I've just tried einkorn flour for the first time and we love it. The muffin recipe on the packet was lovely, and mixed half and half with strong white flour, it made a wonderful golden pizza dough that was crisp and tasty: even my husband,who can be a bit picky, loved it!
By Mrs Lois Skilleter
22 Jun 2019
The dough is soft and needs very gentle handling but the end result of my first trial was a loaf which rose well to give a surprisingly light texture and, as has been said, an excellent flavour. I used almost 100% Einkorn, with a very small percentage of stoneground white (wheat) flour to adjust the hydration after I'd added a bit too much water. The taste is quite distinct, but not loud or over assertive - a nice complement to almost anything you like. I'll definitely be using it again for bread, and giving it a trial in scones, cookies and so on.
By Bob Thomlinson
01 Jun 2019
A mixture of 50% strong white bread flour and 50% einkorn flour makes the best pizza dough EVER! Beautifully even and able to be hand-pulled without developing "weak spots"; crisp without being tough when baked; light and tasty - just perfect. Please get it back in stock soon, because I've run out! (Currently using khorasan flour as a substitute in place of einkorn, which is also good, but not as sublime as with the einkorn.)
By Mrs P Critchley
07 May 2019
I tried this flour for the first time a couple of weeks ago as I am gluten intolerant. I'm loving it! Made some great biscuits & soda bread so far. I've had no intolerance reaction.
By Julie Purcell
15 Jan 2019
Really good quality flour. I buy rye, emmer,einkorn and spelt flour from Doves Farm to make break with my own sourdough. I am really pleased with the results and glad that I can still buy a good quality ancient flour in the UK.
By Jolanta Michalska
30 Sep 2018
As long as you dispel everything you know about wheat and treat Einkorn the way it's supposed be treated then you won't be sorry. Einkorn is sticky and the more you knead it the stickier it gets. My favourite way with 100% Einkorn bread is to up the hydration and don't knead at all. Drop the amount of yeast/starter, mix using enough water for a no knead recipe and leave to bulk ferment till doubled (preferably dropping the amount of yeast/starter for an overnight ferment). Portion it out into a loaf pan and smooth over with the back of a wet spoon. Final proof till a couple of small holes just begin to appear on top (not too many otherwise it'll over proof) and bake in a preheated oven. Make sure you bake it through properly. Might need more time than your usual breads. Word of advice is that If you're following an Einkorn recipe from North America then their Einkorn seems to be higher in gluten and behaves slightly differently to this variety.
04 Jun 2018
I wrote a blogpost with a formula for a 50% einkorn sourdough bread here which used your flour. http://zebbakes.com/2016/02/23/50-einkorn-sourdough-bread/ all best, Joanna
By Ms Joanna Baron
06 Mar 2016
A blog about Einkorn Sourdough Pastry in a Homity Pie http://kitchencounterculture121.wordpress.com/2014/06/30/potatoesgalore/
By Ms Annie Levy
01 Jul 2014
First attempt with this flour ended in abject failure because I was too inventive with the recipe! On the second attempt, I made the Roman Style Slipper Loaf (http://www.dovesfarm.co.uk/recipes/roman-style-slipper-loaf/) with Einkorn flour, a little less water (about 360ml) and a longer proving time (about 35mins) and it turned out very well. Compared to the original recipe with spelt, the Einkorn dough has a sandier texture and the bread has a slight yellow tint with a pleasant corn-like flavour, quite different from that of spelt.
By Mr Anonymous I
22 Dec 2012
I would like to say that this enikorn flour is wonderful. Today I made your quick enikorn bread recipe and wow what a wonderful texture and taste. Well done for reintroducing the ancient flour back to us. Many thanks
By Mrs Debbie Booth
11 May 2012
Thank you very much for bringing Einkorn Wheat back into the world. I appreciate the extra care and attention this grain variety takes to produce.
As soon as I had the bag open I knew I was looking at something very special. It was the colour of fine linen that darkened to gold when moistened and has a sturdy silkiness to it without yielding the dense heaviness of a standard whole wheat flour. The taste of Einkorn is completely distinctive yet isn't so assertive that it fights with other flavours. The blueberry muffins I made with it were unlike any I had ever eaten; the crumb was delicate, the flavour nutty and toasted and the colour was wonderful.
I also have a commercial pizza oven that cooks in 3-4 minutes on superheated stones and Einkorn made the most rewarding dough I've ever experienced: Light and strong at the same time, perfect for supporting a variety of pizza ingredients.
Rather than use cheap flour I would rather bake less often and bake with the best and Doves Farm has always come through for me.
By Miss Holly Ollivander
25 Jan 2012