SC - Pennsic Cookery Classes?

[Lady Elisabeth]

Vivat!
another convert to spelt!!!!
Next, try 75%spelt, 25% whole wheat flour...I am having fun blending now, spelt
being rather expensive.  I love spelt bread, and mustcakes and have even done it
mixed with semolina in pasta. It is a shame that america is stuck on wheat,
there is so much more flavor to spelt,
margali

> I decided to try different dough for the two halves, so for one half I used
> organic wheat flour, and for the other organic stone-ground spelt flour.
> The spelt dough came out like a reasonably fine wholegrain bread in both
> colour and texture. It was harder on the crust and much denser than the
> wheat dough, requiring a bit more soaking in the juices whilst eating, but
> it wasn't tough. It had a lot more taste of itself and I liked it much more.
>  My guinea pigs also really liked the dish and gave the
> recipe the Big Green Light for feasts.
> In summary, I think I'll stick to using spelt flour for this recipe in
> future - and cut down on the sage.
>
> Cordialmente
> Lucretzia

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