3-29-2026 4:03am

Philosophizing About Food With Francine: Einkorn Sourdough Bread

Lesley Misko Editor

by Francine Black

Einkorn sourdough bread!

Einkorn flour (aka: Farro Piccolo), dating back at least 12,000 years, is thought to be the earth’s very first wheat and the first crop to be intentionally grown by humans. Its origin seems to be in the Fertile Crescent (modern day Turkey, Syria and Iraq).

The seeds of this grain must have traveled east somehow, as scientists have even determined this to be the last meal eaten by Otzi the Iceman whose 5,300 year old preserved mummy was discovered in the Otztal Tyrolean Alps in 1991. This ancient grain is non-hybridized to this day, continues to be grown organically, and is constantly being monitored for glyphosate.

My friend Erin challenged me to bake bread with this flour as she felt its higher nutritional value, its decreased carbohydrate profile, and its easier digestibility would make an ideal loaf. It’s a lovely golden colored flour and has a wonderful nutty taste.

Sadly, it’s also a good bit more expensive than regular flour as it’s imported from Italy, has low crop yields, and of course the 15% Trump tariff has bumped it up even more. It can be mail ordered for about $5/lb.

To make my dough, I combined it with some good quality organic bread flour to make it easier to work, as it’s reluctant to absorb water.

And now you might ask, is it worth it? I would say a resounding yes!

A few friends dropped in just as the loaves came out of the oven this morning and they really seemed to enjoy warm slices topped with butter and honey, or little chunks of Brie.

I’ll be making these lovely golden loaves again in the future, you can be sure!

High in the mountains above Bally, where the dense groves of treetops seem to touch the sky, is Francine Black, Boyertown’s own version of chef Julia Child. Her daily activities reflect the things she most values: family and friends, music, and lovingly prepared food.