February 8, 2016 - 7:19pm
Spelt 101
Hi Yall.
I went to Whole Paycheck Market (hehe) today and bought 10# stone ground whole grain spelt from the bulk bin. Ive never used it and after searching spelt i see theres a lot of info but cant necessarily find the general info im looking for. Basically looking for some rough guidelines.
-Can i substitute it directly with WW in a blended dough?
- Does it hydrate similarly to WW? More/Less adjustments needed?
-Ive heard high %'s can lead to spreading. More S&Fs?
Any info or basic tips greatly appreciated.
Happy Baking!
Bart