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  • 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.

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