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

Phenomenal cookbook. I am someone that just can't eliminate bread from my diet, but I truly believe there is a problem with the industrialized wheat that have been living with - I've been using this cookbook to slowly incorporate Einkorn into my diet. Carla has done the hard work of figuring out how to work with this flour and passed all of her wisdom to us in this cookbook. Einkorn flour (which I have been buying through the Jovial website or Amazon) has a great taste, and the recipes in this book are great. I've been baking bread, bagels, pita bread (it puffs right up!!), pancakes, biscuits, cookies and crackers. I also have a pretty good sourdough starter going, still trying to make it stronger.In addition to the cookbook, Carla has a blog on the Jovial website that allows you to post questions or troubleshoot - great support and resource!

Okay, that specific recipe isn’t even in the cookbook, but that’s part of what makes it great. Once you read all about einkorn grain and understand the ratios of things you can embellish and modify successfully. I’m not a recipe follower, but love einkorn wheat and have been using it instead of regular flour for some time now. Unfortunately, sometimes things didn’t turn out as expected. Once I read all about the grain in this book though I now understand how to improve my baked goods so I get consistent results. And the recipes that are in the book are fabulous—things I never thought to try before. It’s not just about bread, cakes, et al either, because einkorn berries can be cooked like farro or oatmeal and can even be used like rice in a ‘rice’ pudding sort of custard.When I saw the recipe for Soft & Chewy Ginger cookies I had to try them right away. I added too much molasses so had to adjust things to get the batter right, but the result is simply heavenly. I knew what to expect about the flour absorbing the ‘wet’ ingredients from reading about the grain and was confident I had it right, but the cookies are even better than I imagined.The first two chapters talk about the einkorn grain and how to work with it, then the recipes are divided into sections:Bread & CrackersQuick Breads & BreakfastCookies & CakesPies, Tart, Pastries & PuddingPizza, Pasta & Savory Main DishesStreet FoodMost of the breads offer either a sourdough starter or yeast option and I can’t wait to try the Classic French Boule and the No-knead Overnight Artisan loaf, both of which are baked in a Dutch oven. There are bagels, sweet potato rolls, tortillas, pretzels, pitas among the many offerings, and whoever heard of Olive Oil and Wine cookies—I can’t wait to try them. Since the author lives part time in Modena, Italy and both she and her husband’s roots are in Italy, there are plenty of Mediterranean dishes but also others, even Korean dumplings. Measurements are in both grams and cups.I’m as free form in my baking as the author is specific, so understanding the grain is key to success. I really enjoyed reading about it and know this cookbook will get a lot of use. There are plenty of pictures that are so inviting, I’m eager to make everything included. Each recipe has extra tidbits of information that add depth and interest. I’m very pleased with this purchase.

I bought this book, Jovial all-purpose einkorn flour, San Francisco Sourdough Culture (from sourdo.com) and a proofing basket. Just touching the flour it became obvious this is a different beast from your normal wheat flour. Compared to normal wheat flour it needs to be wetter and be baked at a higher temperature. I followed the recipe for "Classic French Boule" as closely as possible and the bread came out perfectly. It looks very similar to the bread on the book title, maybe not quite as dark. Also tasted real good!!I strongly recommend this book also for experienced bakers because it teaches the tricks and twists needed to bake with Einkorn and shares a lot of relevant experience!

This is definitely not a cookbook for novice bread makers. The directions are very poorly written and confusing. Carla's YouTube videos give different directions than in her book. I have found weight mistakes in the recipes. You would think that the owner of Jovial Foods would have hired an editor to check her book.When I finally make a successful loaf of Einkorn bread it will be due lots of bread research from other sources and not Carla's book. I DO NOT RECOMMEND THIS BOOK FOR NEWBIE BREAD BAKERS.

I love this book! As a newcomer to Einkorn, it’s really great to have a book on hand (as opposed to recipes from virtual world) at all times. The book spans several culinary cultures.Being of Mexican heritage the tortillas and churros recipes are a God send. My family was a bit iffy on the look and smell before cooking, it’s yellow and definitely has a unique (good) aroma. I made the churros first. Love at first bite! From that moment it was over. The kids took the book and started meal planning which delicious treat to bake up next.I love that the recipes are given in weights!!!! I hate measuring flour when baking. Precision is needed for the chemistry of baking. It also really speeds up creating the levin at night because I can tar/clear my scale and only use one bowl, with no additional measuring items getting dirty.I don’t like that the items aren’t tested with a mixer. Because of disability I have to use a bread mixer, so I have been adapting the recipes to work with one. The good news is that they absolutely do preform with a mixer with some slight alterations to the wet/dry ratio.Another downside for me personally, which is likely to be positive for most other people, is the inclusion of whole wheat. I’m unable to eat any plant fiber (rare disease) and because of this can’t make these recipes.

This book has some good recipes to learn the nuances of Einkorn flour. The writer Carla is also part owner of Jovial brand flours. Which has done a great thing for the production of this wheat. I bought her cook book to support her cause, her story is also included in the front of this book.It’s about 30/70 sourdough recipes to einkorn flour recipes. Maybe I expected more sourdough starter based recipes?Some highlights for me from this book are the Focaccia pizza, carmelized banana bread, olive oil cookies, bagels and everyday sandwich bread

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!

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.

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.

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