Ok gang until yesterday I have been baking only with white bread flour and light rye. I have now been able to lay my hands on some durum wheat flour, fine semolina flour and grainy spelt flour. So I am looking for recipes and advice please
You've come to the right place then! Hit the search in the upper right, Look at the pictures in the lower right of this page, click around and have fun! :)
Any of those can be substituted into other recipes. At under 20% of total flour should work without other modifications. I suggest playing around with them to see what works. Recipes specific to the flours are also nice.
I suggest you start by substituting a relatively small percentage of each one - separately, not together - in a recipe you're familiar with in order to see how the dough and the finished product differ from what you're used to. As a basic example, if you make an all BF loaf, try it with say 10% durum. If you think you might like more, try again with more.
Once you have a feel for each flour individually, you can move on to try two- and multi-flour combinations
Agree with Arjon. My standard recipe (formula) is Tom Cat's Semolina Filone. It can be found on this site. With this formula I have used semolina, white AP, whole wheat, whole spelt and spelt chops, all with good results.
Change one thing at a time so you become familiar with the influence of each ingredient.
You've come to the right place then! Hit the search in the upper right, Look at the pictures in the lower right of this page, click around and have fun! :)
Any of those can be substituted into other recipes. At under 20% of total flour should work without other modifications. I suggest playing around with them to see what works. Recipes specific to the flours are also nice.
I suggest you start by substituting a relatively small percentage of each one - separately, not together - in a recipe you're familiar with in order to see how the dough and the finished product differ from what you're used to. As a basic example, if you make an all BF loaf, try it with say 10% durum. If you think you might like more, try again with more.
Once you have a feel for each flour individually, you can move on to try two- and multi-flour combinations
Agree with Arjon. My standard recipe (formula) is Tom Cat's Semolina Filone. It can be found on this site. With this formula I have used semolina, white AP, whole wheat, whole spelt and spelt chops, all with good results.
Change one thing at a time so you become familiar with the influence of each ingredient.