June 20, 2013 - 11:38am
Uncommon types of flour
What should I do when I come across an interesting bread recipe that includes a type of flour not readily available to me, like spelt, kamut, durum, etc? What should I replace each of them with?
Are there any flour-replacement rules/guidelines for them, once we allow, of course, for some "acceptable" level of loss of texture quality, aroma, flavor, etc in its application?
Thanks.