Abel Sierra. Generación Panarra. Gente que se gasta en harinas el dinero que se ahorra en pan.
I’ve baking seriously for about 5 years, much of what I know comes from TFL. I’m interested in your 100% spelt. What tips and advice do you have for working with it?
Santa Cruz, CA
Hi Jerry. Spelt is often very irregular. There are great differences between spelts between different providers. I like working spelt with stiff sourdough or stiff preferment (biga for example). Mixing whole spelt and white spelt 50/50 is also a good idea to achieve a lighter and more commercial bread. Also take care with hydration. Add only 60% of water at the beginning and the rest little by little until you see the dough does not drink more water. Folding the dough during bulk fermentation is also a must. I hope this advices are good for you. See ya.
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