The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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TeaSea's picture
TeaSea

Avast!

Well, there seemed to be enough in the way of "Hello from xxx" emails, so I thought i'd give mine a more interesting title :)

Nevertheless, hi, i'm Matt from St Albans, UK. Been lurking around here for quite a while, picked up some very useful tips and thought it was time to start contributing to discussions :)

Few bits of baking things about myself: I've been baking for just over a year, sticking mostly to trying to master the art of a white or partial wholegrain loaf :) My results have ranged from terrible to mediocre, but i'm getting there!

I bake almost exclusively with spelt. Having a girlfriend who is not exactly wheat intolerant but not exactly wheat loving, she prefers spelt and rye so I work with it so we can both enjoy it :) Most of my loaves are usually between 70 and 100% spelt. No normal wheat, which makes things... interesting.

So, hi, what up.

 

Floydm's picture
Floydm

Welcome!

Ruralidle's picture
Ruralidle

Greetings TeaSea

TFL is definitely the place to help you in your bread baking quest!  Quite a few of us (including me) are from the UK and quite a few (including me) bake with spelt, although I do add about 70g of wheat flour to 400g of spelt, via my sourdough starter.  Use the search bar at the top left if you have any questions and if that doesn't provide the answers you are looking for just ask a question in the most appropriate forum.

Happy Baking

TeaSea's picture
TeaSea

Thanks :)

Glad to know there are other spelt bakers out there!

There's a bread shop in town around here (They don't want to call themselves a bakery) that does really nice spelt loaves, but they're rather secretive about it and when asked where they get their flour, "It comes from Germany". So that scuppers that!
There's definitely a question or two I want to ask though which I can't seem to find, so i'll do just that, thanks :)

Happy baking to yourself as well. 

Ruralidle's picture
Ruralidle

I  use Shipton Mill for the majority of my flour supplies - wholemeal spelt under £2 per kg and I also use Little Salkeld Watermill (their carriage charges are quite high).  Bacheldre & Gilchesters also do flours that are highly regarded by bakers on this forum.

TeaSea's picture
TeaSea

Ooh I see. I shall definitely have to do some investigation.

I notice Shipton is the only one to do white spelt and WOW that is cheap compared to what I'm used to paying! The only source of white spelt in these parts I've found is Doves which runs at about £3 per kg.

Another thing I've noticed is that theres very little on the the forums here about Redbournbury Mill in Herts. I get the vast majority of my supplies from them (white spelt aside!) as they're so close, but nobody else seems to mention them here. Have you or anyone you know ever used them?

 

Ruralidle's picture
Ruralidle

I've not heard of the mill you mention, and I don't think that it was one that any of the other UK TFLers mentioned at our "get-together" in February.  Let's be clear though, if you have a good miller who produces flour that you like and who is local to you I urge you to give them your support.  Reduced carbon footprint and all that jazz :) .  I have not found one near me so I mainly use Shipton Mill, who don't charge carriage on purchases of more than 24kg - but that's quite a lot for one baker to get through.  I can sometimes share an order with a neighbour to make up 24kg but as I buy 3 or 4 of the 16kg sacks of No4 white Organic flour a year I can easily add other products to the order to make up 24kg.  I did try some Walkmill flour from Chester and some Bacheldre.  The Walkmill white flour did not take well to my long fermentation sourdough recipes :( .  The Bacheldre untreated white flour produced bread that looked almost as if it had a proportion of wholemeal flour in it, not the sort of white bread that I was expecting but not an unpleasant flavour.

TeaSea's picture
TeaSea

Oh really? Hmm, looking at their website they don't do online ordering so perhaps that's the reason why: It's only available in the local area. Nice wholemeal spelt & rye flour, but quite a bit of bran (20-40% by weight).

Yeah I realise that, I certainly do give them my support, the only thing i'm lacking from them is a white spelt flour, hence why I end up getting Doves. I would ask the mill about the possibility of doing some, but I don't bake in enough of a quantity to really make it worth their while I think.

Ah sourdoughs, my next nemesis :) After a year of trying i've managed to almost perfect a medium hydration standard loaf (80% spelt, 20% rye), so next up are definitely starters & sourdoughs.