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?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
Sign Up for The Piglet Bulletin for Exclusive Recipes from Winning Cookbooks
Is This the Best Way to Cut a Bagel?
Cooking During Japanese Internment
Treasures You'll Only Find at Food52
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)