i'm looking for more white spelt recipes
i bake with spelt, but i prefer white spelt (which is unbleached) to whole grain. it is different to handle than whole grain spelt or wheat, so some recipes are a challenge that requires figuring out, and i'm not that experienced of a baker, so sometimes things go sideways. so does anyone here know of a source of white spelt recipes?
i'm going to try the white spelt sourdough from doves farm today - there are no reviews and no salt added to the dough, but i'm going to give it a shot because there are so few recipes out there to chose from. there's one spelt cook book on amazon that deals with white spelt - the rest focus on whole grain - and only half or less of the recipes are for white spelt plus sometimes he leaves something out.
anyone got some sources or tried and true recipes for white spelt baking?
Titled: Spelt by Roger Saul that has some very nice recipes in it including lots of baking, everything from crepes to Focacia and Sourdough Spelt bread. It is published by Nourish Books ISBN: 978-1-84899-196-5
like regular all purpose wheat. It is wheat. Just varies slightly and high rises are weaker. I have several spelt flours.
My sifted spelt is Austrian type 700 (has a fair amount of ash hiding somewhere) pro 100g has 3.4g fiber and 14g protein with 70g carbohydrate.
Likes to be combined with rye for some reason for magical results. I think they complement each other even if only 5% rye.
is the spelt you're using white spelt? i use whole grain spelt just like wheat - it's easy to handle, forgiving and makes great bread and cakes without a hassle.
my white spelt flours - one is vitaspelt, the other supposedly from germany but is packaged by berlin bakery in the u.s. - require less water, are very sticky and are weaker. the vita spelt white i've learned to cut back about 10% water for best results. the supposed german one seems to be finer, and it makes sticker dough than the vita spelt, pretty much impossible to handle or score.
# 902 for 100g. Has 62g carbohydrates, fiber is 8.8 g, and protein is 12g. Package recommends a blend 50/50 with a higher gluten flour like bread or AP for best results. (Whatever that means! Ha ha ha ha!)