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:

Starter

Measure 100g of sprouted whole wheat flour:

100g whole wheat flour

And 50g of einkorn flour for a total of 150g:

50g einkorn flour

Add them to the starter, then measure 150g of water at room temperature:

150g water

Add the water to the mixture:

Mixture

Stir it together:

Starter

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

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.