brasilmom Posted March 4, 2011 Share Posted March 4, 2011 Hi all, I love making bread and the smells it brings in the house is just so warming and loving that I cannot help myself. Now, my oldest dd is severely allergic to several foods, however just mildly allergic to wheat. My baby boy is yet to be tested, but presents some signs of intolerance to potentially wheat and dairy. Recently I learned about spelt flour. I have been making breads with combination of multiple grains. It is hard to get a good recipe that work well. However spelt flour works really well and we all love it. So, for those out there with more experience, is it possible to produce a good sourdough from spelt flour? Does anyone here have recipes to share? Thanks. Be well Miriam Quote Link to comment Share on other sites More sharing options...
Jules Posted March 4, 2011 Share Posted March 4, 2011 (edited) Check out the GNOWFGLINS site. They did a sourdough course and used spelt in most of the recipes. Edited March 4, 2011 by Jules Quote Link to comment Share on other sites More sharing options...
brasilmom Posted March 4, 2011 Author Share Posted March 4, 2011 Thank you for the site. They do have lots of recipes. I will certainly try some of them. Thanks again. Be well Miriam Quote Link to comment Share on other sites More sharing options...
Nicole M Posted March 4, 2011 Share Posted March 4, 2011 I used spelt for years, substituting it for whole wheat flour, using recipes in the Laurel's Kitchen Bread Book. The trick to successful substitution is measuring by weight, not volume. You need more cups of spelt to equal the same number of grams of wheat. Once I figured that out, it was smooth sailing. Quote Link to comment Share on other sites More sharing options...
ChrisOR Posted March 4, 2011 Share Posted March 4, 2011 Check out the GNOWFGLINS site. They did a sourdough course and used spelt in most of the recipes. Yes to this website! Those recipes for sourdough spelt bread and english muffins are faves in our home. Quote Link to comment Share on other sites More sharing options...
BikeBookBread Posted March 4, 2011 Share Posted March 4, 2011 Check out the GNOWFGLINS site. They did a sourdough course and used spelt in most of the recipes. Thanks for this! I'd like to know more about spelt as well... Quote Link to comment Share on other sites More sharing options...
brasilmom Posted March 5, 2011 Author Share Posted March 5, 2011 Yes to this website! Those recipes for sourdough spelt bread and english muffins are faves in our home. I am afraid the same will happen over here. :001_smile: So, did you buy the starter or made your own? She says she bought hers, so I guess it is not much way around it??? Thanks for all the replies and help I baked a loaf of spelt bread today, as I had no bread in the house. However, I really, really want to try the sourdough. I love it.... Be well Miriam Quote Link to comment Share on other sites More sharing options...
brasilmom Posted March 5, 2011 Author Share Posted March 5, 2011 I used spelt for years, substituting it for whole wheat flour, using recipes in the Laurel's Kitchen Bread Book. The trick to successful substitution is measuring by weight, not volume. You need more cups of spelt to equal the same number of grams of wheat. Once I figured that out, it was smooth sailing. I have not used wheat for at least 5 years, due to my dd's allergies. I normally go by weight, unless the recipe is not a "converted" one and has the measurements by volume. I personally prefer the weight method. Thanks for the book hint. I may go check out the local library. Be well Miriam Quote Link to comment Share on other sites More sharing options...
brasilmom Posted March 8, 2011 Author Share Posted March 8, 2011 Thanks for this! I'd like to know more about spelt as well... I just started using it, so I am in the learning process myself. However, I can say that it behaves much like wheat in my short experience. I have tried and failed many times in the past 5 years using different flour combination to make bread. This flour is the best I have found. I am now going to try using it for sourdough and also some Brazilian savory hors d'oeuvres that does not work very well without the wheat. I am truly excited about it. Just baked a load and for the kicks added a bit of flax seeds. I love texture in bread. Thanks again for all the replies. Be well Miriam Quote Link to comment Share on other sites More sharing options...
brasilmom Posted March 9, 2011 Author Share Posted March 9, 2011 Oh, another question I forgot to ask. Which brand of yeast do you all use? I need to get some as mine is not proofing well, and am wondering about that. Thanks. Be well Miriam Quote Link to comment Share on other sites More sharing options...
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