Category: Allt Mjöl
The stone-ground texture gives these loaves a hearty, earthy crumb that’s noticeably different from anything I’ve used before. The 25kg sack is a serious commitment, but for weekly baking it’s lasted me months and stays fresh.
I've been baking with this einkorn for three weeks now and the 25kg sack is lasting me way longer than I expected. The earthy flavour really comes through in my sourdough, and the stone-ground coarseness gives it that rustic texture I was after.
I've been baking with this einkorn flour for a month now and the 25kg sack is perfect for my weekly sourdough habit—no more constant reordering. The stone-ground consistency gives my loaves that deep, nutty earthiness that plain white flour just can't match.
