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A community of home bakers interested in deepening their knowledge of this ancient food, as well as nourishing and delighting friends and family with bread. 

Thousand Bites of Bread

Watch me feed my starter. It's so effortless, I do it as I sip my morning coffee, and you can, too!

Feed once a week
10 grams starter
30 grams water
30 grams flour

Stir everything together and let it ferment at room temperature until you see bubbles starting to form and it's domed on top. This will take anywhere from 4 to 12 hours, determined by what flavor profile you want. If you like a more mild flavor, watch it closely and put it away as soon as you see bubbles. For an assertive sour flavor, ferment it longer.

When it's looking and smelling good, and is at your desired sourness level, cap it and store it in the fridge for the week. When you're ready to bake, you can pull from this well-fed jar of starter to do your leavening.

Here, I feed my einkorn starter as I do it each week.

Feeding my einkorn starter

I like to take starter on vacation and make bread wherever I go. Tonya, my friend who started my starter 10 years ago, got a chateau in France last summer. I was lucky enough to visit "Shabby Downtown Abby", and I brought the starter so we could make bread together in Bergerac. The video is a little grainy, but it's fun to share this slice of our travels!