“I love this flour - I use about 10% (by weight) for my weekly regular sour dough loaf mixing it with very strong white bread flour (Millers from Bakery Bits) and a dash of semolina flour ( 10% by weight, again from Bakery Bits) and I have a loaf with a lovely texture and great depth of flavour - I feel the Einkorn Flour has added delicious complexity to the loaf's flavour. And a beautiful colour.”
“This was precisely what I wanted since we've recently worked out that my wife isn't gluten intolerant, but wheat intolerant. Einkorn has no effect on her so she's been able to taste real bread for the first time in five years. I will be back for more of this wonderful flour.”
“This was precisely what I wanted since we've recently worked out that my wife isn't gluten intolerant, but wheat intolerant. Einkorn has no effect on her so she's been able to taste real bread for the first time in five years. I will be back for more of this wonderful flour.”
