Baking with Einkorn: Ancient Grain, Modern Kitchen

Einkorn is one of the oldest cultivated wheats in the world, and it's finding its way back into home kitchens for good reason. Its flavour is richer and nuttier than modern wheat, its nutritional profile is impressive, and many people who find conventional wheat difficult to digest report a much easier experience with einkorn. It behaves differently in the kitchen — the dough is softer, stickier, and more delicate — but that's part of what makes baking with it so rewarding.

At The Grounded Kitchen, we've been exploring einkorn through the lens of sourdough — starting with building a living starter from scratch and finishing with a naturally leavened loaf that has a golden crust, a moist open crumb, and a depth of flavour that only slow fermentation can produce. The starter takes 5–10 days to establish and requires nothing more than flour, water, and daily attention. The bread itself uses just four ingredients. Neither is complicated — both ask you to slow down and pay attention, which is rather the point.

Our complete guides — the full day-by-day starter instructions with troubleshooting, and the detailed einkorn sourdough bread recipe — are part of our Discovery Page series in the module on Ancient Grains.