Sourdough Bread with Einkorn Flour Part 1
Make sourdough bread with me!
Levain:
30 g Einkorn Sourdough Starter
130 g warm water, at 100 degrees
96 g of whole grain einkorn flour
Dough:
1 batch sourdough levain
345 g of water at 100 degrees
576 g of Einkorn flour
2 teaspoons fine sea salt
Instructions:
Mix all ingredients, wait 15 minutes, turn the dough and fold (two times), let's sit for four hours or until you see pitting on the top.
save this and follow for part two
Everything that you need to bake bread can be
found in the link in bio or DM sourdough or use this: https://liketk.it/5FdcW
Baking sourdough bread with Einkorn flour is not only a delicious experience but also a rewarding way to embrace ancient grains in modern baking. Einkorn flour, known for its rich nutrient profile and slightly sweet, nutty flavor, behaves a bit differently than typical wheat flours—it has less gluten, which affects dough elasticity and rise. When I first tried making sourdough with Einkorn, I noticed the dough was softer and required gentle handling, so folding the dough as described helps to develop structure without overworked gluten. Using a warm water temperature around 100 degrees Fahrenheit is ideal to activate the wild yeasts in the Einkorn sourdough starter and promote fermentation. Waiting for the surface to show pitting during the bulk fermentation stage is a great visual cue that your levain and dough are active and ready for shaping—this took me some practice to recognize but really improved my timing. Keep in mind, Einkorn sourdough may ferment faster or slower depending on your kitchen temperature, so always observe the dough rather than the clock. Also, the sea salt not only flavors the bread but strengthens the dough’s gluten network. I recommend using fine sea salt, as coarser salt can sometimes cause uneven seasoning. This recipe and method invite experimentation—from hydration levels to fermentation times—as Einkorn’s unique properties give your bread a distinct character. Be patient with the process, and enjoy the sense of achievement that comes with baking wholesome, handcrafted sourdough that highlights this ancient grain’s benefits.
