Bake real einkorn sourdough at home with our living starter fed exclusively with 100% whole-wheat einkorn. It's the same starter we maintain to bake our 100% Einkorn Sourdough. We mill our einkorn fresh right before every feeding, then ferment naturally—no commercial yeast, no additives. Expect a fragrant, nutty aroma and a gentle, wheat-gold crumb in your breads, pizza, pancakes, and more.

Why this starter is different

• 100% einkorn, 100% whole grain – fed and maintained only with whole-wheat einkorn for true einkorn character.
• Fresh-milled before every feed – we mill in-house to keep flavor, aroma, and natural nutrients at their peak.
• Naturally leavened – mature, balanced culture for dependable rise and clean, complex flavor.
• Small-batch cared for – artisan-maintained; shipped ready to feed and bake.

What you’ll receive

• Active einkorn starter (≈50 g; enough to build for multiple bakes) in a food-safe container
• Quick-start guide with feeding ratios, timing, and care tips
• Support by email if you have any questions

How to use (quick start)

1. Feed 1:1:1 by weight (starter : whole-wheat einkorn flour : water at room temp).
2. Hydration: aim for a thick batter; adjust water slightly as einkorn hydrates differently than modern wheat.
3. Ferment until doubled and bubbly (warm room: ~4–8 hours).
4. Bake or refrigerate and feed weekly for maintenance.

Tip: Einkorn’s gluten network is naturally different—mix gently, shorten kneads, and allow generous fermentation for best texture.

Ingredients & allergens

Ingredients: Organic whole-wheat einkorn flour, spring water.

Allergens: Contains wheat (einkorn); not suitable for celiac disease. Nut-free.

Storage & shipping

Starter ships ready to feed. If not using right away, refrigerate on arrival and feed within 24–48 hours. With regular care, your einkorn culture can live for years.

FAQ — 100% Einkorn Starter

Is this truly 100% einkorn?

Yes. The culture is built and maintained only with whole-wheat einkorn flour.

Can I feed it with other flours?

You can, but feeding with other grains will gradually change its character. For true einkorn flavor, keep feeding with whole-wheat einkorn.

What hydration do you recommend?

Start at 100% hydration (equal weights flour and water). Adjust slightly to keep a thick, pourable consistency.

Will it rise like a bread-flour starter?

Einkorn behaves differently—expect a softer structure and quicker peak. Watch the bubbles and aroma, not just height.

How often should I feed?

Room temperature: every 12–24 hours. Refrigerated: feed about once per week.

Can I make pizza, pancakes, or waffles with it?

Absolutely. Use the levain in any sourdough recipe; just account for einkorn’s different dough handling.