Organic Einkorn Berries (Farro Piccolo) (22.5 pounds)

Been using einkorn wheat for the past couple of months to make sourdough bread. I started with a pre-ground flour by another company that was expensive and yielded a weak, finicky, starter and bread that barely rose. Grinding these grains has turned my starter into a powerhouse that has to be divided daily to keep from exploding all over my counter. Super starter! Home-ground flour also produced excellent whole-grain buscuits, much nicer than regular whole-grain wheat. Makes outstanding tortillas as well.

I actually have a wheat allergy, on top of a mild reaction to gluten. Then I tried einkorn and I'm so happy I did. For gluten sensitivity, I recommend making sourdough because the gluten is broken down that way. But to be honest, I'd eat this stuff even if I didn't have trouble with regular wheat because of the wonderful taste. I grind my own flour because whole grains have nutrients that are removed from store-bought flour. And after a year of experimentation, I've gotten pretty good at altering regular recipes to suit einkorn (it makes a wet dough, so the secret is cutting back on the liquids, even the oils sometimes). If it seems daunting at first, just stick with it, it's worth it. And there are tons of einkorn recipes online now. It's been a game changer for me.

Excellent flavor and texture. This wheat makes a wonderful artisan bread, and is also delicious cooked as a whole grain with any meal from breakfast to dinner. However, I found way more stones in this than I am used to, making it a hazard to both teeth and grain grinder. Hopefully, this will be improved in the future.Update: 6/27/14After posting my initial review, I received an email from Ancientgrains notifying me that they had discovered a batch with stones and had removed it, and were sending me a replacement order. I have now received the new order and detect no stones in it. For this reason I am changing my review to 5 stars, as Einkorn makes, to my taste, the most delicious bread, and by far the best Pizza that I have ever made(both made in an Emile Henry Bread Cloche). Using the cloche method also allows excellent results when combining other grains, such as barley. Also spouting is easy, and, to my perception, makes for an even better bread. Definitely worth a try.Update: 10-28-14Now on my 3rd order, and this one is the best yet. Makes the best bread I've made to date, comparable to the bread I used to eat in Morocco in the early 70's - which is my benchmark for the best bread ever. Granted I don't have access to the wonderful communal stone ovens they use, otherwise this would be on the same level. Einkorn has become pretty much the only wheat I buy now.

I found out I’m allergic to wheat and I can use this with no ill effects of any allergies. I started getting the ground flour and then wanted to Grind my own since learning the taste is even better. I purchased a blender that can grind flour and I can use it for other things since I have a small kitchen. It Exceeds my expectations for taste and quality. I also figured out how to use a bread machine with this ancient grain that needs little kneeding.

Last year I put a lot of thought into survival type things, one of the things I have wanted to do was make hard tack, but i needed the best flour. At the time I could only think that organic flour was a guarentee to good hard tack. I purchased Hard winter wheat berries (now a mistake), and seriously is it hard to grind. I bought this stuff, discovered it on accident, and the best part is how much easier it is to grind. And it is better for you, win win. I have made several recipes since, have not tried hard tack yet. Key advice is that you have to relearn every recipe, 20 percent less liquid. I find that it is actually very easy to work with, absorbs liquid so easily. While the organic wheat flour I bought a big bag of never seems to absorb it unless I work really hard! I guess it did say "hard winter." Keep in mind everything will be more brown.in short, best nutrition, best taste, easy to grind.

I'm still trying to get the hang of using einkorn wheat berries, because they're a bit different than the modern wheats. I really like the idea of using einkorn because of the health benefits. The taste of breads made with einkorn is really interesting. It's a little on the nutty side and is not as light as enriched modern flours that have had all the good stuff removed before we get it. My order came quickly and I can use the bag for storage of the berries, although I found a gallon jar for longer storage. BTW, I use the un-milled berries as a rice substitute. I have Type 2 diabetes and must stay away from rice, but these einkorn berries are a great addition to soups, stews and casseroles.

Einkorn flour shortage + gluten intolerance = buy grains at the cheapest rate which is hard to do considering the shortage of even grains. These grains were the cheapest even with shipping. They tasted good after going through my mill.

ok, I am not sure if I just rec'd a bad bag or if this is a product quality issue. My husband and I sprout seeds. We love the taste and the nutrient density. We've been able to sprout most seeds by the soaking method and then either leaving them in a glass jar to sprout or placing them in soil. We have tried both ways with this "seed" and both times the product soured and turned moldy and had to be thrown away. The third time my husband decided to soak them in hydrogen peroxide.... well... something is tragically wrong with these seeds. The peroxide "boiled" from the bacterial content on the seeds. We soaked them twice in peroxide until the "boiling" stopped. We then planted them directly into soil and they are barely sprouting. We have 3 other varieties of wheat berries and all of them have sprouted. We realize that not all seeds can be sprouted, but you can easily find information about sprouting Einkorn berries all over the sprouting forums, so something is terribly wrong with this product. I would estimate we have about a 25% germination rate. That makes these berries way too expensive for sprouting. AND, it also means you can't do sprouted flour. What a shame. We'll keep looking!