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:

Mixture

Stir it until it's uniform:

Starter

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

CHEF TOOR'S
BREAD MAKING TIPS

#1 

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

#2

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

#3

Reliable: Always measure your ingredients.