“Beautiful flour! I use it on it's own (unmixed) to make gorgeous golden sourdough loafs.
Very healthy as well due to it's special chemical profile. Einkorn is the original wheat in it's pristine, unaltered form.”
“Enkir Flour is very rich in protein (18-22%) but has a low gluten content (6-7%). For this reason you need to approach dough-making with Enkir in a particular way. You need to add water to the dough very slowly, because it absorbs slowly. When the dough is finished, let it rise either in the form of the loaf (500g is advised for an Enkir loaf) that you want to make, or in the pan for focaccia and pizza, straight away, without a first rising. Leave it to rise at room tempurature for about 2 hours and then bake for around 30 minutes at 240 degrees c (this is just an indication, as of course all ovens are different). Good luck! J Ritchie”
“It is beautiful when mixed in with strong white bread flour. It gives a really nutty flavour and a pleasant yellow tinge to the crumb. I mixed it at about 10% of the white flour. Very impressed!”
“It is beautiful when mixed in with strong white bread flour. It gives a really nutty flavour and a pleasant yellow tinge to the crumb. I mixed it at about 10% of the white flour. Very impressed!”
“Enkir Flour is very rich in protein (18-22%) but has a low gluten content (6-7%). For this reason you need to approach dough-making with Enkir in a particular way. You need to add water to the dough very slowly, because it absorbs slowly. When the dough is finished, let it rise either in the form of the loaf (500g is advised for an Enkir loaf) that you want to make, or in the pan for focaccia and pizza, straight away, without a first rising. Leave it to rise at room tempurature for about 2 hours and then bake for around 30 minutes at 240 degrees c (this is just an indication, as of course all ovens are different). Good luck! J Ritchie”
“Dear Adrian I have now used this flour to make 3 different types of bread and would make the following initial conclusions: 1. Mixed with Carr's white flour (up to 50%) the Enkir flour had little influence on flavour of the resulting bread. 2. The Enkir flour reduced the rate of rise of the dough, but a good rise was still eventually obtained when using up to 50% of Enkir flour. 3. The bread resulting from addition of Enkir flour was a little harder than normal but had a good structure. 4. Addition of even low levels (10%) of Enkir flour gave a rich yellow colour to the bread. 5. In summary the principle advantage of this flour is to give a very attractive yellow colour to the bread. Yours Sincerely A H Clements”
“Dear Adrian I have now used this flour to make 3 different types of bread and would make the following initial conclusions: 1. Mixed with Carr's white flour (up to 50%) the Enkir flour had little influence on flavour of the resulting bread. 2. The Enkir flour reduced the rate of rise of the dough, but a good rise was still eventually obtained when using up to 50% of Enkir flour. 3. The bread resulting from addition of Enkir flour was a little harder than normal but had a good structure. 4. Addition of even low levels (10%) of Enkir flour gave a rich yellow colour to the bread. 5. In summary the principle advantage of this flour is to give a very attractive yellow colour to the bread. Yours Sincerely A H Clements”
