Einkorn flour

Einkorn is my favorite grain so far. As a formerly white bread and white sourdough enthusiast, I’m blown away by the flavor of einkorn. I particularly like using it as a soft wheat. I’ve only adapted one recipe to einkorn (which was forgiving as it was crackers) and the rest have been einkorn specific recipes. I’ve seen the advice to adapting regular all purpose recipes to fresh milled einkorn, but do I need to know anything for converting other fresh milled recipes to einkorn recipes? I want to make a quick bread that uses spelt and soft white wheat and I’m not sure if I can just swap out the einkorn by weight and proceed normally or if I need hydration considerations. Does einkorn absorb more or less liquid than other fresh milled flours? I don’t own spelt or soft white wheat and I have no intention of getting soft white wheat, so I won’t have prior experience with the recipe.