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Olive Loaf Starter

Olives make this loaf exceptionally scrumptious, and the fact that it's a mix of whole wheat goodness and einkorn contribute to its fabulous taste. As always, this is a no-knead recipe.

Measure 150g of all purpose flour:

150g all purpose flour

Then 150g of room temperature water:

150g water

Add a pinch of active dry yeast to the water:

tiny bit of yeast

Let it sit for a five minutes until cloudy:

cloudy water

Add it to the flour:


Stir it until it's uniform:


Cover it, and let it sit overnight at room temperature.



No knead: Make the yeast do the work for you.​


Crumbs: While baking, cover the dough to obtain a crust.


Reliable: Always measure your ingredients.

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