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.
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.