Einkorn sourdough levain - lesson 2

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INGREDIENTS

• 2 tablespoons (30 g) Einkorn Sourdough Starter (can be cold right out of the refrigerator or you can use starter that has been refreshed and left to rise for at least 6 hours)

• ½ cup plus 1 tablespoon (130 g) warm water, at 100°F

• 1 cup (120 g) all-purpose einkorn flour or 1¼ cups (120 g) whole grain einkorn flour

INSTRUCTIONS

1. In glass container that you can seal tightly or in a medium bowl, mix the starter and water together with a fork, pressing on the starter until it dissolves. Add the flour and mix until the flour is dissolved. Seal tightly or cover tightly with plastic wrap and let rise in a dark place for 6 to 10 hours.