A certified organic spring Einkorn wheat we just started growing a couple years ago. It has a nice flavor and works well as an All Purpose or Pastry flour substitute, but seems to need some help if using it for yeast breads. It also hydrates differently than our other flours, so typically, less water (or liquids) will be needed if substituting it in a conventional stone ground flour recipe. We are still learning about baking with it, so would love to hear any comments you have concerning it. Note on Sifted flour option: Is a high extraction stone ground flour which has the larger pieces of bran removed. A lighter compromise between the heavy 100% whole wheat flour and white flour. We do also have berries available, but occationally miss a hull. If you are O.K. with an occational hull, email me about berries. Thank you. [email protected] Einkorn is considered by many as an ancient grain. It has 14 chromosomes instead of the 42 chromosomes found in modern wheats. It has a higher protein than any of our other wheats (16%), but a different and weaker gluten proteins. It was grown, stored, hulled, cleaned, milled and packaged on our farm near Dwight Illinois.
