Einkorn Sourdough Starter (homemade yeast)

Follow these directions to create a 100% hydration sourdough starter. This recipe can be made with einkorn or any wheat.

Course Bread, Condiment

Cuisine American

Keyword einkorn sourdought starter, Homemade sourdough starter, Homemade Yeast Rolls, make your own yeast

Prep Time 5

Total Time 5

Servings starter

Day 1:
Mix ¼ cup flour (29g) and ¼ cup water (55g). Place in a glass container and cover with cling-wrap. The mix needs to breathe to ferment.
Store in a warm, dark place for 48 hours.
Day 3:
Mix 2 Tbsp starter with 2 Tbsp water and ¼ cup of flour. Or, equal parts starter, water, and flour by weight.
Day 4 and Beyond:
After day 3, continue to feed your starter at least once every 24 hours, or 2-3 times if desired. Follow the feeding ratios given in Day 3.
When is the starter ready to use?
Once your starter shows significant rise and bubbles through within 6-10 hours of feeding, it is ready to use in sourdough recipes.

If you read other sourdough recipes, you may see starter hydration levels talked about. This starter is considered a 100% hydration starter.