web analytics
Spelt - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Spelt

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Spelt

    I have a nice bag of stone ground spelt flour, but I've never used spelt before.

    Does anyone have any ideas here? Do you use it as you would a denser grain, or like Rye, where you add it for character to a more basic whole wheat sourdough? Or do you treat it more like a wheat flour?

    I did an experiment, with 200gr GP, 200gr whole wheat, 100gr rye and 100gr spelt -- with 350gr of water. But it's a stab in the dark. It's cooling now, so I'll let you know what happens.

    Any input would be appreciated.
    James
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    Re: Spelt

    I have a bag, too, that I saw at the health food store. Have no idea what to do with it. It's getting pushed further back in the pantry.
    Mike - Saginaw, MI

    Picasa Web Album
    My oven build thread

    Comment


    • #3
      Re: Spelt

      It's sprouted wheat, right? For the gluten adverse?
      My geodesic oven project: part 1, part 2

      Comment


      • #4
        Re: Spelt

        I know nothing, but I just Wiki'd. It looks like a relative to our friend common wheat. Spelt often shows up as a good alternative for wheat (gluten?) sensitive diets. Trader Joe's has a good supply of Spelt bread.

        James

        *****

        Spelt (Triticum spelta) is a hexaploid species of wheat. Spelt was an important staple in parts of Europe from the Bronze Age to medieval times; it now survives as a relict crop in Central Europe and has found a new market as a health food. Spelt is sometimes considered a subspecies of the closely related species common wheat (T. aestivum), in which case its botanical name is considered to be Triticum aestivum subsp. spelta.
        Pizza Ovens
        Outdoor Fireplaces

        Comment


        • #5
          Re: Spelt

          Re: Spelt

          Good morning,
          Just recently saw this.
          If I can find some spelt locally will give it a try in my WFO.
          David

          Spelt Bread Recipe ? Bread Making Videos

          Comment


          • #6
            Re: Spelt

            Spelt is quite common around here - as far as I know you can treat it just the same as you would regular flour.
            "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

            http://www.fornobravo.com/forum/f8/p...pics-2610.html
            http://www.fornobravo.com/forum/f9/p...nues-2991.html

            Comment


            • #7
              Re: Spelt

              I make Spelt bread frequently for my daughter who is alergic to wheat. Using the No-Knead method I make it with about 70% hydration. It is very similar to a 100% whole wheat bread....Dense and a little chew.. but good. To make the texture a little finer and improve the "feel" I use about 20% mashed yams and reduce the water by about 5%. It's a great alternative to wheat for those who are alergic. It is by far the easiest to use because you can subsitute it straight into recipes without modification.

              Bruce
              Sharpei Diem.....Seize the wrinkle dog

              Comment


              • #8
                Re: Spelt

                My spelt bread came out pretty well -- though I'm not sure I can specifically taste the spelt. This one had a little of everything in it. Still, it was light and moist and not too dense. The loaf proofed overnight and I gave it a long time (something like 6-8 hours) for the chill to go off it.

                Other than the allergy issue, is spelt good for you -- I am guessing it's good like any other whole grain.

                FB
                Attached Files
                Pizza Ovens
                Outdoor Fireplaces

                Comment


                • #9
                  Re: Spelt

                  That is fine looking bread..very fine indeed, beautiful. How did you achieve he pattern on top?
                  sigpic

                  Comment


                  • #10
                    Re: Spelt

                    Originally posted by james View Post
                    Other than the allergy issue, is spelt good for you -- I am guessing it's good like any other whole grain.

                    FB
                    I would think its more about the biodiversity thing - as far as I know Spelt is not better or worse for you than regular wheat, but eating many different kinds of grain is healthier than eating the same one all the time.

                    It certainly looks very good!
                    "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                    http://www.fornobravo.com/forum/f8/p...pics-2610.html
                    http://www.fornobravo.com/forum/f9/p...nues-2991.html

                    Comment


                    • #11
                      Re: Spelt

                      Originally posted by dchamp View Post
                      Re: Spelt

                      Good morning,
                      Just recently saw this.
                      If I can find some spelt locally will give it a try in my WFO.
                      David

                      Spelt Bread Recipe ? Bread Making Videos
                      Good Afternoon,

                      I found Spelt in my local health food store, selling for almost $ 3.50 per Lb. After searching the NET, I ordered 25 lbs. for $34.00 + S&H from Vita Spelt They specialize in spelt products.

                      Happy Baking, Kris

                      Comment


                      • #12
                        Re: Spelt

                        James,
                        yesterday whilst channel hopping, I came across a story of Spelt farmers here in Australia and they had a feature of a wood fired bakery in Syney that makes all the bread they can in 2 large ovens using spelt sourdough.
                        Did a search tonight and found the following link that may be of assistance to you and other members
                        I now need to seek out some for a trial batch of nutty light healthy bread.

                        Making a Sourdough Starter from Spelt

                        Rastys
                        If you don't succeed the first time, try again and again until you get it right!

                        Comment


                        • #13
                          Re: Spelt

                          Spelt's gluten structure is very different from standard wheat flour; be sure to not let it overproof!
                          my starter is based on spelt flour, btw and it seems it "remembers" spelt: whenever I make spelt bread, the levain goes CRAZY!

                          Comment


                          • #14
                            Re: Spelt

                            My mom has used spelt in pie crusts with pretty good success. I think she uses a crust with half regular flour and half spelt. Tastes a bit more rustic. Really good for apple and blueberry pies. Not bad with strawberry-rhubarb, either.

                            Comment

                            Working...
                            X