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Are you using real spelt?
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amother
OP


 

Post Tue, May 14 2024, 1:05 pm
many exchange regular flour recipes for spelt and see no difference.

how can that be?

spelt is meant to be a ancient grain with different gluten and needs different amount of fats and hydration and shorter rising time and less kneading.

are they using real spelt?
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Bnei Berak 10




 
 
    
 

Post Tue, May 14 2024, 1:09 pm
amother OP wrote:
many exchange regular flour recipes for spelt and see no difference.

how can that be?

spelt is meant to be a ancient grain with different gluten and needs different amount of fats and hydration and shorter rising time and less kneading.

are they using real spelt?

I certainly see the difference.
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BusyBoys




 
 
    
 

Post Tue, May 14 2024, 1:11 pm
I would love to get to the bottom of this as well. Whatever I read also states that ratio for flour is 1:1.

I also use coconut sugar and wondering if maybe that’s the issue.. cakes are too dense and flat.. not sure where I’m going wrong..
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mha3484




 
 
    
 

Post Tue, May 14 2024, 1:12 pm
I used to bake with spelt because I really really didn't like the taste of whole wheat. I found that you needed slightly more water but it otherwise baked very similarly to white flour recipes.
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pumpkinpie




 
 
    
 

Post Tue, May 14 2024, 1:16 pm
I use spelt and substitute 1:1.
In cakes and cookies it works perfectly. In dough I put in less water and only let it rise for half the amount of time.
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BusyBoys




 
 
    
 

Post Tue, May 14 2024, 1:21 pm
So interesting about the water- one of you is saying more and one is saying less;)
What is it??
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graytness




 
 
    
 

Post Tue, May 14 2024, 1:33 pm
Yes I bake all the time with spelt and I definitely see a difference.
I find that you need less water for sure and rising for 1/2 the time.
I sometimes will just follow a regular recipe and then add more flour or water as needed, or I won’t put in the full amount of water right away and then add as needed. I usually find that I have leftover water.
As far as cakes I usually just do 1:1 but the texture is definitely different and I find that it needs more baking time.

I always use the shibolim spelt flour I find it to be the best one. I used to use grain brain but I found it to be much crumblier than the shibolim.
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amother
OP


 

Post Tue, May 14 2024, 1:33 pm
I have a spelt flour that has only the bran removed but the germ is intact.

which recipes for spelt rugelach do I use? wholewheat or would a white spelt recipe work?
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amother
OP


 

Post Tue, May 14 2024, 1:36 pm
graytness wrote:
Yes I bake all the time with spelt and I definitely see a difference.
I find that you need less water for sure and rising for 1/2 the time.
I sometimes will just follow a regular recipe and then add more flour or water as needed, or I won’t put in the full amount of water right away and then add as needed. I usually find that I have leftover water.
As far as cakes I usually just do 1:1 but the texture is definitely different and I find that it needs more baking time.

I always use the shibolim spelt flour I find it to be the best one. I used to use grain brain but I found it to be much crumblier than the shibolim.



maybe because grain brain is more crumblier it means that its more genuine?
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graytness




 
 
    
 

Post Tue, May 14 2024, 1:40 pm
amother OP wrote:
maybe because grain brain is more crumblier it means that its more genuine?


I had this thought too and I got scared that maybe its not really spelt but then I thought as far as allergies go they wouldn’t be able to do that or they would get in big trouble.

I once got the bakol one. It definitely looked more genuine than the other ones but it didn’t taste very good and it made a weird dough that didn’t work nicely. It something on the package about vitaspelt idk what that means but I wonder if it’s more the real thing.
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amother
OP


 

Post Tue, May 14 2024, 1:42 pm
graytness wrote:
I had this thought too and I got scared that maybe its not really spelt but then I thought as far as allergies go they wouldn’t be able to do that or they would get in big trouble.

I once got the bakol one. It definitely looked more genuine than the other ones but it didn’t taste very good and it made a weird dough that didn’t work nicely. It something on the package about vitaspelt idk what that means but I wonder if it’s more the real thing.


it could be spelt but hybridised spelt so maybe allergies wont occur but it still not real spelt?
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SuperWify




 
 
    
 

Post Tue, May 14 2024, 1:52 pm
I use white spelt in my baking and I really don’t taste a difference.
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amother
OP


 

Post Tue, May 14 2024, 1:54 pm
SuperWify wrote:
I use white spelt in my baking and I really don’t taste a difference.


it shouldnt taste different.

it just if you use regular white flour recipes and change it up for spelt, do you make adjustments to all things mentioned above or do you use recipes specially for spelt?
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SuperWify




 
 
    
 

Post Tue, May 14 2024, 1:55 pm
amother OP wrote:
it shouldnt taste different.

it just if you use regular white flour recipes and change it up for spelt, do you make adjustments to all things mentioned above or do you use recipes specially for spelt?


I use it for cookies, muffins, cakes and no I don’t change anything.

I haven’t done challah yet.
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amother
OP


 

Post Tue, May 14 2024, 1:57 pm
SuperWify wrote:
I use it for cookies, muffins, cakes and no I don’t change anything.

I haven’t done challah yet.



which brand do you use?
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amother
Vermilion


 

Post Tue, May 14 2024, 2:03 pm
I use spelt and I def see a difference.
First of officially the ratio is 1:1 but to get the texture and consistency as similar to wheat flour u do 2:2&1/4-1/3 for cakes/batter and 2:2&1/3-1/2 for cookie doughs.
Spelt flour is a sweeter flour. So I often put a bit less sugar.

My friends can never tell that it's spelt and always compliment my baking.

My kid requested I bake a cake for a school party rather than taking junk food.
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amother
OP


 

Post Tue, May 14 2024, 2:06 pm
amother Vermilion wrote:
I use spelt and I def see a difference.
First of officially the ratio is 1:1 but to get the texture and consistency as similar to wheat flour u do 2:2&1/4-1/3 for cakes/batter and 2:2&1/3-1/2 for cookie doughs.
Spelt flour is a sweeter flour. So I often put a bit less sugar.

My friends can never tell that it's spelt and always compliment my baking.

My kid requested I bake a cake for a school party rather than taking junk food.



thanks

which brand?

do you have a good rugelach recipe?
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amother
Camellia


 

Post Tue, May 14 2024, 2:07 pm
I don’t do anything different as for using coconut sugar it won’t work for all recipes I use a combo of coconut and date and other recipes it’s better with maple syrup
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tweety1




 
 
    
 

Post Tue, May 14 2024, 2:09 pm
In regular cookies and cakes I generally don't see a difference. Anything with a dough exp rugalach I definitely do. In cooking I sometimes see a difference. Crepes I can't use spelt flour, cheese latkas -the texture is different.
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BusyBoys




 
 
    
 

Post Tue, May 14 2024, 2:09 pm
amother Camellia wrote:
I don’t do anything different as for using coconut sugar it won’t work for all recipes I use a combo of coconut and date and other recipes it’s better with maple syrup


Thank you
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