Literal tears of joy when I took that first bite. 🥹 Einkorn is the ORIGINAL ancient grain if you look at its genetic chromosome make-up; the oldest grain known to man. Eating it felt like I was coming home to an old friend, what our ancestors ate thousands of years ago. Oh, how far we’ve come now with modernized wheat that’s grown to produce higher yield grain heads and shorter stalks (meaning less energy to grow but not nutrient dense) and genetically modified to withstand harmful pesticides. Modern wheat has 42 chromosomes and is genetically modified to contain a much higher gluten content, making it very difficult for the human body to digest (yes, even organic wheat too). This can lead to inflamed small intestines that overtime wears down the lining to the point of “leaky gut”, causing major gluten-intolerant issues or even autoimmune disease, like celiac. Our bodies were not meant to eat and digest the hybridized wheat we have, now. Which, is ever apparent by the increased amounts of disease and issues we have in the world, especially in America. So why switch to baking with Einkorn?? 🌾 Higher in minerals than most vegetables and protein content (14g of protein in 1/4 cup of Einkorn flour) 🤯 🌾 Still considered a wheat grain but is not hybridized (meaning untouched genetically by man) so it’s not harmful to the gut. Has a way lower gluten index (different gluten from any other grain) making it sometimes challenging to work with but so worth the effort because of its digestibility for the human body. 🌾 Add in the fermentation properties of sourdough and you have the healthiest bread on the planet. The Einkorn supplier we’ve chosen to partner with sources their grain from a 500 year old Regenerative Farm in the French Provence region that is grown in such a way to cultivate the soil and create a working ecosystem for the grain making it SUPERIOR to modern farming practices. It’s BETTER than organic because it’s standards are head and shoulders above the “organic label”. Comment EINKORN and I’ll send you a link to grab either already milled flour or berries to fresh mill yourself. You won’t regret it!! I’ll be posting Einkorn recipes, soon!