(Maedi, this is hard, my box to type in is only an inch wide!)
To continue, I have been experimenting with Spelt and thought you might avoid some of the mistakes that I made. Check out my blog at:
http://northwestsourdough.wordpress.com/2008/03/29/94-sourdough-spelt-bread/
To continue, I have been experimenting with Spelt and thought you might avoid some of the mistakes that I made. Check out my blog at:
http://northwestsourdough.wordpress.com/2008/03/29/94-sourdough-spelt-bread/
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Replies
1. Don't overknead.
2. Dough may end up not looking like the recipe's hydration levels
3. Part spelt tastes better than Full Spelt?
*pondering*
*and pondering*
Perhaps I'll make a baby loaf to try.
I'm not familiar with this grain except to say I sometimes buy Sonoma spelt bread when on holidays and enjoy it very much but I know little about this grain origin and characteristics.
How about a link for people like me who are behind the times?
http://www.basicingredients.com.au/spelt_info.html
Theresa/TP: Why on earth mix (expensive) Spelt, which many bakers purchase for health considerations, with ordinary flour??????
a 100% Spelt loaf is wonderful!!
Happy Baking!
Roland
Link edited (by TP)
Thanks, Roland, for knocking some sense into me. Why? I don't know. Fear of not having the bread turn out well?...since it's so expensive? This is a real concern as folks here are not that crazy about heavy bread. But, I'll go for it. Soon.
BTW, we don't have much choice when it comes to spelt. It looks rather white, so I reckon it's white spelt we have here?
And (white) Spelt tends to make a fairly light loaf (hold back the liquids!)
Roland
Good info to know.
I think whole Spelt would have much better flavor. I think there would also be a great difference if the enzymes were at the right level, as you can see in my experiment, the bread certainly needed diastatic malt. White Spelt does make a fluffy loaf, I will have to experiment more to see what differences there are with the added diastatic malt. Teresa
My bag of organic spelt is indeed whole grain. Wooohooo! Refreshing some rye starter now...
Mostly whole meal, but sometimes white meal also( for baguettes f.i.).
Pure slelt dough needs to be kneed very carefully, it's a short windows from time of well done to be overkneeded. The spelt gluten seems to be quite weaker than wheat, so I often add a tablespoon of accerola. (At Iserhägers labority they found the addition of 0,008% ascorbic acid will stabilize the gluten significantly)
Uhm....so if I want a higher rate of success for my very first 100% wholegrain spelt bread, and I don't have:
1. diastatic malt (can't find)
2. ascorbic acid (prefer a 'natural' alternative....don't hit me!)
what can I use? Orange juice? How about my homemade malted barley?
Or magical kung fu?
Diastatic malt will weaken the always weak structure, it's a very hard way of baking.
I tried it some times, it's difficult.
I never used malt without addition of accerola (vitamin C).
BTW..TP..why don't you make your own diastatic?
BTW..TP..why don't you make your own diastatic?
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Do you mean:
1. soak barley grains
2. sprout
3. dry
4. pound
If so, yes, I've a jar of the magic grains.