Easy Breezy Water Kefir Einkorn Sourdough Starter

UPDATE. 

This recipe is even easier now. It truly is easy as 1, 2, 3. 

Tired of failing at sourdough bread? I was. This is the easiest sourdough pet you’ll ever take care of. 

I use West Fork’s ROOTZ BEER water kefir fermented with sarsaparilla & star anise. These spices are used in such a small amount that they give the bread a certain “je ne sais pas”. 

I also use Einkorn flour.  The einkorn & the ROOTZ BEER flavors pair wonderfully together. Though any whole grain flour would be great. 

Anyway, here’s the recipe to the best anaerobic sourdough you’ll ever ferment! 🙏

YOU WILL NEED:

* 16 oz & 32 oz mason jar

* Spoon

* Flour

* Water Kefir

* Small bowl 

CONVERSIONS:

DAY 1 SEED CULTURE

• 4 oz, 1 cup Einkorn Flour

• 4 oz, 1/2 cup water kefir 

Mix flour & water kefir in a bowl or in the mason jar. Starter should feel like pancake mix consistency. Pour starter into a 16 oz mason jar and tighten the lid. Not the level of the starter with a maker or the tape you used to label your starter. Ferment for about 12 - 24 hours or until the boule doubles in size. 

DAY 2 SEED CULTURE

Congrats! You should have a stater culture now! Now let’s grow it.

• 4 oz, 1 cup Einkorn Flour

• 4 oz, 1/2 cup water kefir 

In a mixing bowl combine DAY 2 ingredients with DAY 1 sponge. Stir until we’ll mixed.
 Pour sourdough mixture into a 32 oz mason jar. Seal the lid tightly. Mark the level of the dough with a marker or the tape you used to label your starter.  Boule should double in size in 12 to 24 hours. Once it doubles in size, place it in the fridge  

 DAY 3 THAT’S IT! YOU’RE DONE!

Say hello to your new life tolerant pet! Are you ready to start baking some sourdough bread?!

HOW TO USE THE BARM

Water kefir sourdough starters are the easiest to take care of.

Feed it a 1:1 ratio of flour:water kefir about once a month. For everyone one cup of flour, use a half cup of water kefir. 

Feed it more if you are baking a lot. Always remember to leave more than a cup of starter, about 5 oz. Never use it all! 

Any sourdough recipe can be adapted with this starter. I’ve made sourdough Challah, Bagels, English Muffins, cinnamon rolls, Kardamummarbullar, pizza, and more!

I hope this recipe improves your sourdough life! 
-Kate