Some people ask why we use spelt flour, but honestly most people think it is bleached white wheat flour, that you could find anywhere. I like to use spelt flour for nutritional reasons, even though at times it's softness can be challenging to work with. Spelt is an older grain and is very difficult to separate in the threshing process. So that step is skipped and it goes right to milling. This means that the bran of the seed as well as all of the nutrients it houses gets milled right into the flour. End result is a healthier grain, without being heavy. Like winter and Spring wheat there are two types of spelt, one being darker than the other one.
If you use spelt at home you will notice that is is water absorbing (or liquid absorbing) and that means it your baked good will stay moist longer, but it also means you may have to adjust your liquid in a recipe, just by a little. IF you decide to give it a try, stop by and let me know how it went. If you just want to taste something made with spelt, stop by and try a baked treat. See you soon!
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