Einkorn Dry Sourdough Starter Made With Ancient Einkorn Wheat!

Mix Ancient Einkorn wheat flour and filtered water in a small bowl to form a wet
dough that is tacky to the touch.

Go ahead and pick the dough up and roll into a ball. There are beneficial yeast that live on your body and in the air of your kitchen. This will be your very own starter unique to you and your home! You will repeat this process every time you refresh your starter.

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.

Ingredients

• DAY 3
• Ingredients
• All the starter from Day 1 (at least 10 g)
• 2 tablespoons (30 g) warm water at 100˚F
• ½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour

Instructions

Day 3

As a result of the rest time, you will likely see a greyish hue on the surface of the starter,
push it to the side. Spoon out the creamy golden
starter into a clean bowl.

Mix water into the starter until dissolved, then mix
in the flour and form a wet dough.

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.

Ingredients

• DAY 4
• Ingredients
• All the starter from Day 3 (at least 10 g)
• 2 tablespoons (30 g) warm water at 100˚F
• ½ cup of einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour

Instructions

Day 4

Again, because of the rest time, you will likely see a greyish hue on the surface of the starter,
push it aside with a fork. Spoon out the creamy
golden starter into a small bowl.

Mix water into the starter until dissolved, then mix
in the flour and form a wet dough.

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.

Ingredients

• DAY 5
• REFRESHING YOUR STARTER
• Ingredients
• 2 teaspoons (10 g) of starter
• 2 tablespoons (30 g) warm water at 100˚F
• ½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour

Instructions

Day 5

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. You may see large bubbles right away 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.

Don’t give up on the process!

Until your starter is strong, you will only use a small piece
to refresh from Day 5 onward (just 2 teaspoons or 10 g)
and discard the rest. It may seem wasteful, but using a
small amount of starter is important to help maintain
the correct ratio of flour to water. Otherwise, refreshing
large pieces of starter would be even more wasteful.
If you want to bake bread before your starter is ready, it
will help to move along the entire process of
strengthening your starter by cultivating wild yeasts in
your kitchen. Simply bake einkorn bread using a recipe
made with active dry yeast, but add up to a ½ cup (120g)
of the excess starter that you were going to discard to
the dough.

Refreshing Your Einkorn Dry Sourdough Starter

Instructions

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.

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!

Storing Your Einkorn Dry Sourdough Starter For Later

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.

The first six months

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.

REFRESHING FOR A LARGER BATCH OF EINKORN DRY SOURDOUGH STARTER

Ingredients

4 teaspoons (20 g) Einkorn dry Sourdough Starter
¼ cup (56 g) warm water at 100˚F
¾ cup plus 1 tablespoon (100 g) jovial All-Purpose
Einkorn Flour or ¾ cup plus 1 tablespoon (90 g)
jovial Whole Grain Einkorn Flour

Instructions

Place the starter in a small bowl. Add warm water
and mix until the starter is dissolved and the water
is creamy. Add the 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.

Sticking to the process

Watch closely each day as the bubbles will increase
and the activity of the starter will become 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!

Watch Carla work through the entire Process HERE!