Name: Einkorn Sourdough Sandwich Bread
Ingredients: 1 cup Einkorn sourdough starter (bubbly and active); ½ cup milk (warmed to 90°F); ¼ cup Water, spring or filtered with minerals (warmed to 90°F); 2 tablespoons raw sugar; 2¾ cups einkorn all-purpose flour (you'll need extra flour for kneading); 1 ¾ teaspoons Celtic Sea Salt (finely ground); 2 tablespoons olive oil (or butter, melted)

Einkorn Sourdough Sandwich Bread

This is a great way to make sourdough einkorn bread in a traditional loaf pan. It has a great flavor and I love the pretty yellow color of einkorn flour. Einkorn bread is different in many ways since it is the wheat that all other wheat descends from. Other kinds of wheat were crossed with goat grasses which have caused a lot of allergies. Goat grasses contain the D genome, which is the source of most gluten intolerance. Einkorn does not contain this troublesome D genome, only the A genome, and most testing for gluten intolerance is based on the D genome. And while einkorn does contain gluten, it is a different type of gluten and allows for easier digestion and nutrient absorption.

Don't over-rise your dough on the second rise. It will do most of the rising in the oven. Make sure your starter is bubbly and active. I have a page on How to Care for Einkorn Sourdough Starter that will answer most of your questions about the starter.