The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


voyager_663rd's picture

Watery (like batter) Spelt dough

August 31, 2012 - 9:37am -- voyager_663rd

I've been trying to find a spelt recipe that prior to baking, the dough looks like dough and not glutinous batter.

I found this one (amts are halved from original recipe):

6 C spelt flour

3 C water

1/3 C oil

1/3 C honey

1T Saf yeast

1T salt

Using Universal plus mixer, after having added all those ingredients, I still had to add another cup and a half of white flour (no more ground spelt at that point) and it was still like very glutinous batter.  I used a ladle and spatula to get it into the loaf pans.


shames's picture

Newbie poolish question

August 3, 2012 - 10:06pm -- shames

Hello everyone I'm a newbie like literally my first time attempting baking bread and I'm trying to make baguettes.

I see most recipes call for a poolish of equal amounts water to flour and a bit of yeast.  When I combine the ingredients it often turns into a loose dough rather then the thick batter that the pictures often suggest it should look like.  It has been pretty humid where I'm from the last few days so could this change things?  Should I just add more water to make it look like the picture and alter the water amount for the dough portion?

Erzsebet Gilbert's picture
Erzsebet Gilbert

Okay, I admit this post has nothing to do with strumpets, but I couldn't resist the ridiculous rhyme!  

But this has everything to do with crumpets!  I've read other users' posts about Rose Levy Berenbaum's English muffins, and I know there's been debates about what the proper boundary between the muffins vs. the crumpets.  I've tried her English muffins, but her crumpets are in my bumbling opinion by far the finest of the two.  I love the wet batter and the stove top process, and the texture is so fluffy, classic, and moist.  We enjoy them with omelets and jam...  

The batter...

The griddling...

The finished display...

And darn it, I forgot the picture of the crumb, and the little red toaster that makes it complete!  And there were no crumpets left to tell the tale...

Subscribe to RSS - batter