Battle of the Ancient Grains: Spelt vs Einkorn vs Emmer vs Kamut wheat

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I tested four ancient wheats to see how they performed (and tasted) as a sourdough bread loaf — starting with milling each whole grain. Guess which loaf won?

I’m sharing all the results: how absorbent each flour was; how easy each dough was to handle and shape; how well each one rose (fermentation / gluten strength); and of course, the unique flavor and texture of each.

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CHAPTERS
0:00 Why bake bread with only white flour?
0:40 Lining up our four wheats
1:19 What exactly are ancient grains and why are they pack more flavor and more nutrition?
3:44 Einkorn
4:12 Emmer
4:33 Spelt
4:58 Kamut
5:20 Why I mill my own grain - and why I use the Komo mill
5:47 Side-by-side comparison: milling, slap-and-folds, shaping, proofing
8:23 The results: oven spring, gluten strength, crumb, crust, flavor, aroma
10:12 Overall winner is...

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