Age

1Year
Color

Country of origin Canada

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Mixture

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50%
Liquid Flour Other
Eve

Since 2017

growing up, my dad spent a lot of time baking bread (using dry yeast) with my sisters and I, so I've always had a fondness for bread-making. I started baking sourdough specifically because I was in a graduate seminar on literary ecologies, and I wanted to experiment with writing about the ecology of sourdough starters for my final paper.

Characteristics

It's winter for 8 months of the year where I live so during those months Eve is pretty reliable--she peaks after around 16 hours + I feed every 24 (this is more for the sake of fitting daily feedings into my own schedule). She has a stiff, mousse-like texture + sweet scent (like yeast and over-ripe fruit). Summer totally disrupts her rhythm + she gets VERY active so I tend to feed more often then.

Taste & flavour

Recipe

Starting ingredients

  • 60g Water
  • 60g Organic einkorn

Feeding ingredients

  • 40g Water
  • 40g Organic dark rye
1
To feed my starter, I discard until I have 40g remaining--then I add 40g water. In the summer, I use water resting at my kitchen's temperature (21 C). My city gets quite cold in the winter (temperature is usually between -20 to -40 degrees C), so from late-October to early-April I feed with water that I've warmed up to 28 C to help Eve keep up her activity.
40g Water
2
Once I've discarded and mixed in new water, I add an equal part (40 grams) organic dark rye flour. I source my flour from one of two farms: Gold Forest Grains (Sturgeon County, Alberta) and Highwood Crossing Foods (High River, AB). I only made the switch from einkorn (which I used to establish my starter) to rye because it's cheaper--my starter is equally active when fed with either flour.
40g Organic dark rye

Working method

1
When I first established my starter, I just combined equal parts water (I use tap water with a stick of binchotan charcoal as a filter, and let it stand on the counter overnight for the chlorine to dissipate) and einkorn flour, discarding/feeding once every 24 hours for the first 3 days, and then once every 12 hours for 10 days following.
60g Water
2
The organic einkorn flour I used to establish my starter was from Gold Forest Grains, which is grown in Sturgeon County, Alberta.
60g Organic einkorn

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