If at first you don’t succeed, try and try again. That’s what I told myself when my Einkorn sourdough starter bit the dust. I just restarted it and continued my quest to make sourdough bread using an Einkorn sourdough culture and Einkorn flour.
I’ve been experimenting with this sourdough for a couple of months. So far, I’ve baked three breads using the restarted Einkorn sourdough . Each bread has a different shape, but the formula is the same. Two of my attempts were successful, one not so much.
- 3 1/2 cups (390 g) Einkorn flour
- 1/2 cup + 2 T water
- 3 tbsp. (1 3/4 oz) honey
- 1 1/2 tsp. (3/8 oz) kosher salt
- Mature Einkorn Sourdough starter