200 g freshly milled wholegrain Durum flour 50 g freshly ground flax seeds 700 g water 30 g yogurt Extra wholegrain and unbleached flour of your choice for feeding the levain
The day before: 1. Take 2 g of refrigerated starter and feed it 4 g of filtered water and 4 g of wholegrain flour. Place in a warm spot for about 8 hours.
The night before: 1. Mill the grains if you are using durum berries. Otherwise use the freshest wholegrain durum flour that you can find (freshly milled flour does make an incredible difference in flavor). Place the required amount of flour in a tub. Grind the flax seeds and add to the tub. Add the unbleached flour to the tub as well. Cover and set aside.