for the starter:

1. in a large bowl, whisk einkorn & yeast together
2. add 16 oz of warm water to flour & yeast, whisk until smooth
3. cover & let rise until doubled (45min-1hr)
4. add olive oil to starter, whisking to combine

for the dough:

1. in a separate large bowl, whisk barley flour with salt
2. add honey to 8oz of warm water, stirring until combined
3. make a well in the barley flour & add the honey water to the well
4. next add the starter to the well
5. slowly begin to stir the wet ingredients into the barley flour
6. stir contents until they start to come together as a dough
7. knead the dough by hand in the bowl unitl contents are well combined
8. remove dough from the bowl and knead on work surface until elastic (3-5 minutes)
9. return dough to bowl, cover and let rise until doubled (1.5-2 hours)
10. once dough has doubled, remove from bowl and knead for 5 minutes
11. divide dough evenly into 12 portions
12. roll each portion into a cylinder about 7 inches long
13. shape each cylinder into a gentle spiral & press evenly until about 4″ in diameter
14. place paximadia onto baking sheets about 2 inches apart (6 per baking sheet)
15. score each paximadi around the edges with a lame or a sharp knife to facilitate easier slicing in half once baked
16. cover paximadia & let rise for 1 hour
17. position oven racks to the center of the oven
18. pre-heat the oven to 400 F
19. place baking sheets in the center of the oven & bake paximadia for 40 minutes, rotating the sheets halfway into the baking time (after 20 minutes)
20. when done baking, remove from oven & let cool until you can just handle them
21. slice each paximadi in half with a serrated knife
22. lay halved paximadia out across baking sheets, cut side down (you will need 1 additional baking sheet)
23. return paximadia to oven & dry at 175 F for 2 hours
24. remove from oven & let cool to room temperature
25. paximadia will keep in a sealed container for months