Bread

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rive_gauche

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?

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Bainbridge in reply to @rive_gauche

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.

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rive_gauche in reply to @Bainbridge

thanks bainbridge, i have read that the addition of cider vinegar aids the rise, so am going to add 1 tsp to the next bake
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BringMeMyFix in reply to @Bainbridge

Here comes the bread bully. The patron of poolish. The spelt svengali. Can't you stop trying to control people for once in your life?

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