February 11, 2010 - 1:50pm
Adapting 100% hydration to spelt recipes
Dear all.
I would like to adapt a recipe that calls for 80% hydration using whole wheat flour.
What should be the % hydration if I use whole spealt flour?
Dear all.
I would like to adapt a recipe that calls for 80% hydration using whole wheat flour.
What should be the % hydration if I use whole spealt flour?