Need a little Spelt Help
I was inspired by Abe’s recent spelt bake. Up until now I’ve only used spelt at 10% for extensibility.
I originally intended to try 100% spelt, but milling it was a learning process for me. I’ve ground many grains, but nothing so far like spelt. The best way I can describe it is it felt a little like milling cardboard :-) The bran is soft and the extraction (#50) was unusual. I got about 80% extraction. The bran was difficult to chew, so I plan to use it to flour the banneton, at least that is my current choice. Since the extraction was lower than what I’m accustomed to I opted for 12% KA Sir Lancelot (14% protein) to complete the required flour.
I would appreciate any advice and/or suggestions to lower my learning curve with this grain. I am excited to taste the bread to experience the flavor.
I am beginning to wonder what Abe got me into... <LOL>