If you don't have sourdough going yet, read here on how to Start a Starter.
1 c. sourdough starter
3 c. freshly-ground einkorn flour
½ c. water
2 ½ tsp. salt
Grind einkorn wheat berries using a grain mill like the Wondermill into flour. Sift the flour over a fine-mesh strainer to get the bran out.
The bran is the brown bits left behind. The bran weighs baked goods down so they don't get as nice of a rise. Also, since the bran is mostly fiber, it's hard to digest. (If you are planning to use store-bought whole wheat flour for this recipe, I would recommend going ahead and using white flour. Store-bought whole wheat flour has already had the germ removed, so if you remove the bran, all that's left is the endosperm, which has just become an expensive white flour.) Measure 3 cups of flour after the bran has been sifted out.
Mix the sourdough starter, flour, water, and salt together just until it forms a dough. Do not knead or otherwise overwork it.
Drape a warm damp towel over the bowl and let it rise for 12 hours. Then, take the dough out and gently form it into a loaf. Again put a warm damp towel right over it and let it sit for 8 hours.
Preheat the oven with a baking stone on the top rack and a cast iron skillet on the bottom rack to 450° F. The secret to getting a nice crust on the outside is steam. Boil about 3 cups of water. Once the oven is heated, quickly set the loaf on the baking stone, and pour the hot water into the cast iron skillet. Quickly shut the door because that water will evaporate fast. Bake for 20 to 25 minutes.
Remove from the oven and cool slightly before slicing.
Serve with lots of butter. Amen.
Printable: Sourdough Einkorn Crusty Bread