We take what we know and apply it to something new and then observe the results. We are diving into the world of einkorn wheat. Our original interest in it was that it is supposedly easier to digest. We are still researching that part of the equation. What we have discovered is that it is an extremely flavorful grain. There are differences in the the flavor between freshly ground and packaged einkorn. Its ability to hydrate is less than all purpose flours, particularly King Arthur, our house flour. Its gluten development, really overall structure, is more tender and short (read crumbly) than all purpose flour.
In our initial recipes the most striking aspect of einkorn, from various sources, it its flavor. The pizza and chocolate chip cookies were nutty, caramely, sweet, and decadent. The grain is crazy delicious. Now our approach has us exploring its origins further and harnessing its deliciousness.