02/24/2026
There’s something special about going back to the grain.
This week I’ve been experimenting with freshly milled organic Einkorn in a sourdough loaf — and wow. ✨
Einkorn is one of the oldest ancient grains, untouched by modern hybridization. It’s softer, more delicate, and behaves very differently from modern wheat. The dough feels silkier. More tender. A little wild. It requires patience… but it rewards you.
Freshly milled makes all the difference.
The aroma while mixing was warm and slightly sweet — almost nutty. During fermentation, the dough rose beautifully, and once baked, the crust developed that deep golden hue Einkorn is known for.
The crumb? Soft and airy with a rich, buttery flavor that doesn’t need anything more than a smear of good butter (though it makes incredible toast).
Experimenting keeps this craft alive for me. Learning the personality of each grain. Honoring the process. Slowing down enough to let the flour speak.
This loaf turned out beautiful — inside and out — and I can’t wait to keep refining it.
Would you try an Einkorn sourdough loaf? 🌾
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