July 13, 2007 - 8:37am
Spelt Breads
I was pleased to read here that spelt breads are quite tasty (for some reason I thought they'd taste like cardboard - or worse). How does working with spelt compare with working with wheat? For that matter, is spelt actually a different form of wheat, or botanically a different grain? Is it usually tolerated by individuals who can't have wheat? Is there a treatise on baking with spelt somewhere? Have I asked enough questions yet? :D Do I really have to quit now and get some work done? Uh, yes. :(
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KipperCat, I felt the same way about "spelt" - sounded like something I didn't want to mix with. Then I tried Eric's version of the no knead bread with spelt, see Breadtopia. I did substitute a cup of bread flour which helped with the crumb and the bread was delicious. I'll definitely use it again, A