A Story of a Living Culture
What is a Starter?
Sourdough starter is a living culture created simply from flour and water, brought to life through natural fermentation. The wild yeast and beneficial bacteria it contains help your bread rise, give it a unique flavor, and make it easier to digest.
This ancient tradition, alive for thousands of years in Anatolian kitchens, leaves a true mark on your table when combined with the natural structure of einkorn flour. With every feeding, every mix, and every bake, you become part of this living culture.
How to Create It?
Learn how to build your sourdough starter step by step — starting with flour and water, and bringing it to life through natural fermentation over a few days.
1
Day 1: 50g einkorn flour + 50ml lukewarm water — mix and place in a closed jar
2
Day 2: Small bubbles begin to form, and the smell becomes slightly sour
3
Day 3: Your starter is ready to use
Feeding & Care
To keep your sourdough starter alive, regular feeding is essential. Every 24 hours, discard half of the starter and add equal parts einkorn flour and water. Keep it at room temperature.
An active starter should double in size within 4–8 hours.
Feeding & Care
Storage Methods
If you don’t bake every day, you can store your starter in the refrigerator. Feed it once a week, and take it out 12 hours before use to bring it back to room temperature. This will reactivate the starter.
Even if you don’t use your starter daily, there’s an easy way to keep it alive. Simply store it in the fridge and feed it once a week. Take it out 12 hours before use to let it return to room temperature — this ensures it becomes active and ready for baking.
Strengthen Your Starter
Active vs. Dried Starter
An active starter is stored in the refrigerator and can be used immediately. With regular feeding, it can live indefinitely.
A dried starter, on the other hand, can be stored at room temperature for 1–2 years, but it needs to be reactivated before use. It is much more practical for transportation.