This was done with a long, overnight autolyse that incorporated the roux and salt but not the sourdough starter. Taste is wonderful, Einkorn reminds one of rye somehow. I hope to be able to get some more volume on my second try. For the rookie I am, I’m pretty happy with the results though!
Looks great to me. With that combination of flours you will not get a terribly open crumb. But the taste makes it worth it.
Thanks for the kind words, Stuart! The taste was gorgeous.