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Original poster

Baking with spelt

5 replies

chocbox · 20/04/2004 18:26

Does anyone have tips on baking with spelt? I wanted to know whether it is just used as a replacement for flour gram for gram or whether it should be used in different quantities. Also, what does it taste like?

OP posts:
Original poster
chocbox · 20/04/2004 19:26

anyone?

OP posts:
gothicmama · 20/04/2004 19:28

Sorry not a clue!

lou33 · 20/04/2004 19:42

What about this , or this?

Also, this.

cocococo · 20/04/2004 19:42

Spelt flour needs to be treated as wholemeal flour in baking. When adapting yeasted recipes for use with spelt flour you will need to reduce the proving times to prevent over ripening, which can cause the dough to collapsein baked bread. If for example the dough has doubled in size after 20 minutes rather than the 30 stated in a recipe, proceed to the next stage without delay. Bake as normal. More info clickhere

Not sure about the taste though! Sorry but good luck!

gloworm · 20/04/2004 19:45

dont know about the baking bit, it is suppossed to be really.
Know lots of people who say it is delicious,tates quite similar to regular bread (not like gluten free bread)

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