The stater comes out of the fridge where it has been sleeping all week on a Friday and gets refresh with flour and water. The sponge gets made with starter, flour and water on Saturday night ready to bake sourdough bread on Sunday.
This week though I was a hired hand on Saturday for my brothers book stall at the Belfast Book fair and by the time I got back on Saturday evening I was too tired to think about bread (not often you'll hear me saying that).
So a chance to try out a new type of flour I came across a couple of weeks ago. Einkorn flour is apparently the earliest type of wheat cultivated. It comes from Doves farm in a very attractive green paper bag and though it's wholegrain, it seems a fine and quite light flour. I have added about 250g of white flour to 750 of Einkorn along with two teaspoons of quick yeast, salt and water. A double prove - the final one in bread tins and its ready to bake.
More later on whether it proves itself.