Einkorn Flour

About Einkorn Flour

Einkorn (Triticum monococcum) is the oldest cultivated wheat species — genetically unchanged for 10,000+ years. Protein content is high (15-17%) but gluten structure is weak and unstable. Einkorn absorbs ~12% less water than bread flour — the lowest absorption of any sourdough-suitable flour. Works best at 55-65% hydration, producing a tender, cake-like crumb with distinctive sweet nutty flavor. Jovial Foods is the dominant US supplier. Use at 20-40% in blends for flavor and nutrition; 100% einkorn is an advanced-baker project due to handling difficulty. People with modern-wheat sensitivities often tolerate einkorn better — not a celiac-safe claim but anecdotally reported.

Technique

NO autolyse (gluten breaks down). Mix everything at once. Minimal folding (1-2 gentle folds). Shorter bulk (30-40% less time vs bread flour). Shape wet hands, handle minimally. Expect a slightly dense, tender crumb — not open or airy.

Hydration guide for Einkorn Flour

Baker's-percentage workable range: 55% — 65%. Absorption is 0.880× bread-flour baseline, so recipes written for bread flour need 12% less water when substituting Einkorn Flour.

Full hydration guide for Einkorn Flour →