I'm back baking at home after being away from flour for some time. What drew me back was the sweet nutty flavour of spelt flour. I've made up a sourdough from pineapple juice in accordance with the instructions here [url]http://www.breadtopia.com/make-your-own-sourdough-starter/[/url] from Breadtopia.
Since I live in cooee of the Golden Circle Cannery here in Brisbane making the sourdough with pineapple juice seemed an apt procedure. And in the humid weather here ... it was very easy to get the sourdough to come along.
But I find that there isn't much discussion about spelt bread making and recipes thereof. Most I've seen are of the strangest concoctions and the best warn you about issues that may arise. But with this sourdough I've had no problems with a water+ spelt flour (white/grey/brownish) + salt +Golden Syrup.
It's hard, nonetheless, to get a crisp crust with spelt as its an odd flour to work with. It has a mind of its own and can be very wet in the kneading but will still rise to the occasion when ovened. For this reason I use bread bins to bake in. And it always slices easly as it has a firm crumb almost akin to a rye/wheat blend bread made with buttermilk or other dairy fluid..
I think spelt would make a great flower pot bake for this reason -- if I can find the right sized terracotta pots.
But I'd be interested in different approaches or other recipes....so long as its spelt spelt spelt.