Start here: Revive your dehydrated levain (instructions below).

Welcome to the Secret Starter Society — The Psomi Bread Culture.

Cadun Biro L’aigo Debès Soun Mouli

Everyone diverts the water to their own mill.

In the world of Psomi, this isn’t a criticism. It’s a warning—and a map.

Because every culture, every kitchen, every guild has its currents… and someone always wants to control the flow.

If you’re here, you’ve found a different kind of current: the Secret Starter Society — The Psomi Bread Culture…

This page is your home base for reviving your dehydrated levain, finding this week’s recipe, and seeing what’s next—Elysian Legacy classes, events, and the occasional delicious surprise.

Set your bowl on the table and let the story (and the dough) rise.

***

Last night, someone whispered: slow down.

Not just to bake—but to listen.

Because this is how Psomi has always survived: not through speed, but through attention. Through small acts repeated until they become a way of life. Through bread that comes from many fields and many hands—and feeds the places ordinary bread can’t reach.

If you’re here, you’ve found a tiny doorway into that old, hidden culture: the Secret Starter Society—also known (to those who know) as the Psomi Bread Culture.

This isn’t a test. You don’t have to prove you belong.

You only have to do one thing: Wake the mother.

Feed her a little each day. Watch her breathe. Let her rise.

And let whatever is new in you rise alongside her.

Below you’ll find the practical steps to revive your dehydrated levain, plus this week’s recipe, class updates, and occasional surprises from the Elysian Legacy kitchen.

Welcome. You’re in.

Avanti tutta.

Revive Your Dehydrated Levain (Sourdough Starter)

You have about 1 tablespoon of dehydrated starter. Here’s how to wake it up:

1. Day 1 — Start the culture

Add the dehydrated starter to a clean 16-oz jar. Add 1/4 cup water and 1/4 cup flour, then stir well with a wooden chopstick until smooth(ish).

You can cover with the lid (resting on top or loosely tightened). Or if you prefer a round of cheesecloth rubberbanded over the top.

2. Days 2–5 — Feed daily

Once each day, add 1/4 cup water and 1/4 cup flour again and stir with your wooden chopstick. Cover loosely and let it rest at room temperature.

3. *When it’s ready

By about Day 4–5, you should see a starter that’s bubbly, lively, and pleasantly tangy—ready to use for your first sourdough bake!

Helpful notes:

* If your kitchen is cool, it may take an extra day—no worries.

* If you see liquid on top or it smells sharp, keep feeding; that’s normal and desired!

Not for resale • Contains wheat (gluten)

Necci — Chestnut-Flor Pancakes (Epi’s Tale)

Chestnut is the call to become a true provider—for ourselves, our families, and our communities. Chestnut belongs to the generous Fagaceae family (chestnut, beech, oak): trees that have long offered food, wood, and wisdom. This is a season of steady hands and faithful details—of nourishing the mind, body, and soul… while remembering to tend to your own needs, too.

Ingredients

1½ cups Italian chestnut flour

½ cup sourdough levain (active starter)

2 cups cold water

Pinch of salt

1 tsp olive oil (plus more as needed for the pan)

To serve: all-fruit preserves or ricotta

Method

1. Sift the chestnut flour into a bowl to remove lumps. Make a small well in the center.

2. In a separate bowl, loosen the levain with a little of the cold water, stirring until it relaxes.

3. Add the levain mixture into the flour and begin mixing with a wooden spoon. Slowly add the remaining water, a little at a time, stirring until smooth.

4. Add a pinch of salt and mix again. (Take a moment here—chestnut flour loves to hide lumps.)

5. Cover and let the batter rest 15 minutes on the bottom shelf of the refrigerator.

6. Heat a seasoned cast-iron griddle over medium-high heat. When hot, brush with 1 tsp olive oil.

7. Pour ½ cup batter into the center. Cook 30–40 seconds, until bubbles appear. Flip and cook about 1 minute more, until golden.

8. Place necci on a platter. Spread with preserves or ricotta, then roll up and serve warm.

9. Repeat with remaining batter, using about 1 tsp oil for every 3 pancakes

Psomi note: These are especially good with ricotta and honey—or a spoonful of something dark and jammy, like fig.