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 3C freshly milled einkorn wheat flour. It generally takes at least 8 hours to get a good frothy starter going. 

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 placed in a blender with the roasted onion. I lightly blended it with a little purified water.

I then reserve about 1C of starter and 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 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 score the top 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 and preheat the oven to 350 and cook uncovered for 90 minutes. I place a large dutch oven filled with water into the oven. After 90 minutes I place the loaves on a cooling rack and let them completely cool prior to cutting.







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