Thanks TP. And yes, I now add 2 tsp of gluten to 700g spelt flour. Works a treat. The flavour of the spelt is absolutely addictive - I didn't think it would taste quite this different. Really delicious !
It's like: - Asking for a BigMac with a diet coke (nothing wrong with either btw) - Adding ascorbic acid in a sourdough (nothing wrong with either btw) - Driving a Lexus and shopping at Aldi (nothing wrong with either btw) - Having Caviar with KFC (nothing wrong with either btw)
In my view there is no need for any "helpers" to (good) Spelt. The key is DO NOT OVERKNEAD!!!
The gluten structure in Spelt requires only minimal kneading to fully develop. Overknead and you may end up with a less then perfect loaf.
Many of our customers not only buy Spelt for it's taste but also for the fact that it is easier to digest compared to normal wheat.
[quote=celia] Graham, it is truly fine... [/quote]
Thanks Celia.
This is some of the last Australian grown spelt in Australia. A lot of the other spelt currently on the market is imported (Turkey/Canada/USA) and somewhat unpredictable. This particular spelt can handle quite a lot of kneading...providing the dough is not excessively wet in the first place. We will be using the same spelt to mix a dough in the trough at the trade show.
Hi Celia. We can supply Australian organic spelt in small quantities only. ABA has access to about 1 tonne a month until early 2009 when the new season begins. Let us hope that the season is good and there is a lot more spelt available.
(I will talk to our miller about some more 10kg bags to put in The Sourdough Shop next week).
Replies
Thanks TP. And yes, I now add 2 tsp of gluten to 700g spelt flour. Works a treat. The flavour of the spelt is absolutely addictive - I didn't think it would taste quite this different. Really delicious !
Now I can try out my gluten flour.
LOL, at this rate, I see you ordering your next bag very soon.
TP
Don't want to spoil your fun but:
Adding Vital Gluten to Spelt flour??????????
It's like:
- Asking for a BigMac with a diet coke (nothing wrong with either btw)
- Adding ascorbic acid in a sourdough (nothing wrong with either btw)
- Driving a Lexus and shopping at Aldi (nothing wrong with either btw)
- Having Caviar with KFC (nothing wrong with either btw)
In my view there is no need for any "helpers" to (good) Spelt.
The key is DO NOT OVERKNEAD!!!
The gluten structure in Spelt requires only minimal kneading to fully develop. Overknead and you may end up with a less then perfect loaf.
Many of our customers not only buy Spelt for it's taste but also for the fact that it is easier to digest compared to normal wheat.
for more info check : http://www.basicingredients.com.au/spelt_info.html
Happy Baking Girls!
Roland
Know all that. Don't care. I like the way the spelt turns out with gluten added. But thank you anyway !
:)
Graham, it is truly fine...
[/quote]
Thanks Celia.
This is some of the last Australian grown spelt in Australia. A lot of the other spelt currently on the market is imported (Turkey/Canada/USA) and somewhat unpredictable. This particular spelt can handle quite a lot of kneading...providing the dough is not excessively wet in the first place. We will be using the same spelt to mix a dough in the trough at the trade show.
Graham
Graham, will you continue to supply it, or is the end run ?
Hi Celia. We can supply Australian organic spelt in small quantities only. ABA has access to about 1 tonne a month until early 2009 when the new season begins. Let us hope that the season is good and there is a lot more spelt available.
(I will talk to our miller about some more 10kg bags to put in The Sourdough Shop next week).
Graham