HOW-TO: Einkorn Levain

Written By Marietta Brown

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. *be cautious not to over-ferment. If levain is watery, it has over fermented.

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.

Marietta Brown
Previous

Apple Kefir Einkorn Sourdough Pancakes (Recipe)
Next

Hydrate your Dehydrated Einkorn Sourdough Starter