The method encompasses returning to the cultivation and utilization of historic wheat varieties, particularly einkorn, for the aim of making a conventional baked good. It includes sourcing einkorn grain, usually from specialised suppliers, and using a method designed for this specific grain to provide leavened fast bread. This strategy deviates from the widespread use of recent, hybridized wheat varieties.
The follow presents a number of benefits. It helps biodiversity by selling the expansion of much less widespread grain varieties. Einkorn, specifically, is understood for its distinctive dietary profile and probably simpler digestibility for some people. Moreover, recreating recipes utilizing heritage grains connects people to culinary traditions and supplies a tangible hyperlink to agricultural historical past. The ensuing merchandise can supply distinct flavors and textures in comparison with these made with typical wheat.
