Liquid Flour Other

Preserve your sourdough for the future

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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.


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


Starting ingredients

  • 60g Water
  • 60g Organic einkorn

Feeding ingredients

  • 40g Water
  • 40g Organic dark rye
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
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

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
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

Preserve your sourdough for the future

Create your own Explore sourdough library