Hi Rhonda, Great question! While we do lots of testing our test kitchen, baking with einkorn flour isn't something we've thoroughly explored. We know that einkorn flour absorbs water in different amounts than traditional wheat flour does, and it absorbs liquid much more slowly. You can start by replacing about half of the flour with einkorn flour to ease yourself in if you like; or if you go for the full one-to-one swap, you'll likely need to adjust the amount of flour or water in the dough until you achieve sticky, tacky dough that looks the the photos above. We'd love to know how your bread turns out, so feel free to share your results with us. Good luck! Kye@KAF

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