Spelt was Back to sourdough drawing board

[Guest guest]

<< Do you know the gluten content of spelt? Does spelt have enough to

bake without other added gluten(from another flour)? Dennis >>>

I don't know the amount of gluten measurement wise, but I've made plenty

of loaves with 100% spelt that were well risen. The rising ability of spelt

in my experience is excellent. I really like spelt. It's become one of my

favorites.

Carmen

[Guest guest]

Carmen,

Did they rise to the shape of a traditional loaf of bread? How long is your

rise time? Are you able to cut it fairly thin? Can I buy a loaf from you to

see what I'm shooting for? I'll send you $10 to cover expenses and trouble.

C.

----- Original Message -----

From: Carmen

Sent: Wednesday, April 17, 2002 1:35 PM

Subject: Spelt was Back to sourdough drawing board

<< Do you know the gluten content of spelt? Does spelt have enough to

bake without other added gluten(from another flour)? Dennis >>>

I don't know the amount of gluten measurement wise, but I've made plenty

of loaves with 100% spelt that were well risen. The rising ability of spelt

in my experience is excellent. I really like spelt. It's become one of my

favorites.

Carmen

[Guest guest]

<<< Carmen,

Did they rise to the shape of a traditional loaf of bread? How long is

your rise time? Are you able to cut it fairly thin? Can I buy a loaf from

you to see what I'm shooting for? I'll send you $10 to cover expenses and

trouble.

C. >>>>

Hi ,

I'm the one that makes the " NT Cheaters Bread " . It's not technically

sourdough; therefore, I wouldn't be sending you an example of exactly what

you are trying to achieve. In answer to your questions regarding it's rising

ability, yes, in my experience spelt does rise just as well as any other

whole wheat flour I've used (perhaps better). It slices just fine. But how

it compares in a true sourdough situation, I don't know. I would think if

you are using such-n-such flour with success in your sourdough recipe, you

should be able to use spelt with equal success. IMHO I've baked lots of

wonderful breads over the years including a small amount of sourdough, but

have never been patient enough to be a truly great sourdough baker.

Carmen