On page 28 of her book, Maryjane differentiates between Einkorn and Einka with Einka listed as whole-wheat flour (as well as the fact that Einka is a brand name). I'm not sure which recipes to follow though because I purchased whole-wheat Einkorn flour (Jovial). If I understand correctly, when referring to Einkorn, she's talking about Jovial's all-purpose flour. Can someone clarify?
At the time we were working on those pages, Jovial didn't offer whole wheat einkorn, just their processed version. Their whole wheat version should be the same as Einka in our recipes. Both are made by grinding heirloom einkorn berries without removing any of the bran or wheat germ after the berries are milled.
MaryJane Butters, author of Wild Bread ~ for we were all one family then ~