“S”spells Spelt

I like baking with spelt which is an ancient grain increasing in popularity around the world. Contrary to some popular belief, spelt is not “gluten free”, it simply has a different genetic makeup to normal wheat. However, it does appears to be a lot kinder to the gut. This is true especially when it is allowed to go through a proper long fermentation process using natural levain. It has a lovely nutty flavour when baked, the crust gets nicely caramelized with a chocolaty colour. So what else is there to know about spelt… Continue reading “S”spells Spelt

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