Spelt Flour grown by Dresbach Farm
Dating back about 8,000 years, Spelt is an ancient wheat variety that has become popular in recent years due to its high nutritional content and ease in digestibility. Mild in aroma until it is baked, then its flavors truly shine. This versatile flour can be used as a substitute for all purpose flour in breads, cookies, cakes, muffins- basically all your favorite recipes.
Flavor Profile: sweet, nutty, creamy
Uses: breads, pasta, pizza, pancakes, cookies, cakes, all your favorite recipes using flour
Performance notes: Similar to store-bought all-purpose flour but contributes less elasticity and more extensibility to the dough, allowing it to stretch further without breaking
Recommended Hydration Percentage: 63-68%
Dating back about 8,000 years, Spelt is an ancient wheat variety that has become popular in recent years due to its high nutritional content and ease in digestibility. Mild in aroma until it is baked, then its flavors truly shine. This versatile flour can be used as a substitute for all purpose flour in breads, cookies, cakes, muffins- basically all your favorite recipes.
Flavor Profile: sweet, nutty, creamy
Uses: breads, pasta, pizza, pancakes, cookies, cakes, all your favorite recipes using flour
Performance notes: Similar to store-bought all-purpose flour but contributes less elasticity and more extensibility to the dough, allowing it to stretch further without breaking
Recommended Hydration Percentage: 63-68%
Dating back about 8,000 years, Spelt is an ancient wheat variety that has become popular in recent years due to its high nutritional content and ease in digestibility. Mild in aroma until it is baked, then its flavors truly shine. This versatile flour can be used as a substitute for all purpose flour in breads, cookies, cakes, muffins- basically all your favorite recipes.
Flavor Profile: sweet, nutty, creamy
Uses: breads, pasta, pizza, pancakes, cookies, cakes, all your favorite recipes using flour
Performance notes: Similar to store-bought all-purpose flour but contributes less elasticity and more extensibility to the dough, allowing it to stretch further without breaking
Recommended Hydration Percentage: 63-68%