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

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!

Tasty bread recipes; very clear instructions and insights; reasonably simple and very diversified! I have only tried 3 so far but 100% success. I am so pleased I found this book.

Great book with tons of recipes. Unlike a lot of cook books this is one where I want to make everything. Also has loads of information on the health benefits of choosing Einkorn flour over modern wheat. However, the only problem is getting hold of the flour in the UK. The wholemeal is no problem but I haven't been able to source the all purpose yet. I am definitely on the search for it and when I find it this book will be in constant use.

This book describes the culinary use of Einkorn from making the Starter to its use in recipes. Very informative personnal experience for a material not well known or used.

This book was excellent with truly easy to follow recipes ! I Ama major convert to einkorn flour now and I hope others will love this book and einkorn as much as I do. My daughter is gluten free and hasno negative effects with Einkorn which is amazing

So glad to find a book on Einkorn by someone who has worked with it. I am learning loads and look forward to trying some of the recipes. We starting out milling our own Einkorn grain so this book is very helpful.

Great book, but unfortunately a lot of the recipes call for all-purpose einkorn, which is white. Despite hours of googling, I have, sadly, not managed to find anything other than wholemeal in the UK- Amazon..there's a gap in the market here!!I've been in touch with Jovial and they suggest adding in an extra 5% liquid to account for the meal, but it has meant that there are quite a few recipes which we haven't tried as we didn't think they would be right with wholemeal- even with the adjustment.

Great book if you want to bake specifically with Eunkhorn.