Raw Milk and Recipes

Are you looking to get started baking sourdough, but are intimidated by the complicated process? Well don’t worry, I’ve got you covered! This sourdough bread with einkorn flour is rustic and simple. But I promise you I’ve never tasted a better loaf of bread in my life. It is perfection. Soft and chewy on the inside, with that light crunch to the crust. Plus, it’s made with einkorn flour. Which as many of you may know, is my favorite flour. Read below to find out more about the nutritional benefits of einkorn flour.

Making Sourdough Bread the Easy Way

Sourdough is such an intimidating concept for some. Especially when it comes to maintaining a starter. But maintaining a starter doesn’t have to be difficult. I simply keep my starter in the fridge (where it can be kept for up to 2 weeks untouched) and the day before I plan to make my bread, I refresh the starter. So this means I add water and flour to the starter and leave it out on my counter for roughly 6 hours, or until it has doubled in size and is filled with bubbles.

Then I prep my dough, which means I combine all of the ingredients (including the refreshed starter) into a large bowl and I let it sit out on the counter overnight. Now this is the bulk fermentation process where your starter provides all those good bacteria to the dough. And these good bacteria are what helps you to digest the grains. Lastly, in the morning after your bulk fermentation you simply bake the dough in the oven. Voila! Super simple.

Healthy Breads only have a Handful of Ingredients

Another way this bread is made to be incredibly simple is through the ingredients. There are only 4! Yes that’s right, four simple ingredients;

• Starter
• All purpose flour
• Water
• Sea salt

That’s it. And this is the proper way to make bread. Next time you go to the grocery store, check out the ingredients on a basic loaf of wheat bread. I bet you’ll be surprised to find over 15 ingredients. Most of which are terrible for your health.

Using All Purpose Einkorn Flour

This loaf uses only all purpose einkorn flour. Click here to purchase your own. When I first embarked on my sourdough journey, I struggled to find a recipe for einkorn sourdough that only used all purpose flour. Most of them required the addition of whole grain einkorn flour as well. And if you’re looking for a recipe like that, click here. I have developed a beautiful artisan sourdough loaf that is a level up from this beginner loaf. But anyway, back to einkorn flour.

Einkorn flour is an ancient heirloom wheat. And it is nature’s oldest wheat. Today, the wheat that is grown is a hybrid variety that is grown to produce larger yields and withstand harsher conditions. This hybridization has led to a grain that is almost unrecognizable when compared to its ancient ancestor, einkorn. Records of the cultivation of einkorn flour date back to 7500 BC. Wheat began to be hybridized in the early 1960s. Celiac disease went from virtually nonexistent to almost 2 million Americans in the last 60 years. So you can draw your own conclusion.

Tips and Tools for Einkorn Flour

Below are some tools that I find helpful to use when working with einkorn flour. Now there is a bit of a learning curve to working with einkorn and it will require patience and resolve. But what you get at the end is a loaf of bread that tastes unlike any you’ve ever had, and a belly that feels nourished and healthy.

Click each item below to be directed to my recommended product:

• Dough Scraper
• Banneton Basket
• Linen
• Kneading Tool
• Dutch Oven
• Scoring Knife
• Or purchase this baking bundle

Looking for more recipes? Click the button below to check out the recipes archive.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through one of my links, at no cost to you.