I don’t think I have, but if I did, it was never exclusively einkorn, it would have been blended with other flours. I can’t be sure because I did lots of experimenting really long ago 🤣

What you’re talking about is classic whole grain flour behavior. There’s sugars and nutrition in there that makes it bubble, but it’s also heavier and can have proportionally less gluten that you need for loft and structure.

I’m getting amazing results switching exclusively to bread flour from AP, let alone including any whole grains. I used to love the tanginess of rye flour in the bread, but my pastor was sorta frustrated with how crumbly the communion bread was, so I cut it out and it works better from a crumb standpoint.

I’d recommend blending the einkorn with bread flour, the more BF the better for floof. Or you could try adding straight up wheat gluten. I have thought about trying this.

If you really want to just use whole einkorn flour, the other secret could be hydration. I’m not great at experimenting with that but check the nerdier sourdough sites to learn more.