Einkorn is an ancient grain that is rapidly gaining popularity for its nutty taste and easy digestibility. Swapping einkorn for wheat is not as simple as swapping wheat for other ancient grains such as emmer or Khorasan.

You can simply use emmer and Khorasan in sourdough bread as if they were wheat with no adjustments at all, but einkorn behaves a bit differently.

Much of the einkorn flour out there is refined in the same way that sifted wheat flour is refined, and will behave even more strangely in a whole wheat recipe, so if you're following a whole wheat recipe, it's best to track down whole einkorn flour (or get the grains and mill them yourself).

Einkorn has less protein and weaker gluten than wheat or spelt, and needs less water. To adjust whole wheat recipes to use whole einkorn instead of wheat, reduce the amount of water or milk by 10%, or remove 1 1⁄2 to 2 tablespoons water from each cup of water called for.

If you are measuring einkorn flour by volume, you may need to increase the amount of flour called for, because einkorn flour weighs less per cup than wheat or spelt.
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As always, it's best to watch your dough and learn from it rather than blindly following recipes - if your dough does not seem quite right, add a little more flour or a little more water, see how it turns out, and make a note of it for next time.

May your bread be healthy and tasty. Floury regards,

Kate

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P.S. If you'd like to access an archive of all previous Floury Friday emails, simply visit http://katedownham.kit.com.

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