Einkorn: Recipes for Nature's Original Wheat: A Cookbook

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I was never good at baking and never cared to learn until I got into Einkorn flour and had to learn. She gives amazing instructions and if you follow everything to a gram, you will not fail! Every single recipe I tried turned out perfect! Even my first sourdough starter came out exactly as needed. I highly recommend this book!

Habla del einkorn y se ve que trabaja con el a diario.Las recetas las escribe con consejos y explicaciones. Se ve que le importa que las cosas salgan bien a quien compra su libro.Ademas, en su site en internet (jovial foods) tiene muchissimas recetas más.

I bought this over 12 months ago and it's so well thumbed and splattered with sourdough I may have to buy a replacement soon! It's a well thought out and very clearly illustrated baking book for Einkorn which is not the easiest of flours to cook with since it has low gluten, so doesn't hold Its shape well free form. Carla describes her reason for falling for Einkorn ( her daughter's ill health from modern wheat intolerance) and then goes through stage by stage with photos at every level, of how to make and then refresh a starter, how to work the dough - it needs little kneading, and then step by step instructions for how to use it to make French Batards loaves, Ciabatta, sandwich loaves, pastry, cakes/ cookies, crepes,muffins, tortillas, pretzels etc and many other delicious recipes, and some surprisingly simple sourdough and non sourdough loaves. She also helpfully gives you the option of using yeast to make the ferment etc for sourdough if you don't have a starter, which I think is probably encouraging for those new to baking bread or maybe new to sourdough bread. She uses both cup and gram measurements which I find helpful. Cups really don't do it for me I'm afraid but if that's what you're used to, fine. She's clearly passionate about baking with Einkorn, based on her daughter's intolerance etc and the delicious bread and cakes etc you can make with it. I use it for the same reason:- with modern wheat, even organic. I get painful joints and problems with my digestion, but with Einkorn I'm fine. And it tastes wonderful, keeps well and it easy to use if you follow her instructions. She also has many more recipes - like one for basic scones which makes the lightest scones imaginable - on her 'Jovial' website. A word of advice if you aren't used to making long fermentation sourdough - read the recipe times she suggests, which are important, at least a day or two before you plan to bake, as you can find yourself running out of time after all the proving etc and it's rarely all possible in one day.She uses mainly 'all purpose 'flour in her recipes ( ie flour that has had the bran removed and so is much lighter than Wholegrain) though some of recipes do use whole grain Einkorn, and she gives the measurement in weight for both kinds of flour. Wholegrain obviously weighs more per volume that the lighter 'all- purpose' flour. All purpose Einkorn isn't advertised in the UK as such, and they don't ship it from the US, so many people comment that this is a problem. Recently however, I FOUND ENKIR FLOUR BY 'MOLINO MARINO' SOLD BY 'BAKERY BITS' ( on the web) IN THE UK - IVE USED IT AND IT must be 'all purpose' as its so much lighter than my Wholegrain Einkorn - but it is Einkorn (or Triticum wheat as its called in Latin) so I'm very happy with this discovery and hope it helps other Einkorn users frustrated by their lack of 'all- purpose' Flour. For anyone principally interested in baking with Einkorn, this is a really clear and inspirational book for both beginner and more advanced bakers. And if you don't have a Dutch oven needed in some recipes, you can improvise with round or oval well greased casseroles etc in metal, glass ceramic etc. I've shown a loaf I made with a ceramic pie dish base and a glass casserole lid - and it turned out well.I have other books on Einkorn and sourdough bread but so far I've found the simple descriptions and photos of each stage of the process in this book by far the clearest and easiest to use. To date I've had only good results with her recipes which wasn't true if some of the other books, so highly recommended and happy baking.Post datum 3/10/2017The photo on the right is a little test I did ( see comments below) and sifted a tablespoon of both Einkorn and Enkir in separate heaps. The Einkorn is top left and next to it, top right, is the teaspoon of bran etc residue after sieving it. The flour below on the left is the Enkir, and all that was left in the sieve was a few tiny balls of flour which disappeared when I pressed my finger onto them, unlike the Einkorn. So I still use Enkir as all purpose and have had good results - and maybe I'm just lucky. It's all trial and error. But enjoyable anyway. Have fun!

I’ve really enjoyed this cookbook and have learned so much about einkorn flour and how to use it in everyday recipes. The instructions are easy to follow, and the recipes turn out delicious even for someone who is newer to baking with ancient grains.What I love most is that the recipes feel wholesome and family-friendly. We’ve made several breads, pancakes, and baked goods, and everything has had a rich homemade flavor. I also appreciate that the author explains the differences between einkorn and regular wheat, which made the transition much easier.This cookbook has inspired us to make more homemade meals and baked treats for our family, and it’s become a go-to resource in our kitchen. Definitely recommended for anyone interested in healthier baking or trying einkorn for the first time.