I have not posted in a very long time, though I lurk in the shadows on a near daily basis and bake near weekly.
Anyway, I stopped by Whole Foods in Northern Colorado last night and they had Jovial Einkorn flour on sale at 1/2 price ($3.49 for 2lbs) and I thought I might let others know. Not sure if the Whole Food stores elsewhere are running the same sale.
I have wanted to try Einkorn for a long time, but the expense has always put me off. It is still costly at $1.75/lb, but I splurged for 5 bags.
After reworking a recipe at the Jovial foods site I currently have a dough bulk fermenting. If it turns out well, I will post a formula and pictures as time allows me to do so.
Please post pics and a review of einkorn...I have been curious and wonder if it is worth searching it out.
Just sampled the first slice 3 hours out of the oven.
Will post info and pics later, but I would highly recommend giving Einkorn a try if you can find it at a decent price. Check an Whole Foods near you before the week is out.
The flavor leans towards a full-bodied wheat with earthy overtones reminiscent of amaranth.
The loaf is on the denser side, has a mouthy feel and leaves a long-lingering, nutty aftertaste.
I'll add that the crust is thick and crunchy and full of flavor.
Unique and enjoyable.
I like einkorn, and since I'm using it a lot lately, ordered berries it in bulk via Amazon. Roland also offers whole einkorn berries, you can find it reduced at stores like Reny's or Ocean State Job Lot.
Einkorn has similar baking properties as spelt, if you add yogurt or buttermilk to the dough, it rises better and doesn't spread so much, like my Einkorn Walnut Yogurt Bread.
You can also use it in pastry. I like substituting some of the white flour with whole wheat, and recently with einkorn: English Digestive Biscuits with Einkorn.
I definitely prefer the nuttier taste of einkorn to whole wheat.
Karin
is the only flour I use. Since I'm brand new to baling its made things a bit more challenging for me but after months of trial and error (I've never found an online recipe that worked) I get decent loaves with an interesting flavor but the finished loaves are denser than I'd like them to be and the dough is still very runny when I'm working with it (before baking. Please do post your recipe and pictures, it you master this creature. In the meantime I might have to try experimenting with a bit of yogurt to see that happens.