Olive Loaf More
Today, we're going to take the starter we put together yesterday for the olive loaf and add some more flour and water to it.
My starter looks like this:
Measure 100g of sprouted whole wheat flour:
And 50g of einkorn flour for a total of 150g:
Add them to the starter, then measure 150g of water at room temperature:
Add the water to the mixture:
Stir it together:
Cover it, and let it sit at room temperature overnight.