Help my spelt muffins stay fresh!
I bake naturally-fermented 100% spelt almost exclusively. Early on, I found my spelt loaves went stale quickly. I solved this by including a portion of scalded flour - it works great, transforming the crumb.
I'm currently experimenting with some yeast-water leavened spelt muffins. I need them to be dairy-free. I've used olive oil to good effect to soften the crumb, but they are going stale more quickly than I want them to.
I don't want to include a scald in the muffins. It's too much of a faff. Does anyone know something else I could add to the dough that is dairy-free that would help lengthen the viability of the crumb?