Einkorn the Cookbook

I read the book cover to cover and have already made the brownies, which are delicious. I’m only using whole wheat einkorn flour, and the book walks you through how to make the all-purpose to whole wheat swap.

I love the variety of recipes in the book, as well as the intro and history of einkorn. Knowing einkorn can be tricker to bake with, I love having the book to bypass any guess work and get straight to good recipes.

I'm so happy I decided to purchase this incredible cookbook! Carla did a fantastic job creating it and I've really enjoyed all the history behind Einkorn, as well as all the helpful tips shared throughout the book.

The slow-fermented belgian waffles were a big hit with my family! I loved the sprouted einkorn tabbouleh! I'm really looking forward to making the soft German pretzels this weekend!

Thank you for this precious gem of a cookbook!

We’ve really enjoyed switching to einkorn flour and we are now using the Einkorn Cookbook. When my husband started making sourdough bread, we wanted to focus on healthier, more wholesome ingredients, and einkorn has been a great fit.

I have made at least half the recipes in this book and they are all fantastic. I make ten batches of bread and pizza a week. The bagels, cinnamon rolls and pancakes are also fantastic. The various pie crust recipes are great. I tried another brand's Einkorn flour once and it was not as tasty at the Jovial flour. I have never used a cookbook more than I use the Jovial cookbook. They obviously put a lot of testing into their recipes. I have made every mistake in the 15 years I have been making bread and it's hard to mess this up. If you over ferment it's fine. If you park it in the fridge for a few days, it's fine. Relax and have fun making delicious food.