Hello all. I bake a sourdough spelt loaf (100%) every week (grind my own flour using a Mockmill). I'm always happy with the results, but we have noticed over the last several months that the flour doesn't have that nutty flavor we love from the spelt. I have purchased spelt berries from 3 different sources and they all seem to be the same. Has anyone else experienced this?
There are many varieties of spelt. Which variety do you have? Maybe not the same as a few months ago?
Only the old/ancient/pure varieties (not sure what is the correct english term) are not crossed with wheat. Depending on the variety you have I can imagine that the flavour gets closer to wheat. But also the baking quality is better.
Many spelt varieties have been further bred with modern wheats. The pure unadulterrated original spelt (the cross between Emmer and a Wild Goat Grass) is now known as "True Spelt" but i'm not sure what the botanic name is. I do know it is available in the UK as I asked suppliers and tracked it down. Doesn't always say on the packet which would just say "Spelt". So you'd need to do a bit of searching around and emailing.
Thank you both for your comments. I hadn't done this before but I looked at the label and it says "contains wheat"...I called the customer service department and was told it says that because it's a type of wheat. She's going to get back to me with the variety. I think I might try another source though, just to see if I can find what I used to know and love!
The variety called "Oberkulmer Rotkorn" is True Spelt.
If you live in the UK then it is sold by Gilchester's.
And honey goes together with spelt very well. That is why you'll find honey in the majority of spelt recipes. It also pairs very well with rye.
Ostro is also an old "pure" variety. Probably there is more than this 2 varieties. I assume, there is more than this 2 varieties.
Latest new true spelt varieties have been crossed from old true spelt varieties with the goal to obtain better properties. The new true spelt varieties are Edelweiss, Copper, etc. Never bake with them, so I don't know how they are.
Are these different varieties or different names for the same variety depending on country?
I think this type of topic can get complicated. Have you seen how many names the different varieties on common wheat has? What makes them a new wheat? What makes them a different variety of the same wheat? What do we mean by variety? When do they become a new species of grass?
Genus, species, subspecies, variety - I was never good at botany, but I think variety is pretty close to what botanist will call it. The species or subspecies is spelt (Triticum spelta). Inside the species you have different varieties (Ostro, Oberkulmer Rotkorn, etc) with distinct characteristics. For sure also genetically different.
EDIT: anyway, probably irrelevant for the TO's question
I live in the US (Oregon) but I'll search for that variety. Thank you (and my go-to recipe uses a bit of honey in it -- delish!)
They are out of Texas. I have no idea what variety they use, only that my freshly ground spelt is excellent. I love all their grains and highly recommend them.
Great, thank you. I did find Barton Springs Mill in a web search and checked with them and their spelt is Oberklumer! Good to have a recommendation. :)