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Author Topic: Spelt  (Read 182 times)

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Offline JohnGahan

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Spelt
« on: February 02, 2019, 02:05:50 PM »
Any good spelt recipes for a pizza?  Thanks.

Offline charbo

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Re: Spelt
« Reply #1 on: February 03, 2019, 10:22:25 AM »
The King Arthur Flour Whole Grain Baking  book has one for focaccia.

Offline HansB

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Re: Spelt
« Reply #2 on: February 03, 2019, 10:46:33 AM »
Do you want a 100% spelt pizza?

Capt. Bob uses spelt in his pizza.

When I have used it I just added 5-10% spelt to my normal dough. It adds a nice flavor.
Hans

Offline The Dough Doctor

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Re: Spelt
« Reply #3 on: February 03, 2019, 03:03:20 PM »
I've used it successfully to replace up to 25% of the regular white flour used in the dough formulation. Watch your dough formulation too as you will need to increase it a bit when using spelt flour.
Tom Lehmann/The Dough Doctor

Online CaptBob

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Re: Spelt
« Reply #4 on: February 03, 2019, 04:43:07 PM »
Do you want a 100% spelt pizza?

Capt. Bob uses spelt in his pizza.

When I have used it I just added 5-10% spelt to my normal dough. It adds a nice flavor.

I agree with Hans....5-10% works great....
Bob

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Offline JohnGahan

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Re: Spelt
« Reply #5 on: February 16, 2019, 03:34:47 PM »
I agree with Hans....5-10% works great....

Thanks will try it.

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