Einkorn Flour
0.880× absorption · 15.00–17.00% protein · hydration 55–65%
- Protein
- 15.00–17.00%
- Absorption
- 0.880×
- Hydration range
- 55–65%
- Category
- ancient-grain
About 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.
Technique
NO autolyse (gluten breaks down). Mix everything at once. Minimal folding (1-2 gentle folds). Shorter bulk (30-40% less time vs bread flour). Shape wet hands, handle minimally. Expect a slightly dense, tender crumb — not open or airy.
Hydration guide for Einkorn Flour
Baker's-percentage workable range: 55% — 65%. Absorption is 0.880× bread-flour baseline, so recipes written for bread flour need 12% less water when substituting Einkorn Flour.
Related references on this site
- Einkorn Flour at 60% hydration — formula — calculator pre-set with this flour and hydration combination
- Einkorn Flour hydration range deep-dive — 55-65% workable range with technique notes
- Guide: baker's percentage explained — how protein, absorption, and hydration combine in the math
- Guide: whole-grain hydration adjustments — absorption multipliers for whole-wheat, rye, spelt, einkorn
- All 15 flour types — grouped by category (refined, whole-wheat, rye, ancient-grain)
- Reverse calculator: water → hydration % — you have a flour-and-water weight, want the hydration