Jovial Organic Einkorn Whole Wheat & Unbleached All Purpose Flour - Bread Baking Flour for Sourdough, High Protein, Non-GMO, Organic Pizza & Pasta Flour, European Italian Flour - 32 Oz, 2 PackUSDA Organic

Without a doubt, my favorite brand of organic wheat. The exceptional quality shines through in the perfect homemade sourdough breads—I've become completely addicted to them

I use it in my sourdough recipes. Best flour.

I love that I know I'm eating something healthful with these flours.

This is my first time working with Einkorn flour. I made 2 loaves of bread. One with the Eikorn and one with King Arthur Bread Flour. The Eikorn is the flatter loaf in the photos.Exact same recipe/baking...The Eikorn was seriously stickey and soupy. May have needed more flour as it didn't appear to absorb the water as much as the bread flour did. I will experiment.BUT, the bread was delicious! It has a light cardamon/cinnamon flavor that is very nice. The bread is dense, but moist. Has a pale yellow color to it.The flour came well packed.Haven't used the whole wheat yet. That's next!

Finally, I've found a flour that isn'tGMO, enriched with folic acid, and nonhybridized.

A little pricey but a great product. Einkorn takes a little getting used to but my gut is much happier with Einkorn than conventional wheat.

Germans really get bread. Oh, don’t get me wrong. They get beer and pork products too, but man! They really get bread! Even week old, run of the mill German bread is better than the freshest American bread. That is why mein frau and I were so thrilled to find this einkorn flour (at the recommendation of a German friend BTW). We have an older bread machine (bought second from you guessed it, a German lady) and the einkorn produces a lighter, loftier loaf. The taste is hearty and nutty with a nice crumb. You may think you have something fancy with your King Arthur sour dough and all, but try this for a very genuine European-tasting table bread.

Horrible! Smelled and tasted like perfumed laundry soap. Must be this supplier, I use this flour all the time and this has never happened.