Remade a 100 percent spelt bread three times, adjusting for rising times and amount of starter. Still not perfect, but getting better. Proud of my starter.
As a fellow spelt baker, I'd love to know what you have found to be successful thus far. Is there a formula or process adjustment in particular that is working well
I do not get the white flour type of airiness from spelt, but it is a great taste and a nice bread. My family likes the different spelt breads I've made. I have a pretty weird, busy schedule for the next few weeks, but I am jotting down this request so I can pass along the lessons learned.
I have found spelt pretty easy to work with. It rises well. I have used it fro time to time in my starter with good results. It works well either as a 100 percent or a majority of the flour in a dough. But I will get you some details by the end of the month.
is to let most of the lift/rise occur in the oven, not the final proof. It can too easily over-proof.
Thanks, Sheryl. I've had success with spelt (100%) as both sourdough and yeasted breads, but have struggled to figure out what has caused the various successes and failures. I currently have a spelt starter that I'm nursing back to health after months of neglect (it's a family heirloom of sorts otherwise I would just start a new one). Hoping to bake with it next week.
Mini, I agree about the over proofing. My biggest problem is getting a moist crumb given how little moisture spelt absorbs compared to wheat. Anything over 60% hydration with white spelt has been very dicey for me.
These came out good.
Spelt with yogurt (about 2/3 spelt flour)
I made these breads with starter, but they also have done well with commercial yeast. One was adjusted from a Healthy Bread in 5 Minutes a Day recipe and the latter is from breadtopia.com.