Description
Keep this starter up for loads of rustic breads, pastries, pancakes, breakfast bars, sandwich breads, bread crumbs and more.
Ingredients
Units
Scale
- 20 grams whole wheat einkorn sourdough starter
- 60 grams filtered water, 90º F
- 100 grams fresh milled whole wheat einkorn flour
Instructions
- First, grind your wheat berries. Set the flour aside.
- Next, place 20 grams whole wheat einkorn sourdough starter in a small dish.
- Add 60 grams filtered water (90°).
- Stir until creamy.
- Add 100 grams fresh milled whole wheat einkorn flour to the starter and water.
- Stir until well mixed.
- Cover and let the starter rise for 6-12 hours (longer when it’s colder).
- Use the refreshed starter as the recipe calls for it, or place it in the refrigerator for later use.
- Ideally, refresh the starter at least once a week for maintenance. Or, refresh it just before making your next sourdough recipe.
Notes
Once you feed the starter, and it rises, either use it immediately or store it in the refrigerator for up to 12 hours. Consider the starter refreshed and ready for use in recipes requiring a refreshed starter.
- Prep Time: 5 minutes
