How to Refresh Your Stiff Einkorn Starter 

🌾 Ingredients

• 15g The Sourdough Source sourdough starter (1 tbsp)

• 45g warm water 100°F (3 tbsp)

• 90g Einkorn all-purpose flour (¾ cup)

📌 Instructions

1️⃣ Mix the Starter
In a clean bowl, combine 15g of sourdough starter with 45g of warm water. Use a fork to break it up and mix well. Add 90g of Einkorn all-purpose flour and mix thoroughly. Knead the dough in the bowl with your hands for about 20 seconds, until the flour is fully absorbed and a stiff dough forms.

2️⃣ Fermentation
Transfer the mixture to a clean, airtight glass container, leaving room for the starter to expand as it ferments. Tighten the lid on the container and place it in a dark, warm spot (75°-77°F). Fermentation time varies based on kitchen temperature and may take longer in cooler environments.

3️⃣ When is it Ready?
The starter is ready when it domes, develops small bubbles on top, and then subsides. This typically takes 6-8 hours but can take longer in cooler environments. This stiff starter does not require daily feeding. Once ready, refrigerate your starter to prevent over-fermentation. Refresh every two weeks by repeating the refreshing process. This will keep your starter fresh.

🍞 Using Your Starter
When ready to bake, you can either create a sourdough levain (active starter) or use the stiff starter directly, depending on the recipe. Always save 15g of starter to refresh for your future bakes. Using a scale for precise measurements and a thermometer for water temperature ensures the best results.