Organic einkorn wheat home milled to a medium texture rosemary garlic sourdough bread ~

I awaken my starter with about 1C of starter and 1C of water to about 2C freshly milled einkorn wheat flour. It generally takes about 8 hours to get a good frothy starter going. I mix up the starter and put away about a cup for future needs. I take the remainder of the revitalized starter and mix in 6C of einkorn flour, the blended onion and garlic and about 1/2C of organic dried rosemary and about 1/4C organic maple syrup.

I roasted 4 whole garlic pods (cut into half) and 1 large onion cut into 1/4th. I squeezed out the garlic from the pods and place in a blender with the roasted onion. I lightly blended it with a little purified water.

I lightly knead the dough and add flour until the texture is not sticky anymore. I then form a ball and let it sit covered with a towel for an hour. After and hour I divide into 2 loaves and place in parchment paper in a proofing basket the same size as my Pyrex bread pans. At this point I add Baja Gold sea salt to the top of the loaves. I do not add salt to the dough because it inhibits the rise. I then lightly score the top of the loaves and I then put the loaves in the refrigerator overnight covered with a towel.

The next morning I place the loaves  in pyrex bread pans. I place a large dutch oven filled with purified water into the oven and I preheat the oven to 350 and cook the loaves uncovered for 90 minutes. After 90 minutes I place the loaves on a cooling rack and let them completely cool prior to cutting. After I slice the loaves I put the slices in gallon size ziplock bags and freeze. Then I toast the slices as needed.