Perfect for: Muffins, sourdough breads, pastries, Sourdough starters, crackers, bread.
Top Tip: 1: Do not over mix, allow the dough to rest. 2: Einkorn flour has a weaker gluten quality than normal wheat flours, it is better to under prove and allow the dough to rise by 40% to 50%. Do not allow to double in size at it will deflate in the oven. 3: Einkorn is unique, and its gluten is different to other flours. It can be easy to digest but harder to bake with. It may need more time to absorb water and allow the dough to rest between steps.
Healthy benefits: Compared to durum, Einkorn has 50% more manganese, riboflavin, and zinc and 20% more magnesium, thiamine, niacin, iron and vitamin B6 all essential nutrients.
Flour Number: 22
Flour Type: Wholegrain