I am teaching a friend to bake bread and she wants to use spelt white flour instead of wheat white flour. I've heard that spelt goods need a different level of hydration than ones made from wheat flour. How should I adjust the recipe? Log in or register to post comments In my experience, it seems spelt needs slightly less water. I would just reduce it by a little; I don't know the percentage, maybe 10-15%. Log in or register to post comments
In my experience, it seems spelt needs slightly less water. I would just reduce it by a little; I don't know the percentage, maybe 10-15%. Log in or register to post comments
In my experience, it seems spelt needs slightly less water. I would just reduce it by a little; I don't know the percentage, maybe 10-15%.