Sourdough Bread (Source: Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains by Elaine Boddy)
Contributor: Dr. Randall White
600 g whole wheat flour
400 g einkorn flour
150 g sourdough starter
6 g salt (could double if desired)
700 to 800 mL water
Mix all ingredients in a large bowl and allow the dough to rise
Knead 3-4 times over the course of 6-8 hours. (Refer to a sourdough bread resource for technique and tips.)
Then place the dough in a banneton in the refrigerator and keep covered for similar amount of time (even overnight).
Turn the dough into a round Dutch oven lined with parchment paper, score the top surface, then bake at 425F for 50-55 mins with the lid on.
Check for doneness with knife, then bake for and 5-10 mins with the lid off until the top is crusty and brown.