Mill Einkorn Berries

• First, mill your Einkorn berries on the fine setting of your grain mill.

Mix the Dough

• In a large bowl, combine the water and sourdough starter and mix until milky.
• Pour the fresh milled flour over the wet ingredients along with the salt and mix until just combined and no dry bits of flour remain.

Autolyse

• Cover with a plastic bowl cover, plastic wrap, or a tea towel and let the dough rest for 30 minutes.

Fold the Dough

• After the dough has rested, moistened your hands or a bowl scraper with water and gently pull one corner of the dough and fold it over into the center of the dough.
• Continue this process all the way around the bowl.
• Cover and let rest 15-20 minutes and repeat the folding process.
• Aim to do this folding 3-4 times.

Bulk Fermentation

• After the last fold, cover and let the dough rise at room temperature for 4-6 hours.
• If your home is exceptionally cool, move to a warm spot to rise.

Assemble and Bake

• After the dough has risen, preheat the oven to 425 degrees F.
• Lightly grease your pizza pan, baking sheet, or cast iron skillet and gently turn the dough onto the pan.
• Spread the dough on the pan. I like to lightly spritz some oil on my hands to make this step easier.
• Top with your favorite toppings and bake for 20-25 minutes until the edges of the crust are golden brown.

SEE NOTES SECTION FOR FRIDGE FERMENTATION AND FREEZING INSTRUCTIONS