Einkorn Wheat?

Spiky Bugger

Well-Known Member
Anyone here ever try switching to einkorn wheat flour. I bought some Jovial brand today and I'm gonna try for naturally fermented sourdough.
 

bearmom

Well-Known Member
Anyone here ever try switching to einkorn wheat flour. I bought some Jovial brand today and I'm gonna try for naturally fermented sourdough.
Hmm, hadn't even heard of it until now. Are you wondering because it has less gluten for breadiness? I did used to make my own sourdough bread because I wanted whole wheat, and couldn't buy it, but the lack of gluten in the whole wheat flour necessitated adding some very gluteny baking flour, and the bread was still sorta heavy and dense for sourdough.

Is there something else special about this flour?
 

Spiky Bugger

Well-Known Member
Check out Laura Spiky Ingalls Wilder!!
Post-op, it became more difficult for me to process wheat flour. And yet I CAN eat a little sourdough bread, if it is made from naturally fermented (no yeast used) dough. But it is hard to find sourdough that has no yeast in it.

So I started reading.
N
It seems that people who have the same symptoms--gas, gas pain, TREMENDOUS bloating-- I do, do NOT have the same problem in Europe. Hmm...or with some pastas. Hmmm?

Then I read more ugly stuff (and everything on the internet is true, right?) about Monsanto and RoundUp and how wheat fields are treated with RoundUp just ahead of harvest...even though lentils and peas treated in the same time frame cannot be marketed here.

So...wheat varies that much? Maybe...
 

Spiky Bugger

Well-Known Member
Hmm, hadn't even heard of it until now. Are you wondering because it has less gluten for breadiness? I did used to make my own sourdough bread because I wanted whole wheat, and couldn't buy it, but the lack of gluten in the whole wheat flour necessitated adding some very gluteny baking flour, and the bread was still sorta heavy and dense for sourdough.

Is there something else special about this flour?

The absense of Monsanto's RoundUp seems like a plus. But I'm only guessing. The starter is ALMOST done proofing...a 36-48 hour process. Then I'll make the sourdough batter...another 8-12 hours, in order to avoid commercial yeast. This is not supposed to double in size, like "normal" bread.

With the plain old einkorn, I'm trying to find a way to throw caution to the wind and maybe make fried chicken...or have a way to make pancakes on a whim...well, if starting the night before can be considered a whim....but without yet another trip to the "right" grocery stores.

I guess I just won't surrender...I want to eat semi-normal bread products...and not have a 5" increase in waist size in one afternoon.
 

DianaCox

Bad Cop
I'm far more convinced the difference is whether the hydrated flour is ever CHILLED. That converts the starch in the bread/pasta to retrograded starch, which is indigestible by us, but a feast to our colon bacteria. In Europe, while traveling, you are much more likely to get freshly made bread and pasta in restaurants and hotels than pre-made commercial crap that has been in a fridge or freezer after being made into the final product.

I don't think it's the gluten.
 

Spiky Bugger

Well-Known Member
I'm far more convinced the difference is whether the hydrated flour is ever CHILLED. That converts the starch in the bread/pasta to retrograded starch, which is indigestible by us, but a feast to our colon bacteria. In Europe, while traveling, you are much more likely to get freshly made bread and pasta in restaurants and hotels than pre-made commercial crap that has been in a fridge or freezer after being made into the final product.

I don't think it's the gluten.
These folks agree...mostly:

http://www.thehealthyhomeeconomist.com/real-reason-for-toxic-wheat-its-not-gluten/
 

Spiky Bugger

Well-Known Member
I'm far more convinced the difference is whether the hydrated flour is ever CHILLED. That converts the starch in the bread/pasta to retrograded starch, which is indigestible by us, but a feast to our colon bacteria. In Europe, while traveling, you are much more likely to get freshly made bread and pasta in restaurants and hotels than pre-made commercial crap that has been in a fridge or freezer after being made into the final product.

I don't think it's the gluten.
Btw...Snopes says there is no proven RoundUp-gut trouble connection. Einkorn HAS gluten...I think...but it is a more primitive grain, so I'm giving it a try.
 

DianaCox

Bad Cop
That article you quoted was pure unadulterated BULLSHIT - anyone who quotes Stephanie Seneff is automatically DQ'ed. She's a fraud.

It is not the RoundUp. It is that the rehydrated flour has been chilled.
 

Spiky Bugger

Well-Known Member
Well, crap.
That article you quoted was pure unadulterated BULLSHIT - anyone who quotes Stephanie Seneff is automatically DQ'ed. She's a fraud.

It is not the RoundUp. It is that the rehydrated flour has been chilled.
I. don't want you to be right, because--if you are (as you ever-so-frequently are) there is no work-around I can control.
 

DianaCox

Bad Cop
Sure there is - you can make your wheat products from scratch, and only make enough to eat at one sitting or (if bread) don't chill it.
 
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