Many refer to Einkorn as the “First Wheat”, since it is believed to be the most primitive form of wheat. In baking applications, Einkorn’s ability to develop strength can be frustrating, however, this is also one of the reasons it’s easier to digest than wheat. In fact, many people with wheat sensitivity find they have no problem with Einkorn. During this class you will learn; the health benefits of Einkorn, how to mill and store whole Einkorn berries, sprout and crack Einkorn berries,  mix, shape, and bake a naturally leavened 100% Einkorn loaf.