I love making sourdough with einkorn because it’s how bread used to be made. Simple grain. Long fermentation. Not genetically modified. A grain used all the way back in biblical days. Einkorn is easier to digest, rich in nutrients, and when fermented slowly, becomes a bread that truly nourishes, not just fills. Even people with a gluten intolerance can enjoy bread made with einkorn. I love slowing down on this winter day and doing what makes my heart happy 🤍 Audio by @maiashcherbak 🤍 #ancientg