The Starter:
Remove starter from fridge (mid-morning)
Divide starter into 2 clean jars {60g (1/4 cup) in each} discard the rest of the starter... there isn't much left
Add 60g (1/4 cup) of lukewarm water (approximately 100*) to each jar and mix until starter has dissolved.
Add 60g (1/4 cup) of all-purpose eikorn flour to both jars. Mix well and scrape the sides of the jar. Screw on the lid.
Mark how far up the jar the starter comes, and place in a warm area out of direct sunlight until starter has doubled in size (about 6ish hours)
One jar goes in the fridge for next time and one jar should be used to bake bread before the bubbles settle out (I usually make my dough around 7pm and let it rise all night).
Feed the starter twice a week even if not baking just to keep it active. Once it's really old and established, you can feed it once a week.
If you're feeding but not baking, just do one jar and discard the rest (or give it to a friend)
Starter should be equal thirds {(60g; 60g; 60g) or (1/4 cup; 1/4 cup; 1/4 cup)} is a good amount for the no knead recipe. To make more than one loaf at t time just use a 1:1:1 ratio to feed (120g starter, 120 grams lukewarm water; 120 grams eikorn flour) Just make sure the jar is large enough for the starter to double in.
No-knead Overnight Artisan Eikorn loaf:
2 cups warm water around 100*
1/4 cup (60g) sourdough starter
6- 7 cups flour
1 1/2 tsp fine sea salt
In a large bowl, mix together the water and starter until dissolved.
Add flour and salt and mix until all the flour is absorbed and you have a sticky dough.
Cover the bowl with plastic wrap and let rise in a dark place for 10 to 15 hours.
Generously flour a work surface and transfer the dough to it. Use a dough scraper to fold the dough in thirds, dusting with flour as you go, then cup the dough with both hands and rotate in a circular motion between your hands until you have a tight, round loaf.
Dust the top generously with flour.
Place a linen couche in a colander, heavily dusted with flour. Place the loaf seam side up in the colander, then fold over the linen to cover. Let proof at room temp for 30 minutes.
place a dutch oven with a lid on in the oven, preheat the oven to 500* for 30 minutes.
Remove the pot from the oven and take off the lid. Invert the loaf and place it in the pot seam side down. Shake to center it, but if it sticks to the side leave it. Cover and place back in oven.
Reduce the oven temperature to 450* and bake for 40 minutes. At this point you can remove the pot from the oven and take the lid off. If you like your loaf darker, return the uncovered pot to the oven for 5 minutes longer.
Life the loaf out of the pot with oven mitts. Place on a wire rack to cool for 2 hours before slicing. Wrap the loaf in a clean cotton or linen kitchen towel for up to 3 days.
