Comments on: 94% Sourdough Spelt Bread http://northwestsourdough.wordpress.com/2008/03/29/94-sourdough-spelt-bread/ My experiments with sourdough baking. Sat, 05 Jul 2008 17:30:00 +0000 http://wordpress.org/?v=MU By: Ginger http://northwestsourdough.wordpress.com/2008/03/29/94-sourdough-spelt-bread/#comment-2300 Ginger Mon, 14 Apr 2008 01:58:19 +0000 http://northwestsourdough.wordpress.com/?p=185#comment-2300 Wow, I am glad I found this post! I am learning to bake with spelt, esp sourdough, but I can't add malt as that is typically wheat or barley based and I have celiac (gluten intolerance), so I can't eat wheat, but spelt doesn't bother me. I have been trying so hard to get a loaf that remotely looks like what you have above! It looks as though your bannetons help with that. Where could I order some of those? Spelt is much more water soluble and you do have to add less water or increase your spelt flour by 1/4. Everyone says spelt adds a nuttiness which I never get, perhaps that is only true when it is combined with other flours. It is a bit more on the bland side, but it is better than resorting to gluten free flours! Wow, I am glad I found this post! I am learning to bake with spelt, esp sourdough, but I can’t add malt as that is typically wheat or barley based and I have celiac (gluten intolerance), so I can’t eat wheat, but spelt doesn’t bother me. I have been trying so hard to get a loaf that remotely looks like what you have above! It looks as though your bannetons help with that. Where could I order some of those? Spelt is much more water soluble and you do have to add less water or increase your spelt flour by 1/4. Everyone says spelt adds a nuttiness which I never get, perhaps that is only true when it is combined with other flours. It is a bit more on the bland side, but it is better than resorting to gluten free flours!

]]> By: Jeremy http://northwestsourdough.wordpress.com/2008/03/29/94-sourdough-spelt-bread/#comment-2298 Jeremy Tue, 01 Apr 2008 21:38:14 +0000 http://northwestsourdough.wordpress.com/?p=185#comment-2298 The second batch you made was only 25% spelt total? The second batch you made was only 25% spelt total?

]]> By: Jacques http://northwestsourdough.wordpress.com/2008/03/29/94-sourdough-spelt-bread/#comment-2297 Jacques Tue, 01 Apr 2008 18:33:00 +0000 http://northwestsourdough.wordpress.com/?p=185#comment-2297 Hey Teresa, Love the looks of this bread. This is the type of bread I want to make. I wanted to ask what type of oven do you use for baking? Is it a traditional house oven, conventional, or are you using a bread oven? I ask cause it looks like you have some intense equipment and I'm hoping i can replicate your technique at home. Thanks, Jacques Hey Teresa,
Love the looks of this bread. This is the type of bread I want to make.

I wanted to ask what type of oven do you use for baking? Is it a traditional house oven, conventional, or are you using a bread oven?

I ask cause it looks like you have some intense equipment and I’m hoping i can replicate your technique at home.

Thanks,
Jacques

]]> By: Jeremy http://northwestsourdough.wordpress.com/2008/03/29/94-sourdough-spelt-bread/#comment-2296 Jeremy Sun, 30 Mar 2008 10:27:40 +0000 http://northwestsourdough.wordpress.com/?p=185#comment-2296 Hey Teresa, I used spelt in Switzerland, and it really is a weird flour, thanks for experimenting, I notice a lot of German bakers mix it in with rye and wheat! Though I see a lot of it on it's own as well in both Switzerland and Germany. Good work, you really are the Mother Teresa of breads! P.S. did you make a spelt starter? Hey Teresa,
I used spelt in Switzerland, and it really is a weird flour, thanks for experimenting, I notice a lot of German bakers mix it in with rye and wheat! Though I see a lot of it on it’s own as well in both Switzerland and Germany.

Good work, you really are the Mother Teresa of breads!
P.S. did you make a spelt starter?

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