high-extraction einkorn flour?
Someone was telling me the benefits of high-extraction einkorn flour, and I got to wondering: what does it mean 'high-extraction'?
My understanding is that einkorn is an ancestor, or perhaps an undomesticated cousin of wheat and it's suppose to be easier to digest by people with wheat sensitivities.
However, what does it mean, high-extraction?
How does this flour interact with sourdough?