Want to turn your favorite yeast recipe into sourdough but not sure where to start? This thorough, very human guide walks through the exact formula for swapping yeast with starter, adjusting flour and liquid, and knowing when your dough is ready. Once you learn the rhythm, you’ll be converting everything.

Attempt number three felt like the turning point. After two humbling loaves, this 100% einkorn sourdough finally came together with real oven spring, a tender crumb, and a crust worth celebrating. Same flour, same kitchen—just better timing, gentler hands, and a recipe that truly works.

I went into my first 100% einkorn sourdough bake feeling confident. Not overconfident. Just normal sourdough confident. Then einkorn reminded me that it is not regular wheat, not interested in my expectations, and absolutely ready to humble me. This is Attempt #1 of the Einkorn Diaries — the loaf that started it all.

They may seem like opposites—one refreshing and spoonable, the other crusty and chewy—but yogurt and sourdough have more in common than you’d think. Both rely on thriving microbial cultures, both ask for patience and care, and both connect us to timeless kitchen rituals. This post explores the surprising overlap between these two ferments—and why mastering one can make you better at the other.