I am so excited to share another recipe experimenting with Einkorn flour! My dear friend Heather from All Roads Lead to the Kitchen and I have teamed up to experiment with einkorn flour and wheat berries. Have you heard of einkorn? When I first heard about einkorn flour, I was intrigued as it's completely unhybridized and an ancient form of wheat. It was first cultivated approximately 10,000 years ago and is considered a "relic grain". I first heard about einkorn flour some time ago ready the book Wheat Belly.
Einkorn produces much lower yields than modern hybridized wheat. Interest in einkorn has increased as many of its qualities make it more desirable to use than modern wheat. Einkorn grains, berries and flour are used in various food dishes, such as soups, salads, pasta, sauces, breads, cookies, pancakes and waffles, and einkorn flour may be safer to eat than modern wheats for those that are gluten-sensitive. You can read more about einkorn flour on my first post that I did using the flour: Fig and Walnut Einkorn Biscotti.
I think that the name einkorn is sort of a funny name for a wheat. I have seen it on Italian blogs also called farina di monococco and also farro piccolo. In German it is einkorn. In French it is le petit épautre and tiphe in Greek. Whatever you call this flour, I just love baking with it. Even the texture is so soft and lovely. The color is different than regular flour. Every time I bake with it, it is a new adventure and I love to see the result.
For this bread, I used bread flour and einkorn flour. My mother-in-law did the shaping. She even did a special one just for her favorite nipotino (grandson). We ended up putting the dough to rise on the covered patio was very warm from the afternoon sun. The bowl was not in direct sunlight, but there was enough heat to speed up the process a little. Teresa was intent on having fresh bread ready for when the kids got out of school, and her mission was accomplished.
Another time when we made bread and we doubled the recipe, we made some different shapes. The other thing we made was friselle from Puglia. You shape the dough pieces almost like a bagel. When they are baked, you slice them in the middle and bake them more until they are crunchy. You may also see them called freselle, frisedde, fresedde, frise, and are made from durum wheat.
Naturally cultured foods are sensitive to the humidity and temperature. Our kitchen was about 74 F when we put together this dough. More flour or less water will be needed for the dough if there is high humidity. Also, you should use filtered or bottled water when making a sourdough bread.
To prepare and refresh your starter for baking, pour of all but a 1/4 cup of it. You could use the discarded portion for sourdough waffles or even pancakes. Feed the 1/4 cup of starter leftover with 1/2 cup of water and 3/4 cup of flour. Leave this out at room temperature for 8-12 hours.
After 8-12 hours, repeat the procedure of discarding all but 1/4 cup of the starter, and feeding the remaining part with 1/2 cup of filtered water and 3/4 cup of flour (I used bread flour). Leave the starter out at room temperature for another 8 hours. The starter should be ready to use after this fermentation period. If it is not that active and bubbly, repeat the procedure a 3rd time and if needed, a 4th time. You can see my sourdough starter recipe here.
I made a sourdough pizza Margherita that was truly amazing!
Join me and Heather of All Roads Lead to the Kitchen on the 15th of each month as we experiment with einkorn. Thank you to einkorn.com for providing us with their quality whole grain ancient einkorn wheat berries and all-purpose organic einkorn flour to use in our endeavors. Click here for more einkorn recipes.
You have to check out Heather's gorgeous Bacon and Rosemary Einkorn Cornmeal Biscuits on All Roads Lead to the Kitchen.