Einkorn Sourdough Starter Days 1–2 | How to Begin a 100% All‑Purpose Einkorn Starter

Join me as I walk you through days 1 and 2 of creating a 100% all‑purpose einkorn sourdough starter. You’ll see the exact feeding ratios, what the starter should look like at each stage, and how to set it up for strong fermentation in the days ahead. Timestamps: 00:00 - introduction 00:19 🌾 where to buy einkorn 00:53 - day 1 einkorn sourdough starter 01:09 - why warm water for feeding? 01:23 - temperature of my house and my water 01:31 - cold water CAN work (just slower) 01:44 - why filtered, dechlorinated water? 01:50 - how to dechlorinate water without a water filter 02:28 🌾 einkorn feeding ratio and hydration 02:44 - zero out your jar 03:13 - add 50g of all-purpose einkorn flour 03:27 - add 38g water 03:43 - einkorn sourdough starter consistency after feeding 03:55 - cover your jar 04:21 - day 2 einkorn sourdough starter 04:53 🌾 what an einkorn sourdough starter looks like on day 2 before feeding 05:04 - what if mine has no bubbles? 05:36 - yeast development + no discard today 05:56 🌾 einkorn feeding ratio and hydration 06:17 - zero out your starter 06:25 - add 50g all-purpose einkorn flour 06:40 - add 38g water 07:00 - incorporate the starter with the new flour and water 07:10 - einkorn is a thirsty grain - DON'T add more water 07:37 - why a thin silicone spatula helps with an einkorn starter 07:43 - what my einkorn sourdough starter looks like directly after feeding on day 2 07:55 - cover your jar 08:02 - why you should never never screw your lid on tightly 🌾 A new einkorn sourdough starter grows slowly and sweetly in these first few days, and learning its rhythm makes the whole process feel calmer and more intuitive. As you watch yours wake up, you’ll start to recognize the textures, bubbles, and little shifts that mean it’s on the right track. Keep following this series as we walk through each stage together. 🌾 Tips for success: Always use dechlorinated water to feed your starter. Chlorine slows yeast development and can kill a significant portion of your yeast population. Remember cool temperatures cause your starter to ferment slower while warmer temperatures encourage faster fermentation. Some of these influential factors include the temperature of your house, the temperature of your water, and what season you're in. Use a wooden spoon or silicone spatula to stir your starter. Metal impedes the fermentation process. Store your starter in a glass jar so you can see the activity of your starter from the outside. Put a rubber band around your jar to mark the starter line after feeding so you can see when it rises, peaks, and falls. For easy cleaning and feeding, use a wide mouth jar and a thin silicone spatula. Wide mouth jars are a lot easier to scrape and pour from, and silicone spatulas help you to keep the sides of your jar clean while keeping as much starter in your jar as possible so none of it goes to waste. 🌾 Links: Get einkorn flour and wheat berries at ancientgrains.com Find all of my einkorn recipes on the blog: thissustaininglife.com Follow along on Instagram @thissustaininglife