Gather ingredients and a jar that is large enough for your starter to expand and grow.
Take the starter out of the fridge and measure out 2-3 teaspoons (10 grams) of the starter.
Add 1/4 cup (59 grams) of water to the jar.
Add 1⁄2 cup (60 grams) of All-Purpose Einkorn Flour OR 1⁄2 cup (48 grams) of Whole Wheat Einkorn Flour. Mix well.
Seal the jar and leave it on your counter for 4-8 hours or until bubbly. Once it’s bubbly, measure out the amount of starter called for in your recipe.
When the starter is bubbly, you should see tiny pin size holes in your starter and bigger holes on top. Then it is ready to bake with. Once it’s bubbly, measure out the amount of starter called for in your recipe.
The starter that is left in the jar will be about 1⁄4 cup, and it needs to be fed again. So if you have 1⁄4 cup of starter remaining, add 1⁄2 cup of flour and 1⁄2 cup of water. Mix well and then place it in the fridge until you need to feed it (a week later) or you want to make another loaf.