How do you maintain it after day 8? - How often do you feed it? - Do you keep it in the fridge? - Do you still throw half of it out when you do feed it? If you no longer throw half of it out when you feed it, wouldn't you need a bigger container in case you don't use it very often?
Check out the corresponding blog post. I'm pretty certain I cover all those questions. healinghomerecipes.co/einkorn-sourdough-starter/ After day 8 you can use it, refrigerate it, and continue to feed it as needed. For example, I used my starter this week for bread. I used 1/2 cup and fed it again. Then I let it ferment for about 24hrs and then put it in the refrigerator because I didnt need it right away. The next time I take it out, I'll use it for a discard recipe instead of something that needs an active starter. Then I'll feed it again to create an active starter. So yes, I do still discard when I feed it, but I don't throw any away, I use it for discard recipes like pancakes or other recipes that don't need an active starter. Hopefully that all made sense!
I got to day 5. Everything matched the pictures in my einkorn book. Day 5 I followed the instructions exactly. It just sat there in a dough ball 😢. No idea what went wrong
Trying a different ratio might make a difference. I'm sorry it's not working out quite right. I find that there are so many environmental factors when making a starter. Making a starter in the winter months is very different than in the summer months when things are warmer. I have been using a 1:1:1 ratio when feeding and discarding my einkorn starter this winter and it's responded very well. Basically it ends up being 1/4 cup starter, 1/4 cup water, 1/4 cup einkorn. You could also try boosting your feedings by 1/4 cup of leftover starter, 1/2 cup water, and 1 cup of einkorn flour. A higher ratio of feeding will give the yeast and bacteria a burst of new energy. Those might be some tips to try! There are so many environmental factors that it can be difficult to troubleshoot, but you might want to try those things!
As I've been working on my sourdough starter, each day it has a "strong" smell to it.. I don't know if i should consider it to be healthy or not? This is a very different smell than my other non einkorn wheat sourdough starter. When you make yours, does it have an odd smell? lol Any advice is appreciated!
It's hard for me to know without actually being there! I don't want to give out bad advice when it comes to our food sources. I have never done a regular wheat sourdough starter so I have nothing to compare it to. However, I have heard from other sourdough makers that einkorn does have a different smell to it. I can't answer your question very well though!
How do you maintain it after day 8?
- How often do you feed it?
- Do you keep it in the fridge?
- Do you still throw half of it out when you do feed it?
If you no longer throw half of it out when you feed it,
wouldn't you need a bigger container in case you don't use it very often?
Check out the corresponding blog post. I'm pretty certain I cover all those questions.
healinghomerecipes.co/einkorn-sourdough-starter/
After day 8 you can use it, refrigerate it, and continue to feed it as needed.
For example, I used my starter this week for bread. I used 1/2 cup and fed it again. Then I let it ferment for about 24hrs and then put it in the refrigerator because I didnt need it right away. The next time I take it out, I'll use it for a discard recipe instead of something that needs an active starter. Then I'll feed it again to create an active starter.
So yes, I do still discard when I feed it, but I don't throw any away, I use it for discard recipes like pancakes or other recipes that don't need an active starter.
Hopefully that all made sense!
I got to day 5. Everything matched the pictures in my einkorn book. Day 5 I followed the instructions exactly. It just sat there in a dough ball 😢. No idea what went wrong
Trying a different ratio might make a difference. I'm sorry it's not working out quite right. I find that there are so many environmental factors when making a starter. Making a starter in the winter months is very different than in the summer months when things are warmer. I have been using a 1:1:1 ratio when feeding and discarding my einkorn starter this winter and it's responded very well. Basically it ends up being 1/4 cup starter, 1/4 cup water, 1/4 cup einkorn. You could also try boosting your feedings by 1/4 cup of leftover starter, 1/2 cup water, and 1 cup of einkorn flour. A higher ratio of feeding will give the yeast and bacteria a burst of new energy.
Those might be some tips to try! There are so many environmental factors that it can be difficult to troubleshoot, but you might want to try those things!
As I've been working on my sourdough starter, each day it has a "strong" smell to it.. I don't know if i should consider it to be healthy or not? This is a very different smell than my other non einkorn wheat sourdough starter. When you make yours, does it have an odd smell? lol Any advice is appreciated!
It's hard for me to know without actually being there! I don't want to give out bad advice when it comes to our food sources. I have never done a regular wheat sourdough starter so I have nothing to compare it to. However, I have heard from other sourdough makers that einkorn does have a different smell to it. I can't answer your question very well though!
If I make the starter with the eikorn wheat can I bake by using whole wheat or do you need to stay with the same flour
You can bake with any type of flour! I do!
😝 P r o m o s m