Description
Spelt flour comes from an ancient grain, already grown by the Romans. It tastes more rustic and nutty than wheat flour and has a weaker gluten.
In bread I mix it with stronger flours, such as Manitoba, for a tasty but well-risen dough. It also works for biscuits and rustic shortcrust.
In bread I mix it with stronger flours, such as Manitoba, for a tasty but well-risen dough. It also works for biscuits and rustic shortcrust.
