Spelt Flour vs Einkorn Flour

Spelt Flour

Spelt is an ancient wheat variety (Triticum spelta) with a delicate, nutty flavor. While protein content looks wheat-comparable (11-13%), spelt gluten is more fragile and soluble — it tears easily and doesn't tolerate extended fermentation. Spelt drinks ~4% less water than bread flour, making it behave opposite to whole wheat. Hydration range is narrower: 60-70% typically. Jovial Foods' organic spelt is the US reference. Use at 20-40% in blends for flavor complexity; 100% spelt loaves require careful handling and shorter fermentation. Pre-pandemic stuck as a niche-but-loyal audience product.

Einkorn Flour

Einkorn (Triticum monococcum) is the oldest cultivated wheat species — genetically unchanged for 10,000+ years. Protein content is high (15-17%) but gluten structure is weak and unstable. Einkorn absorbs ~12% less water than bread flour — the lowest absorption of any sourdough-suitable flour. Works best at 55-65% hydration, producing a tender, cake-like crumb with distinctive sweet nutty flavor. Jovial Foods is the dominant US supplier. Use at 20-40% in blends for flavor and nutrition; 100% einkorn is an advanced-baker project due to handling difficulty. People with modern-wheat sensitivities often tolerate einkorn better — not a celiac-safe claim but anecdotally reported.

Substitution math

When substituting Spelt Flour for Einkorn Flour in a recipe, adjust hydration by about 9% — add more water because Spelt Flour absorbs more than Einkorn Flour.

Common questions