Instructions for creating a stiff sourdough starter using einkorn all-purpose flour and spring water. Includes measurements and step-by-step mixing guidelines, emphasizing hydration, resting periods, and maintaining a warm temperature. Features hand-drawn icons representing flour and water.
Sourdough starter instructions for continuing a recipe. Discard all but 15g of starter, add 45g warm water and 90g Einkorn flour, knead briefly, cover, and let rest for 7 hours. Repeat until Day 5, keeping starter in an airtight container. Refrigerate to avoid over-fermentation, and reserve 15g for refreshing. Visit thesourdoughsource.com for more recipes. Includes a QR code for additional information.