spelt ??

Has anyone ever used spelt in their dough recipe?? I've been told to NOT use spelt as the 100% part of the dough, but maybe only replace 25-50% of regular flour with spelt.

If you've used spelt, can you share your experience please?
I'm curious to know if you liked the result.

I'm tempted to try it but sort of apprehensive though too.

Tory Glenn
posted about 2 years ago

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Hi, spelt does not raise as much as wheat and gives a very different texture compare to 00 or bread flour. My experience is using around 15% is enough to taste the greatness of it.

Francis Ho
posted over 1 year ago

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