How to Make Einkorn Sourdough with Ancient Grains

You love bread that tastes like history, but einkorn can feel fussy. If you've tried baking einkorn sourdough and ended up with dense loaves or over-browned crusts, this guide helps you get consistent, flavorful results.

You’ll learn how to mix a friendly einkorn sourdough using ancient grains, manage hydration, and handle the dough gently. Follow these step-by-step tips and exact measurements to bake a soft, open-crusted loaf that’s pin-worthy and pantry-friendly.

What You'll Need (Ingredients + Tools)

• Ingredients:
  • 400g einkorn flour
  • 100g mixed ancient grains (spelt or emmer)
  • 350g water (70% hydration)
  • 100g active einkorn starter
  • 10g fine sea salt
  • Optional: 30g seeds or 20g olive oil
• Tools:
  • Dutch oven or baking stone
  • Banneton or bowl lined with linen
  • Bench scraper and digital scale
  • Instant-read thermometer

Tip: Use an active starter fed 4–8 hours before mixing. For easier handling, keep hydration near 70% with einkorn.

Preparing Your Ingredients (Autolyse + Starter)

1. Autolyse: Mix 500g total flour (einkorn + ancient grains) with 350g water until no dry flour remains. Rest 30–45 minutes. Autolyse softens grain and reduces kneading.
2. After autolyse, sprinkle 10g salt and 100g starter over the dough. Pinch and fold to incorporate gently.
3. Avoid heavy kneading—einkorn gluten is fragile. Use gentle folds to develop structure.

Pro tip: If your dough feels sticky, wait 10 minutes and fold again rather than adding more flour.

Step-by-Step Instructions (Mixing, Bulk Ferment, Shaping)

1. Bulk Ferment:
   • Do 3 gentle stretch-and-folds every 30 minutes during the first 90 minutes.
   • Total bulk time: 2–3 hours at room temperature (about 75°F / 24°C).
2. Pre-shape: Turn dough onto the bench, shape loosely, rest 20 minutes.
3. Final shape: Tighten loaf shape and place seam-side up in a well-floured banneton or linen-lined bowl.

Warning: Einkorn rises faster and can overproof. Watch for a soft, jiggly dough that holds a slight dome.

Proofing, Baking, and Storage (Finish + Serve)

• Cold proof option: Refrigerate shaped loaf for 8–12 hours—this improves flavor and handling.
• Oven: Preheat to 450°F (230°C) with Dutch oven inside for 45 minutes.
• Bake:
  1. Score loaf, place seam-side down into preheated Dutch oven.
  2. Bake 20 minutes covered, then 15–20 minutes uncovered. Reduce uncovered time if crust browns too fast.
  3. Target internal temperature 200–205°F (93–96°C).
• Cool: Let the loaf cool at least 2 hours before slicing.

Storage and serving tips:

• Keep at room temp in a paper bag for 2–3 days.
• For longer storage, slice and freeze. Toast straight from frozen.
• Reheat: 5–8 minutes in a 350°F oven to refresh crust.

Troubleshooting quick fixes:

• Dense crumb? Use a shorter proof or warmer bulk ferment.
• Wet, sticky dough? Try a slightly shorter autolyse or dust the bench lightly.
• Too dark crust? Lower oven by 15–25°F for the last 10 minutes.

You just learned how to make reliable, delicious einkorn sourdough with ancient grains—without overworking or over-browning. Pin this guide for your next baking day and you'll have clear steps to follow when you want a wholesome, cozy loaf. Which tip will you try first: cold proofing or gentle stretch-and-folds? Save this and share with friends who love real bread!