- 150 grams Starter
- 2 quarts Buttermilk
- 16 cups Freshly Milled Einkorn Flour
- 2 tbsp. Real Salt
Sour Dough Einkorn Bread Recipe (makes 4 loaves)1. To feed my starter I remove 20 grams of the old starter and add 60 grams of water, along with 96 grams of freshly milled einkorn wheat, to make a new one. 2.The starter needs to be covered and sit out at room temperature for at least 2 hours before returning to the refrigerator.3. I add the rest of the starter (about 150 grams) to a bigger bowl and add 524 grams of water and 384 grams of wheat. This sits on my counter for at least 1 1/2 hours. 4. After the 1 1/2 hours, I add 8 cups of fermented buttermilk, (or yogurt) and 2 Tbsp. of salt. I mix this until it's combined. Then I add 16 cups of freshly ground einkorn flour and mix this by hand or with my Bosch mixer (I almost always do this by hand). I mix this ONLY until the dough is well combined. Einkorn does not like to be kneaded a lot. 5. This sits on my counter for at least 2 1/2 hours. The longer it sits the more digestible it will be, but it will also be more sour. When this time is done, I grease 4 bread pans and evenly distribute the dough. I take a wet spoon and smooth the top of the bread. 6. I bake this at 350 degrees for about 45 minutes. My oven temperature is never consistent so I can't give an exact time. Note: There are so many different ways to make sourdough bread. I'm not claiming that this the best, but it's fast, easy, holds together nicely, and works well for my family. I can get this whole process done in a day. Our house is never a consistent temperature, and I often have other fermentations going on in my kitchen while making sourdough bread. I have never had any trouble, but some people have stated that they have had trouble trying to do more than one ferment at at time.