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Einkorn flour is certainly no stranger in my kitchen. I grind it fresh and use it in nearly every loaf of bread I bake.  As the whole-wheat component for all artisan sourdough, I like the deeper, nuttier flavor it adds; but 100% einkorn sourdough is a whole other matter.
Because einkorn’s gluten is different than modern wheat, the dough does not handle the same as other wheat flour. Kneading does it little good, as it tears apart rather than build the gluten strands we are familiar with in bread making. For that reason, many bakers add bread (strong) flour or vital gluten, both of which can ruin the value of this bread for those who are gluten-intolerant. Because water absorption with this grain is quite different, I suggest cutting water back to about 65% hydration during your learning curve; you can always add a bit more.