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.

Attempt #2 felt more promising right from the start. The dough showed signs of life, the fermentation looked stronger, and for a moment I thought I might actually pull off a standalone einkorn loaf. Then shaping reminded me that einkorn has its own personality. This was the bake where I learned the value of a backup pan, patience, and adjusting expectations without giving up.

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.