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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spelt Flour
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Spelt Flour  This thread currently has 2,066 views. Print Print Thread
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ISA-MANUELA
Monday, May 7, 2007, 7:05pm Report to Moderator Report to Moderator
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he-he-heee outta Oberkulm is Hardy coming .....tarööööö he's indirectly online
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purlgirl
Monday, May 7, 2007, 7:09pm Report to Moderator Report to Moderator

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Ee Dan
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That just makes me mad.  "Champ, improved winter variety" Spelt. I'm trying so hard to eat natural whole foods.

Thank for all the grt bread ideas. Wish I could eat bread with abandon - have to limit.

???Anyone have a Rye bread recipe. Or Spelt/Rye?
--
???I keep wondering how sour dough effect the lectons. Will making sour dough make wheat acceptable? I'm sure this must have come up in the past, but I couldn't find anything on it.
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ABJoe
Monday, May 7, 2007, 7:56pm Report to Moderator Report to Moderator

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Quoted from TypeOSecretor
abjoe - Thanks for the tip about Walton Feed.  Is it whole spelt?  I would have to buy a a#10  can or I wouldn't have room to store it.  Have you ever bought a can?  Does their spelt flour seen to have a lot of life when you knead it?  


I buy a 25 lb. bag and split it into cans myself...  I expect the can would be better since it is sealed (with an oxygen absorber inside, I think) .

Yes, It is whole spelt...  I have a stone burr mill to grind rice, spelt, millet or amaranth...  Haven't tried the amaranth yet, but I suppose it will grind it as well!

We use it more for quick breabs than loaf style...  I think we did make some loaf style yeast bread, but only kneaded it once...  Fuzzy about the details, though!



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Cathy
Monday, May 14, 2007, 8:08pm Report to Moderator Report to Moderator
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Quoted from Henriette_Bsec
speltflour works like plain wheat.
In general it should be kneaded less - and it works best with low ammount of yeast AND cold rising recipes -the prooving time for spelt flour is much shorter than that for ordinary flour so becarefull if you use a mashine - it might colapse = makes bread flat and dry.
I have baked with spelt for more than 10 years- and I havn´t found a thing where the white spelt cant be used.
It can be wise to add a tbl of lemonjuice- since speltflour has no added vitamin c- like our ordinary flour- it makes the bread rise better....


I made some spelt bread today in my bread machine.  I made the recipe from CR4YT and added 1 tablespoon of the lemon juice.  I 1 and half timed the recipe and the dough was about to over flow the pan.  I took some dough out and made rolls with what I took out.  Meanwhile the bread in the machine sank in the middle.  I think it's because I took some dough out. BUT any way, the bread turned out to be the best consistancy I have gotten with baking with spelt flour!  Thanks, Henrietta, for the tip on using lemon juice.  next time I'm going to just follow the recipe as written in the book and add the lemon juice.
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Henriette Bsec
Tuesday, May 15, 2007, 8:30am Report to Moderator Report to Moderator

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Quoted from Cathy


I made some spelt bread today in my bread machine.  I made the recipe from CR4YT and added 1 tablespoon of the lemon juice.  I 1 and half timed the recipe and the dough was about to over flow the pan.  I took some dough out and made rolls with what I took out.  Meanwhile the bread in the machine sank in the middle.  I think it's because I took some dough out. BUT any way, the bread turned out to be the best consistancy I have gotten with baking with spelt flour!  Thanks, Henrietta, for the tip on using lemon juice.  next time I'm going to just follow the recipe as written in the book and add the lemon juice.


Good to hear


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Alia Vo
Tuesday, May 15, 2007, 9:55pm Report to Moderator Report to Moderator

Kyosha Nim
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Henriette Bsec,

Thank you for sharing your tip of adding 1 tbsp. of lemon juice to substitute for the vitamin c deficiency in spelt flour...nice tip.

Alia


Alia A. Vo
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  Spelt Flour

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