One of the three member of the Farro family. This ancient grain originated in the fertile crescent of what is now Iran. It was thought to have been cultivated during the neolithic times and spread to southeastern Europe. It was in the late 1800’s that Swiss immigrants brough this beautiful grain to North America. with the advent of modern high speed roller mills modern wheat became the favored wheat because it did not require specialized hulling mills to deal with the tight husks of spelt.
Why choose spelt?
The gluten structure of bread made with spelt is that it is more fragile and more water soluble. In turn it means that it’s really easy to digest.
Uses:
direct substitution for any AP or bread flour recipes. Not only does it make really good sourdough it also adds a nuttiness to baked goodies such as cookies and other sweat treats.
One of the three member of the Farro family. This ancient grain originated in the fertile crescent of what is now Iran. It was thought to have been cultivated during the neolithic times and spread to southeastern Europe. It was in the late 1800’s that Swiss immigrants brough this beautiful grain to North America. with the advent of modern high speed roller mills modern wheat became the favored wheat because it did not require specialized hulling mills to deal with the tight husks of spelt.
Why choose spelt?
The gluten structure of bread made with spelt is that it is more fragile and more water soluble. In turn it means that it’s really easy to digest.
Uses:
direct substitution for any AP or bread flour recipes. Not only does it make really good sourdough it also adds a nuttiness to baked goodies such as cookies and other sweat treats.
