I love baking for the holidays. While I’m not so good at decorating the house, creating beautiful and nourishing foods is my creative outlet and something I’ve grown to crave when life gets chaotic.

I find that carefully measuring and weighing, timing and checking, gives me a peace of mind and a sense of order while the outside world hustles and bustles. The busier my life, the more I create.

This year, like many in the past, I volunteered to bring dinner rolls to a couple of holiday celebrations. Of course I didn’t bring just any dinner rolls. I created a sourdough starter from bolted einkorn wheat, and the most delicious pull apart rolls.

Although I’ve worked with ancient grains for years, I was remind at how different einkorn acts vs other flours. It’s texture as a dough is soft and almost silky and yet also feels quite sticky. I find that I need to handle it gently and watch it more closely than I do other flours. That being said, once I remembered all of these things, I quickly adapted and created a number of delicious breads and a pie crust as well.

As always, experimentation is key and the only failure comes from not trying. If you’d like to give einkorn a try, take a look at this simple recipe and see what you think.