Recipe: Yummy Einkorn Sourdough Sticks

Einkorn Sourdough Sticks. Find Deals on Einkorn Sourdough Bread in Snack Food on Amazon. It's extra healthy and very tasty! It's extra healthy and very tasty!

Add warm water and mix until the starter is dissolved and the water is creamy. Add the flour and mix with a fork until most of the flour is absorbed. Roll the starter between your hands until the flour is absorbed, rubbing the bowl with the starter to pick up remaining flour. You can cook Einkorn Sourdough Sticks using 6 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Einkorn Sourdough Sticks

1. You need 500 gr of sourdough starter.
2. Prepare 2000 gr of einkorn flour.
3. It's 1300 gr of water(initial mix).
4. Prepare 150 gr of water(Pre-roast mix).
5. Prepare 100 gr of oil.
6. Prepare of Spices(optional).

The sourdough bread will have all einkorn flour EXCEPT for the flour you use in the starter. Your second option is to feed your starter several times with einkorn flour. Each time you feed your starter with einkorn flour it will have a greater percentage of einkorn. While einkorn sourdough bread does contain gluten, einkorn is structured differently than modern wheat.

Einkorn Sourdough Sticks instructions

1. Prepare 500gr starter.
2. Mix starter with 1.3kg water.(stir well).
3. Add the mixture to 2kg flour in a large bowl.
4. Stir until there is no dry flour.
5. Let it ferment for 24 hours in fridge.
6. Add 100gr oil + 150gr water + (opt.)your choice & stir well.
7. If desired you may prepare seasoning.
8. Prepare a ball shaped dough in hand.
9. Combine with seasoning(optional).
10. Put it on a pre-heated grill/toaster.
11. Press the grill/toaster.
12. Put them on counter to cut them later.
13. Cut them.
14. You can either dry sticks(oven or outdoor) to have crunchy sticks or consume them while they are soft..
15. Tip: You can store them in freezer if you wish to consume soft fresh einkorn sticks for months..

Ever since I first published my no-knead einkorn sourdough sandwich loaf, you guys have been asking for a slightly different version: whole wheat einkorn sourdough. You wanted a recipe that was just as easy, uses healthy whole grain einkorn and was fail-proof so that even the novice sourdough baker could pull it off. Well, after testing MULTIPLE recipes, I've found the perfect one! Similar to my Kamut demi-baguette recipe, I utilized a short warm, and long cold, two-step bulk fermentation for this dough. When I tested cold proofing these baguettes in shape the results always yielded a slightly thicker crust compared to a warm final proof.

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