Introduction and hello to all

Hi everyone, stumbled upon this incredible forum when searching for a nice shot of einkorn bread and i was so impressed by the below image: http://www.thefreshloaf.com//files/u31732/einkorn2-6.jpg I took some time to check out the site and wow i needed to sign up! :) A brief introduction, im an herbalist who resides in Toronto Canada. I have a strong background in nutrition and am known to be a mad foodie. Having been experimenting with all sorts of fermented foods and i finally got into sourdough last year and have been making some decent breads with my pizza stone and pure red fife flour. However i recently acquired a miller and started sourcing my own grains such as red fife, emmer and einkorn and was looking to further perfect the art of bread making . Im sure this forum will help!

My current technique is no where near as complicated as some of the stuff ive read here , it involves : -mixing my flour salt water and sourdough.

-10-15 min hand knead

-30 min rest with - stretch and fold every 10 mins.

-shape rest for 4-24 hours , depending on time.

-Score -bake on hot pizza stone 500 F, with lots of water misted in . let rest on rack to cool. I use sourdough culture that is pure red fife. look forward to learning alot from you folks below is a shot of my first ever loaf from 2 months ago: http://tinyurl.com/np3s8vw