I just graduated from starter school and have my first successful starter almost ready/ready. My next challenge is to figure out the absolute easiest method for baking with a starter - currently using fresh ground einkorn, but I'll try white flour as well.
My einkorn is autolyzing now. I like the concept of the long autolyze so I think I'll be sticking with this step. I'm wondering if there is a simple way to just plop in some some starter after the autolyze, let it rise and then bake without multiple steps like sponges, levains, etc.