If you’re brand new to einkorn, we recommend using a recipe written for einkorn before trying to adapt recipes. When you’re used to working with it, pull out some of your favorites and give it a try. Einkorn is a wetter grain than modern wheat. You will want to decrease the liquid by about a third to start and watch consistency from there. Einkorn tends to be sticky and you do not want to overflour it to the point where it isn’t. Resist the urge to add too much flour even if the dough is difficult to work with. Oil or water your hands when working with it.