Jovial 100% Organic Einkorn All-Purpose Flour, 10 Pounds

Desafortunadamente el paquete que contiene la harina llegó abierto en los dos extremos superiores que venía dentro de un plástico delgado dentro de una caja de cartón que llegó en buen estado. Se deduce que fue al momento de meter La Bolsa dentro del plástico. Pregunta ¿obvio la harina le entro aire, esto perjudica la calidad, ya que no se sabe cuanto tiempo estuvo expuesta a la intemperie?

It takes some time getting use to using this flour, but once you do, it's actually less time consuming. I highly recommend the "Einkorn Recipes For Nature's Original Wheat" cookbook. It is such a yummy flour and has a nutty flavor, besides all the healthy attributes. I made my own einkorn starter and have adjusted recipes to use einkorn. My husband's stomach has been doing so much better since I started making the sandwich loaf bread regularly and everyone that has tried it loves it.

The flour quality and taste is excellent and has a rich flavor, better than the regular we have all come to know and use. Einkorn flour is easy on your stomach especially if you have stomach or gluten issues. We bought this product for our daughter who had digestive problems with regular flour. This is the only product that has helped. The whole family now use this flour and it doesn’t make you feel bloated. We use it for all of our cooking and baking recipes. It just takes some time learning how to use it and adjusting the measurements. We love this brand and it has become a staple in our home.

Great flour, wish it was sprouted but thats just personal preference the only problem I have is the constantly rising prices. It's becoming ridiculously expensive. The company really needs to evaluate the cost, if they really believe that everyone should be using this flour vs their hybridized cousin.

I love the aroma during sourdough fermentation. Nothing else like it. Really important to use 10-15% less water than you're use to with regular bread flour. This has much less gluten and is very sticky and harder to work with. It doesn't mean it's poor quality flour, just different. Fermentation time is about half than regular flour. My sourdough tripled in size (way over fermented) over night at 69F room temp. Even though this does say all purpose, the texture and color after baking looks more like whole wheat. I'm experimenting with different Einkorn/Regular bread flour ratios now instead of using 100% Einkorn. But I recommend this flour more for pastries, cookies and cakes than for bread.