June 8, 2007 - 3:19am
White spelt
Hi. Has anyone found white spelt flour makes a very tacky dough? I've just made up a batch, replacing some of my usual wholemeal and organic white bread flour with spelt, so it represents about 30% of the total flour used. The dough is amazingly sticky and hard to knead - is this usual? I used the same amount of water as always and weighed it all out scrupulously.
Thanks,
Andrew