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Real Einkorn Sourdough Bread
Ingredients
Instructions

Sourdough adds a wonderful flavor to bread that doesn’t have to be sour at all. Sourness comes from an imbalance of acetic and lactic acid, both produced during the natural fermentation of flour and water. Plus, the enzymes produced in this lovely and miraculous process help break down the protein or gluten in wheat, making it easier on your stomach. Sourdough made with pure einkorn wheat makes bread that you can really feel good about!

Instructions

First, consider the day and time to start. You will bake your loaf on the fifth day after you start, and on that day, you will need to be home most of the day when you will be kneading, proofing, and baking the bread. For example, we started on Monday at 2pm and had finished bread on Friday at 8pm.

We strongly recommend using a kitchen scale for better results. If you do not have a scale and use cups, measure einkorn flour by gently spooning the flour in the cup, not dipping in the bag. When the cup is full, you gently cut across the top of the flour.

Note: Sourdough bread can be a bit challenging, particularly on the first time. Don’t be discouraged if your loaf does not rise much on the first loaf. The good bacteria in your starter will still be working, they just need time and many refreshes to mature and become strong.

To Start

The first step is to make a sourdough starter. As starters can last for years, many people use the ones they have already made. If you are one of these people, feel free to skip this step and go straight to the main recipe.


Einkorn Sourdough Starter

STEP 1- DAY 1

Ingredients

  • 1/2 cup + 2 tbsp. (75g) einkorn flour

  • 3 tbsp. (45g) warm water

  1. Mix flour and water in a small bowl to form a wet dough that is firm enough to form into a ball. It will stick to your hands, but try not to add much more flour, as you don’t want to dry it out.
  2. Store in a glass container sealed with a lid and store it at room temperature in a dark place for 48 hours.
  3. This is your starter!

STEP 2- DAY 3

You will need:

  • starter

  • 3 tbsp. (45g) warm water

  • 1/2 cup + 2 tbsp. (75g) einkorn flour

  1. With a spoon, remove the darker surface of the starter. (Don’t worry – it’s not mold!)
  2. Spoon out the remaining starter into a small bowl.
  3. Add water and flour.
  4. Repeat steps from Day 1, dusting the dough with a little more flour if needed, but still being careful not to add too much. Your starter will be sticky and wet and barely hold together in a ball.
  5. Thoroughly clean and dry glass container.
  6. Store in the sealed container for 24 hours.

SETP 3- DAY 4

  1. Repeat the steps from Day 3, and add a few tablespoons of extra flour if needed to get the starter just a little firmer, but still pretty sticky. Store for roughly 16 hours.

STEP - DAY 5 (TIME TO BAKE YOUR BREAD)

You no longer have to discard the surface of the starter. First, you are going to remove a small bit of this starter to keep for future baking. This is your very own einkorn sourdough starter, that you will refresh at least once a week to keep it alive and healthy.

Ingredients

  • 1 tbsp. (10g) starter
  • 2 tbsp. (25g) warm water
  • 1/2 cup  (60g) einkorn flour

Instructions

  1. Dissolve starter in warm water.
  2. Add flour, and knead briefly to form a ball of dough.
  3. Store in sealed glass container in a kitchen cabinet for 12 hours and no more than 18 hours, a few hours less in the hot summer months.
  4. Move your starter into the refrigerator and refresh at least once a week to maintain a good flavor.

Now it is time to prepare the artisan loaf.

Einkorn Sourdough Bread

Ingredients

  • 4cups (480g) einkorn flour
  • 1 cup +1 tbsp. (250g) warm water
  • 1 tsp. (6g) sea salt
  • all of your starter from Day minus the amount you used to refresh (we had roughly 1 cup (175g) of starter left for the loaf)

Instructions

  1. Add un-sifted flour to a large mixing bowl and combine with salt.
  2. Pour the warm water and the starter in the flour and knead with your hands. The dough will be very sticky and just stay together in a moist ball of dough.
  3. Place in a covered ceramic bowl and let rest for 20 minutes, than turn the dough to activate the leavening process. To turn the dough, flatten with your hands right in the bowl or on on a floured work surface, then fold in each corner as shown in the pictures that follow. Dust with a bit of flour and knead it back into a ball. Place back in the bowl, cover and let rise for 20 minutes more.
  4. Repeat step 3 two more times, then let your dough rise for 2 hours.
  5. Now, shape your loaf. Turn out onto a clean work surface, dusted with flour and roll and tuck the dough to the shape you desire. We recommend using a floured proofing basket or a regular basket lined with a floured linen cloth for the second rising. This will help the loaf keep its shape. Let the loaf rise for 2 hours.
  6. Preheat the oven to 425°F, and place a baking tray inside for 15 minutes.
  7. Have a sharp knife or baker’s razor ready, and after the 15 minutes have passed, flip the loaf out of the basket and onto the baking tray. Slash the top to help the dough expand properly during baking, and bake on the middle rack for 40 minutes, rotating it after 20 minutes.
  8. Set on a rack to cool for at least one hour before slicing. Your loaf might be compact on the first try, but will get lighter as your starter gains strength.

The next time you bake, you will use a piece of your refreshed starter to make a pre-ferment or poolish.  This will give you the best taste and texture.  A pre-ferment is generally made the night before baking. Here's how.

Pre-ferment

Ingredients

  • 2 tbsp. (25g) starter
  • ½ cup+ 1 tbsp. (130g) warm water
  • 1 cup (120g) einkorn flour

Instructions

  1. Dissolve starter in water.
  2. Beat in flour with a fork until you have a paste similar to thick pancake batter.
  3. Add mixture to a large glass container that you can add a few cups of water to tomorrow, and seal with lid.
  4. Let stand at room temperature in a dark place for 12 hours until very bubbly.

Baking Bread with a Pre-ferment

Ingredients

  • pre-ferment
  • 5 cups (600g) einkorn flour
  • 1 ¼ cup (295g) warm water
  • 1 ½ tsp. (9g) sea salt

Instructions

  1. Add un-sifted flour to a large mixing bowl. Mix in salt.
  2. Pour some of the warm water in the pre-ferment to loosen it.
  3. Add the pre-ferment to the large mixing bowl with a spatula along with the remaining water.
  4. Knead by hand until dough holds together. It will be sticky.
  5. Place in a covered ceramic bowl.
  6. After 20 minutes, turn the dough to activate the leavening process. To turn the dough, flatten it on a countertop and fold in each corner as shown in the pictures that follow, kneading it back into a ball and placing it back in the bowl. This should be done 3 times in the first hour, at 20 minutes, 40 minutes, and 60 minutes.
  7. Let the dough rise at room temperature for 2 hours more.
  8. Form your loaf by rolling and tucking the dough into the desired shape.
  9. Preferably, place the loaf in a 100% linen cloth dusted with flour, and then in a lined basket that is the desired shape of your loaf. Remember to place the good side (the one without the folds) down so when you flip it out of the basket, it will be facing up in the oven.
  10. Preheat the oven to 425°F, and place an empty baking tray inside for 15 minutes.
  11. Have a sharp knife or baker’s razor ready, and after the 15 minutes have passed, flip the loaf out of the basket and onto the baking tray.
  12. Slash the top to help the dough expand properly during baking, and bake on the middle rack for 40 minutes, rotating it after 20 minutes. Don’t be alarmed if the crust gets really dark – that means you will have the best quality crumb. If you like a lighter crust, experiment later with another loaf at a lower temperature and compare.
  13. Set on a rack to cool for at least one hour before slicing. Your loaf might be compact on the first try, but will get lighter as your starter gains strength.

With a Bread Machine

You can make einkorn sourdough bread in a bread machine.

We have included pictures of each step on each day so you know how things should look. We will be happy to answer any questions – send them to This e-mail address is being protected from spambots. You need JavaScript enabled to view it . Good luck!

Einkorn Bread recipe