Hydrate your Dehydrated Einkorn Sourdough Starter
Congratulations on your purchase! Ancestral nutrition is a passion of ours that we want to share with the community. With Einkorn and its ancient history, you are now bringing in a form of ancestral nutritional wisdom into your kitchen. It was important to us that it is easy for you to get started on activating your new einkorn sourdough starter, here are the instructions listed below to do so! If you have any questions whatsoever, please don’t hesitate to contact us! SCROLL DOWN FOR PRINTED INSTRUCTIONS BELOW YOUTUBE VIDEO
Prefer a More Hydrated Starter?
The instructions included with your starter — and demonstrated in our YouTube video — follow our traditional stiff starter method, fed at a 1:3:6 ratio (Starter : Water : Flour).
Many traditional Einkorn recipes online rely on a stiff starter, valued for its strength, lower maintenance, and steady fermentation. Our 1:3:6 method remains our preferred traditional approach, but we understand some bakers prefer a 1:1:1 hydration ratio.
If you prefer the 1:1:1 method, follow the original directions for Days 1–3 as written.
On Days 4 and 5, follow the same timing schedule, but change the feeding ratio to:
Weigh 50 grams of your starter
Add 50 grams of warm water and mix until combined
Stir in 50 grams of flour until fully incorporated
Using this method will create a hydrated starter rather than a stiff starter.
Once it has risen and doubled (or even tripled) in size, store it in the refrigerator. Place a rubber band around the jar at the starting level to easily track when it has doubled or tripled.
A medium-sized mason jar with a plastic lid (not metal) works well. Always retain 50 grams of starter for your next feeding.
Continue below for our traditional Stiff Starter Einkorn method and full instructions
