it every 24-48 hours. In my own experience, I would end up using most of the starter for the bread, so most of the einkorn feedings get used up for each loaf. As for the drafty house, the highest spot with the most heat is your best option. Hope this helps!

  • Hi,

    I somehow managed to get a very wet “soup” at step .!
    Maybe I added too much water?

    • Hi Maximillian,

      Yes, it sounds like it. Try adding the water in stages as you mix to ensure you have the right consistency at the end. You can also add more flour if that happens.

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