Our 100% Einkorn Sourdough Bread Recipe

Stiff Levain:

This recipe begins with our signature stiff sourdough starter, handcrafted with organic Einkorn flour and spring water. The levain is the heart of your dough—it gives your bread its rise, flavor, and character. Follow these steps to make it come alive.

🥣 Ingredients for the Stiff Levain:

  • 30g fresh stiff Einkorn sourdough starter

  • 100g spring water (not filtered, RO, or distilled)

  • 120g all-purpose Einkorn flour

What You’ll Need:

  • A clean glass jar or container (wide-mouth mason jar works great)

  • A wooden spatula or fork

  • A kitchen thermometer (optional but helpful)

  • A fitted or airtight lid

  • A warm, draft-free cabinet or space

📋 Instructions:

1. Add Your Starter
Place 30 grams of your fresh stiff starter into a clean jar.

2. Add Warm Spring Water
Pour in 100 grams of spring water at around 100°F.
Use your spatula or fork to break the starter into the water as much as possible. Do not worry about small chunks; they will break down during fermentation.

3. Mix in Einkorn Flour
Add 120 grams of all-purpose Einkorn flour. Stir well until fully combined.

4. Seal and Rest
Close with an airtight lid. Place in a warm cabinet and allow to rest for 3 to 7 hours depending on your kitchen temperature.

Warm kitchen = 3–4 hrs   Cooler kitchen = 6–7 hrs

5. Signs It is Ready
Bubbles on the surface and sides, and a light, airy feel.

100% Einkorn Sourdough Bread

🥣 Ingredients:

  • 500g all-purpose Einkorn flour

  • 345g water

  • 95g stiff levain

  • 12g salt

📋Instructions:

1. Autolyse the Flour
In a bowl, combine 500g of flour with 265g of warm water (~100°F). Mix until shaggy with a Danish dough hook. Cover and let sit for 15 minutes.

2. Add the Levain
Add 95g of stiff levain and a splash (~3 tbsp) of warm water. Mix gently with a Danish dough hook until combined. Cover and rest for 15 minutes.

3. Add Salt + Stretch & Fold
Add 12g salt and another splash of water (~3 tbsp). Use your hands to stretch and fold for 5 minutes. Cover and let sit for 15 minutes.

4. Stretch and Fold Series
Then, do three more rounds spaced 30 minutes apart.

💧 Tip: Wet your hands when stretching. Einkorn is sticky by nature!

5. Bulk Fermentation
Cover dough and let rest at 76–78°F for 2 to 4 hours. The cooler your kitchen is, the longer it will take to ferment.

6. Shaping the Dough
Lightly flour a clean surface. Turn dough out and gently stretch all edges toward the center. Flip the dough over. Tighten it by dragging and spinning it with floured hands.

7. Banneton Transfer
Place shaped dough round-side-down into a floured banneton. Cover with a beeswax wrap or a dough cover.

8. Cold Proof
Then after transferring dough to banneton, refrigerate dough for 5–9 hours or overnight.

Baking Day:

1. Preheat Oven
Preheat oven to 500°F with your Dutch oven inside for 1 hour.

2. Score and Bake
Place dough onto parchment. Score deeply with a curved line. Place bread on with Parchment paper into Dutch oven, Cover, and put into oven. Turn temperature down to 450°F. Place a baking sheet on the rack below to prevent bottom crust from over-thickening.

3. Bake Options:

  • Thicker Crust: 25 min covered + 20–25 min uncovered

  • Thinner Crust: 40 min covered + 5–7 min uncovered

4. Cooling
Let bread cool on a wire rack for 2 hours before slicing. Last step, enjoy your delicious 100% Einkorn Sourdough bread! 

Enjoy Your Bread!

There are so many delicious einkorn recipes online to broaden your sourdough einkorn baking experience! We are hoping to continue to add more recipes to our page! We also plan to add in some videos to help those who prefer visual instruction. Thank you so much for supporting our small family business!