Jovial's New Einkorn Crackers Are Available to Order Now

Jovial’s New Organic Sourdough Einkorn Crackers are in and ready to ship from our store. This is a product we have worked very hard at creating, so let us tell you more.

A Long Time Coming

In 2007, our founders came across einkorn in their search for a wheat that wouldn’t aggravate their daughter’s symptoms of gluten sensitivity. Carla began making everything with einkorn at home, including sourdough bread. One day when her daughter was asking for something to eat while home sick from school, she wished she had a simple einkorn cracker. She got to work on her first batch of einkorn crackers that day, and those little crackers turned out to be so delicious, a new product concept was born. Years have passed, with so have many trials and test batches, so we could ensure you are getting the freshest and most delicious product possible.

The Sourdough Difference and How We Make These Einkorn Crackers

Our einkorn sourdough starter is almost eight years old now! It is the key ingredient in our cracker recipe, and with it comes a few extra steps and many long hours of production. Yet, we know that natural leavening breaks down the already easy-to-digest starches and proteins in einkorn, resulting in a truly light cracker with amazing flavor. Here’s how we do it:

Step 1– The morning before baking, the sourdough starter is refreshed with water and organic einkorn flour and left to proof until the evening.

Step 2– Before going home for the night, our bakers mix the first dough or pre-ferment which contains sourdough starter, additional einkorn flour and water. This dough is left to rest overnight.

Step 3– Early in the morning, the starter is mixed with all of the ingredients of the final dough. The dough is left to rise again.

Step 4– Mid-morning the dough is turned and left to rise again.

Step 5– Then, the dough is rolled out, cut into strips, then into squares, dusted lightly with sea salt, and left to rest again.

Step 6– The cracker are baked very slowly at low temperatures.

Step 7– Finally, the cooled crackers are packed and ready to ship!

This whole process takes roughly 20 hours, is 100% hands-on, and it creates a true sourdough product, something we have always wanted for jovial- and for you too.