I’ll be reviewing the basics of wild yeast, aka levain, aka sourdough starter in this post and also including step by step instructions on making an all einkorn sourdough starter
– Half Gallon Mason Jar (just my choice, you can use something as small as a quart or large as a gallon)– Unbleached flour (I’m using Einkorn is this post)– Water– Tea Towel
– Half Gallon Mason Jar (just my choice, you can use something as small as a quart or large as a gallon)– Unbleached flour (I’m using Einkorn is this post)– Water– Tea Towel
In a glass bowl or container like this one, combine 2/3 cup water with 1 cup flour. Add more water if its too thick. Look at my spoon below, it should be that consistency.
Uncover your starter and remove half of the contents, discard what you remove. It’s unusable at this point. So by discard, I mean throw it out in the yard for the bugs or birds or chickens.