Einkorn is an ancient form of wheat that has remained largely unchanged for thousands of years. It is sometimes referred to as the “original” wheat. Here are some of the reasons why einkorn flour is considered superior to standard wheat flours:

1. Easier to digest: Einkorn has lower levels of gluten than modern wheat varieties. The gluten structure is simpler which makes einkorn much easier to digest, especially for those sensitive to gluten.
2. Higher protein content: Einkorn flour has a higher percentage of protein (15-18%) compared to whole wheat flour (13-14%). The additional protein can help baked goods rise better and produce a better crumb structure.
3. More nutrients & antioxidants: Einkorn is higher in certain antioxidants like carotenoids and tocotrienols than regular wheat. It also retains more nutrients from the germ since einkorn is always milled as a whole grain. Studies show it has higher levels of lutein, beta-carotene, phosphorus and potassium.
4. No GMOs or pesticides: Einkorn is an ancient variety that has not been hybridized. It grows well without high levels of chemical fertilizers or pesticides. So einkorn flour avoids GMO contamination and traces of pesticides.

So for those wanting a nutritious alternative, einkorn flour makes an excellent choice over modern wheat flour varieties. The flavor is toasty and sweet, lending itself beautifully to baked goods. Once you try this ancient wheat, you may never want to bake with regular flour again!

Prep: 5 minutes

Wait: 7 days

Total: 7 days

Makes: 1 jar of starter

You’ll Need:

Einkorn flour
Water

Here’s How:

Day 1:

1. In a jar, mix 1⁄2 cup einkorn flour with 1⁄4 cup filtered water.
2. Stir, stir, stir until fully blended. Scrape down the sides.
3. Cover jar with a towel & let sit for 24 hours.

Day 2:

1. Scoop out & discard half the mixture.
2. Repeat initial process: add 1⁄2 cup flour & 1⁄4 cup water. Stir well.
3. Re-cover & let rest.

Days 3-5:

Each day, repeat Day 2 steps.

Days 6 & 7:

Every 12 hours, remove & discard half the mixture.
Refresh with 1⁄2 cup flour & 1⁄4 cup water. Mix thoroughly.

Day 8:

Your starter should be bubbly & lively, ready for baking!
If not, keep feeding every 12 hours until doubles in size.

Notes:

* Substitute whole wheat einkorn flour using a bit less.
* For bread, let starter mature 3-4 weeks.
* Enjoy your homemade einkorn sourdough starter!