Learn how to create a sourdough starter with einkorn flour with our easy step-by-step guide. Add depth and flavor to sourdough starter by using ancient grain in place of modern day wheat.

Sourdough bread has been making a comeback in recent years, with its tangy flavor and chewy texture. But did you know that you can take your sourdough game to the next level by using einkorn flour? Einkorn is an ancient grain that is known for its nutty flavor and nutritional benefits, making it the perfect choice for a flavorful and hearty sourdough starter.

Making a sourdough starter with einkorn flour is extremely easy and not all that different from making a sourdough starter using any other flour. If anything I have found it to be easier than using a modern day flour.

This post may contain affiliate links. This means I may receive a commission at no extra cost to you. You can read my disclosure policy here.

Bubbly active sourdough starter. Sitting on a white and brown hand towel.

Equipment

Glass jar
Measuring cup
Wooden spoon

Ingredients

Whole wheat einkorn flour – You can also use all purpose einkorn flour in place of the whole wheat. If you use all purpose you will need to decrease the amount of water used.
Filtered water

How to Make a Sourdough Starter with Einkorn Flour

Day 1: Creating the Initial Mixture

1. In a glass jar combine 1/3 cup flour and 1/4 cup filtered water. Stir until there are no more clumps and the mixture is smooth. Place a lid on the jar that is not air tight.

2. Leave the flour and water mixture at room temperature for 24 hours.

Day 2: Discarding and Feeding Your Starter

1. After 24 hours inspect for any signs of bubbles or a slight yeast smell. (This is signs of fermentation) discard half of the mixture leaving about half in the jar.

2. Add in 1/3 cup flour and 1/4 cup flour. Stir until there are no clumps and everything is well combined. Cover again with the lid that is not airtight. Use a dry erase marker to place a mark on your glass jar so it is easier to know how much, if any the mixture has risen.

3. Leave the flour and water mixture at room temperature for 24 hours.

Day 3 – 7: Regular Feedings

1. Repeat the same steps from day 2 for about 7 days.

2. Each day check for signs of fermentation. On day 7 test your sourdough starter using the float test method.

Active sourdough starter in a vintage ball jar with white lid.

Testing Einkorn Sourdough Starter with Einkorn Flour

To test your sourdough starter you can do a simple water test. Get a bowl of water and pour some of your starter into the bowl. If it floats it is strong enough to use in all of your favorite recipes. If it doesn’t float then you need to continue discarding and feeding your starter until it is strong enough to float in water.

Einkorn sourdough starter floating in water.

In conclusion, making a sourdough starter with einkorn flour is a simple and rewarding process that can yield delicious results. By following the steps outlined in this article, you can create a healthy and flavorful sourdough starter that will enhance your baking. Einkorn flour adds a unique nutty flavor to your bread while providing nutritional benefits that make it stand out from other flours.

If you create your own sourdough starter using einkorn flour share a picture on Instagram and tag me. I love seeing what you create! You can rate this recipe below by giving it a star rating or by leaving a written review below. I love hearing your feedback!

Shop Post

Save Post For Later

Sourdough starter after it has been fed and is active.

How to Make a Sourdough Starter With Einkorn Flour

Learn how to create a sourdough starter with einkorn flour with our easy step-by-step guide. Add depth and flavor to sourdough starter by using ancient grain in place of modern day wheat.

No ratings yet

Print Recipe Pin Recipe

Total Time: 7

Equipment

Glass jar
Measuring cup
Wooden spoon

Ingredients

Whole wheat einkorn flour – You can also use all purpose einkorn flour in place of the whole wheat. If you use all purpose you will need to decrease the amount of water used.
Filtered water

Instructions

Day 1: Creating the Initial Mixture

In a glass jar combine 1/3 cup flour and 1/4 cup filtered water. Stir until there are no more clumps and the mixture is smooth. Place a lid on the jar that is not air tight.
Leave the flour and water mixture at room temperature for 24 hours.

Day 2: Discarding and Feeding Your Starter

After 24 hours inspect for any signs of bubbles or a slight yeast smell. (This is signs of fermentation) discard half of the mixture leaving about half in the jar.
Add in 1/3 cup flour and 1/4 cup flour. Stir until there are no clumps and everything is well combined. Cover again with the lid that is not airtight. Use a dry erase marker to place a mark on your glass jar so it is easier to know how much, if any the mixture has risen.
Leave the flour and water mixture at room temperature for 24 hours.

Day 3 – 7: Regular Feedings

Repeat the same steps from day 2 for about 7 days.
Each day check for signs of fermentation. On day 7 test your sourdough starter using the float test method.

Testing Sourdough Starter

To test your sourdough starter you can do a simple water test. Get a bowl of water and pour some of your starter into the bowl. If it floats it is strong enough to use in all of your favorite recipes. If it doesn't float then you need to continue discarding and feeding your starter until it is strong enough to float in water.