Have followed this thread with interest, and have made forays into bread making when time permits at weekends. Recently discovered wholemeal spelt, which has a lovely taste and almost cake like texture in the mouth.
The loaves I'm making are solid in that wholemeal way, not stodgy at the bottom, but dense none the less - any tips for greater rise?
Wholemeal spelt is fairly dense as a flour and doesn't have the elasticity of white gluten, therefore tends to produce heavy loaves. Having said that I might re-investigate spelt sourdough soon as it's been a couple of years, and the flavour is excellent.
Have followed this thread with interest, and have made forays into bread making when time permits at weekends. Recently discovered wholemeal spelt, which has a lovely taste and almost cake like texture in the mouth.
The loaves I'm making are solid in that wholemeal way, not stodgy at the bottom, but dense none the less - any tips for greater rise?