That subtitle sums up my one and only experience with einkorn. My taste buds were not really able to tell the difference from whole wheat, and the stickiness just didn't seem worth it. I recently got some emmer and Khorasan, so I'll see if that subtitle also obtains for those flours.
It reflects all two of my experiences with it, but unfortunately for me, I could tell the difference and I loved it. Somehow I imagine learning to bake with einkorn will teach me at least as much about patience as the properties of the grain itself.
Khorasan, on the other hand, was different but surprisingly cooperative the one time I used it. Looking forward to reading about how you find it!
I like the taste of einkorn but emmer is easier to handle, I think. One thing I've noticed with einkorn is that it is slow to absorb water. As in, wait half an hour and maybe that will be long enough.
With Einkorn and other grains by flaking them. It works like a charm and then you can either cook them like porridge and add or scald and fold in. I started flaking lots of grains for us to eat as porridge, barley is a big favorite over oatmeal. Make sure it’s not pearled.
Once I did an experiment with oatmeal. I used rolled oatmeal (flakes) and added them to loaves three ways: as is, soaked, and cooked to a porridge. The cooked version had the best taste and the soaked one next. I didn't think that either affected the crumb in a negative way. I suppose the same would be true for einkorn.
to toast the flakes in a skillet with some butter . They get terrific flavor profile. I can’t remember who posted it… it’s been a while back. Really ups the flavor profile. Spelt works very well , barley and Einkorn.
The are many in the "Dummies" series. Don't know if they are the same guy but they are out there. Enjoy!
That subtitle sums up my one and only experience with einkorn. My taste buds were not really able to tell the difference from whole wheat, and the stickiness just didn't seem worth it. I recently got some emmer and Khorasan, so I'll see if that subtitle also obtains for those flours.
It reflects all two of my experiences with it, but unfortunately for me, I could tell the difference and I loved it. Somehow I imagine learning to bake with einkorn will teach me at least as much about patience as the properties of the grain itself.
Khorasan, on the other hand, was different but surprisingly cooperative the one time I used it. Looking forward to reading about how you find it!
Compared to all the other ancient/specialty grains, it plays well with others and the slightly sweet flavor is lovely.
I like the taste of einkorn but emmer is easier to handle, I think. One thing I've noticed with einkorn is that it is slow to absorb water. As in, wait half an hour and maybe that will be long enough.
TomP
With Einkorn and other grains by flaking them. It works like a charm and then you can either cook them like porridge and add or scald and fold in. I started flaking lots of grains for us to eat as porridge, barley is a big favorite over oatmeal. Make sure it’s not pearled.
Once I did an experiment with oatmeal. I used rolled oatmeal (flakes) and added them to loaves three ways: as is, soaked, and cooked to a porridge. The cooked version had the best taste and the soaked one next. I didn't think that either affected the crumb in a negative way. I suppose the same would be true for einkorn.
TomP
to toast the flakes in a skillet with some butter . They get terrific flavor profile. I can’t remember who posted it… it’s been a while back. Really ups the flavor profile. Spelt works very well , barley and Einkorn.