November 21, 2009 - 8:15pm
How do I adjust for Spelt Flour?
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?
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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%.