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INGREDIENTS
DAY 1
Ingredients
3 tablespoons (45 g) warm water at 100˚F
½ cup einkorn flour: (60 g) jovial All-Purpose Einkorn Flour or (48g) jovial Whole Grain Einkorn Flour
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
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
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 1
Instructions
Mix flour and water in a small bowl to form a wet dough that is tacky to the touch.
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.
DAY 3
Instructions
If you 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.
DAY 4
Instructions
If you 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.
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. That may happen after a few days, 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.
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 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!
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. For the first six months, you should refresh your starter once a week to keep it strong. 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.
REFRESH FOR A LARGER BATCH OF STARTER
4 teaspoons (20 g) Einkorn 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.
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!
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