I've got a bag of light spelt flour, haven't started on it yet, as been going 25-40% rye, mixed with bread flour, recently, such a good flavour, especially for toast.
Any tips for spelt? I was hoping to make a couple of smaller loaves, maybe one with cheddar and jalapeno, unsure how that would work with the spelt though.
Tend to find spelt is more flavoursome than wheat flour but behaves similarly to wheat. It’s no as wildly different in the way rye is a completely different thing to handle.
I've got a bag of light spelt flour, haven't started on it yet, as been going 25-40% rye, mixed with bread flour, recently, such a good flavour, especially for toast.
Any tips for spelt? I was hoping to make a couple of smaller loaves, maybe one with cheddar and jalapeno, unsure how that would work with the spelt though.