Sourdough Q&A
Everything You Need to Know About Our Einkorn Sourdough Starter
Q: Is this a live sourdough starter or dehydrated?
A: This is a dehydrated sourdough starter made from organic Einkorn flour and spring water. It becomes fully active within 5 days after rehydration—just add flour and water!
Q: What kind of flour is used?
A: We use 100% organic Italian Einkorn flour—an ancient, non-hybridized wheat with a single set of chromosomes. It is known to be easier to digest than modern wheat.
Q: How is an Einkorn starter different from an all-purpose flour starter?
A: Einkorn is the original, non-hybridized wheat—unlike the modern wheat used in all-purpose flour, which has been heavily hybridized over time. This makes Einkorn's gluten structure simpler and easier for some people to digest. An Einkorn starter also ferments more quickly, has a richer flavor, and offers more nutrients like protein, antioxidants, and minerals. It is a return to how bread was made thousands of years ago—pure and unaltered.
Q: Is this gluten-free?
A: No, Einkorn does contain gluten, but it contains a more ancient, simpler form of gluten that some people with gluten sensitivities (not Celiac disease) find easier to digest. If you have Celiac disease or a diagnosed gluten intolerance, we do not recommend consuming this product since this product Contains Wheat.
Q: What is a stiff starter?
A: A stiff starter is a sourdough starter made with less water, which gives it a thicker, dough-like consistency. It is still fully alive and active—it just ferments more slowly than a regular (liquid) starter.
One of the biggest benefits of a stiff starter is that it is much easier to maintain. Regular liquid starters often require daily feedings and discarding part of the starter each day, which uses a lot of flour. With a stiff starter, once it is fully activated, you only need to feed it once every two weeks and there is much less discard. It is a more sustainable and beginner-friendly way to keep your sourdough going strong without all the flour waste.
Q: How much starter does this make?
A: Once activated and properly maintained, your starter can be used to make hundreds of loaves over time. However, it is important to be consistent with feedings and follow proper care. After activation, we store your starter in the refrigerator and refresh it once every two weeks to keep it strong and active.
Q: Do I need any special tools or equipment to use this starter?
A: To activate the starter, all you need is a clean jar, a spoon, a measuring cup, flour, and water. For best results, we recommend using a kitchen scale for accurate measurements and a food thermometer to make sure your water is around 100°F. These tools make the process smoother and more precise, but are not required for success.
Q: Is this beginner-friendly?
A: Absolutely! This starter is designed to be simple and approachable, even if you have never baked with sourdough before. Our easy-to-follow instructions will guide you every step of the way.
Q: How long does it last?
A: Our dehydrated sourdough starter stays fresh for up to 12 months from the time you receive it, as long as it’s stored in a cool, dry place. For best results, keep it sealed tightly and away from moisture. Once activated, store it in the refrigerator and refresh once every two weeks to keep it strong and active.
Q: What kind of flour should I feed it with?
A: For best results, feed it with organic Einkorn flour to match the starter’s original grain. If you choose to use other flours (like all-purpose), give your starter time to adjust, as different grains can behave differently.
Q: Can I bake right away after activating the starter?
A: It is best to wait until day 5 before baking, to allow the stiff starter to fully activate and build strong fermentation. With a stiff starter, you will not see a dramatic rise like a liquid starter, but you will notice a dome shape forming on top and visible bubbles throughout the starter.