• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

  • product-image-quickten.png.a40203b506711f7664fc62024e54a584.pngDid you know that these all-volunteer forums are operated by the 501(c)3 not-for-profit Society for Culinary Arts & Letters? This holiday season, consider a tax-deductible Quick Ten Bucks to support the eG Forums and help us remain completely advertising-free. Thanks to all those who have donated so far!

Sign in to follow this  
Followers 0
Tiff

Spelt

20 posts in this topic

Hi there,

Kinda repeating myself from another topic forum, but I am looking for good spelt recipes. I am doing a lot of baking at my work as I am alone in the kithcen with no budget for a pastry chef, as is often the case these days, and I need some help in the low gluten, no gluten , wheat free area of baking which is so foriegn to my sensibilites. I like working in a healthy vegetarian enviroment but I miss the more passionate immediacy of cooking mains on a line. The things I make are packaged and have to last a week or so. My boss said she wanted someone classically trained who could learn about vegetarian and vegan eating as they go. I have found it a challenge and have learned way more than I thought I would need to learn in order to cook the way I must at work. Any advice, recipes or similar experiences would be appreciated.

Share this post


Link to post
Share on other sites

I love fresh spelt in the spring - right out of Lake Michigan, coated in some flour and cornmeal, and deepfried.

Oops, those are smelt.


Share this post


Link to post
Share on other sites

Spelt makes great salads, but that doesn't help much as you were asking about baking.

Share this post


Link to post
Share on other sites
I love fresh spelt in the spring - right out of Lake Michigan, coated in some flour and cornmeal, and deepfried.

Oops, those are smelt.

I had EXACTLY the same thought. That's dangerous...


Apparently it's easier still to dictate the conversation and in effect, kill the conversation.

rancho gordo

Share this post


Link to post
Share on other sites

Tiff, sorry. I've never even thought of spelt flour.

My experiences with the grain have led me to cook it about three time as long and with twice the liquid (chicken stock) as I would for rice and people still find it vile because it is so dense and chewy.

Best of luck. :unsure:


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post


Link to post
Share on other sites
Hi there,

Kinda repeating myself from another topic forum, but I am looking for good spelt recipes.

what kind of recipes are you looking,

I worked in a vegan/healthy restaurant for about 1 1/2 created there entire dessert menu.

SC


I bake there for I am....

Make food ... not war

Share this post


Link to post
Share on other sites

tiff,

i'm not sure if i've got it right, but it seems that spelt has a very high gluten content (somewhere between 35% and 39%)...i've never baked with it, but my very competent breadbaking book tells me that it will give you a tasteful but rather heavy bread, and that preferably the spelt should be mixed with lighter flour (tipo 00, ?). it doesn't give any recipes, though. personally i think i would first try 1/3 spelt, 1/2 tipo 00 and 1/6 duro.

very little yeast, lots of water, and a slow rising. perhaps a biga, or sourdough?


christianh@geol.ku.dk. just in case.

Share this post


Link to post
Share on other sites

I bake with spelt all the time, and I tend to use slightly LESS water than a recipe calls for. I notice a slightly nuttier taste, but certainly not unpleasant, and I don't find it any heavier than regular flour. I just usally substitute spelt flour for regular flour in a recipe with about an oz less water, and it comes out fine.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

marlene,

"I bake with spelt all the time, and I tend to use slightly LESS water than a recipe calls for"

i stand corrected, then! ok, but this is tricky, apparently, as i believe that more gluten means that a flour will hold more water. am i wrong there, too?


christianh@geol.ku.dk. just in case.

Share this post


Link to post
Share on other sites
marlene,

"I bake with spelt all the time, and I tend to use slightly LESS water than a recipe calls for"

i stand corrected, then! ok, but this is tricky, apparently, as i believe that more gluten means that a flour will hold more water. am i wrong there, too?

Since I put my flour right into Tupperware containers, I don't have the package in front of me to give me the ingredients listing. But if a flour like spelt holds more water than regular flour, it make sense to use less, because otherwise you've got soggy dough.

Next package I get, I'll look it up. I use spelt because my son's friend is allergic to wheat, so I do a lot of bread baking when he is here. The first time I used the regular amount of water, and it was a disaster. Using less but not much less seems to work fine. I honestly can't tell you why!


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

I bake bread with a 50 -50 mix of whole spelt four and white splet flour.

I prefer my dough a bit wet.


I bake there for I am....

Make food ... not war

Share this post


Link to post
Share on other sites

There's white spelt flour?

I'd try white spelt as a grain if I could find it.


"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Share this post


Link to post
Share on other sites
There's white spelt flour?

I'd try white spelt as a grain if I could find it.

There's white and "whole grain". They are both great.


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

"There's white and "whole grain" "

maybe this opens a way out of my embarressment, :biggrin: as i've found that whole grain makes for a wetter dough. my belief that strong flour holds more water than soft flour ("holds" meaning "needs", really) is based on using varying amounts of durum wheat flour in bread doughs, and what i've been told in baking books. hardly scientific, i'll admit.


christianh@geol.ku.dk. just in case.

Share this post


Link to post
Share on other sites
Hi there,

Kinda repeating myself from another topic forum, but I am looking for good spelt recipes.

what kind of recipes are you looking,

I worked in a vegan/healthy restaurant for about 1 1/2 created there entire dessert menu.

SC

I need rcpes that stand up to 7 days in packaging. We have very little choice in the way of organic fruit this time off year;namely apples, oranges and bananas. I have a variety of different flours to choose from but whole and white soelt recipes are prefered by the boss. If you have a recipe of 2 that really stands out I would love to have them. Thanks

Share this post


Link to post
Share on other sites

SC

I need rcpes that stand up to 7 days in packaging.


I bake there for I am....

Make food ... not war

Share this post


Link to post
Share on other sites

SC

I need rcpes that stand up to 7 days in packaging.

Wow 7 days, my recipes are all free of preservatives etc.

the breads really need to be eaten within a day or so but i will look around my recipes and see what looks good.

SC


Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

Share this post


Link to post
Share on other sites

no one has talked about spelt since this thread? why not? I did a search just for "spelt" and it is not a big topic for EG apparently but it should be a bit more popular spelt is good! 

 

in my opinion it is much easier to bake with than WW  and tastes so much better…I adore spelt and would love to know why it is not more popular ?

When I make a loaf of spelt and give it away I am always given a look of surprise because people have not even heard of it let alone baked with it..but I also get rave reviews and not a crumb left with bred I give away so I am thinking it tastes really good to others as well? 

 

Especially with sourdough I get a much deeper nuttier flavor and wonderful texture to the crumb ..hydration of bread with spelt flour vs ww is so much easier to predict …. in sourdough baking I can not even imagine not having it in the repertoire of breads and baked goods..I find sweet breads when you want to go "whole grain" are also easier and more tasty with spelt vs WW ….

 

in the past i was able to get 5lb bags at a local grocer and now I have to go to Whole Foods and hold my own ankles at the register for a bag of spelt! it is horrible to have to pay so much for flour. But I do because if I am baking with whole grains other than rye i will  grab spelt 

 

I am on a baking jag as always this time of year even with out an oven I on a baking jag with my spelt (it goes with fall to me) and started perusing EG and could not find much at all about it at all ? 

 

I am not the only spelt baker am I ?  please share your adventures if you are? 

 

would anyone besides me choose spelt over whole wheat? or am I alone in this ? I never make whole wheat bread. if no spelt or rye it is white 

 

 

back to my sourdough spelt toast  and coffee and wondering why the world does not have spelt in the forefront of backing or even on any bread rack as pre made unless it is in a health food store $$$ …am alone in my difficulties finding fresh good spelt flour to bake with? I saw it on the KA site but have not gone back to investigate….. i have a local health food I like to shop in but it is so far off the path these days and I use a lot of four on these baking jags ..even baking on a grill it seems I can run through a bag of flour in no time.


why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

Share this post


Link to post
Share on other sites

Franci I would love spelt cookies!

 

ok….

/21865394390_c155b96fbb.jpg

guess I love backed goods that taste like a mid 70's health food store 

 

spelt is easier to digest than wheat I guess so it surprises me that the anti gluten trend did not meld with more spelt food products 


why am I always at the bottom and why is everything so high? 

why must there be so little me and so much sky?

Piglet 

Share this post


Link to post
Share on other sites
Sign in to follow this  
Followers 0

  • Similar Content

    • By chromedome
      I've just finished reading an interesting article about a startup, Impossible Foods, which is working on a plant-based burger that will be indistinguishable from beef to the casual diner (you'll find it here: https://psmag.com/the-biography-of-a-plant-based-burger-31acbecb0dcc#.nfqtah12r). 
       
      For a while now I've been following the efforts of other researchers to create lab-grown meats (aka "beef in a bottle") from various sources. I've informally polled most of my omnivorous acquaintances about this, and the consensus seems to be that as long as it's 1) a good substitute, 2) price-competitive, and 3) comparable in nutrition, they'd probably give it a try (I live in a frugal part of the world, and price would play a large role here). 
       
      I'm curious to have the same kind of feedback from any vegetarians and vegans who participate here on the boards. Would you eat a meat substitute that was produced in the laboratory, all things being equal? Would it matter to you that it be all plant-based, or would you be willing to entertain the notion of a "genuine" artificial meat that was created without animals? 
    • By Chris Hennes
      While not a new cookbook by any means, I haven't really had time to dig into this one until now. We've previously discussed the recipes in Jerusalem: A Cookbook, but not much has been said about Plenty. So, here goes...
       
      Chickpea saute with Greek yogurt (p. 211)
       

       
      This was a great way to kick off my time with this book. The flavors were outstanding, particularly the use of the caraway seeds and lemon juice. I used freshly-cooked Rancho Gordo chickpeas, which of course helps! The recipe was not totally trivial, but considering the flavors developed, if you don't count the time to cook the chickpeas it came together very quickly. I highly recommend this dish.
    • By jamesglu
      I am going to be welcoming a group of Orthodox Jews to my lodge in New Zealand for Christmas and Boxing Day. They are kosher, but are willing to eat fish. What kind of starter do you think we can serve them that will be festive and yet not a violation of their religious observance?
    • By David Ross
      https://www.youtube.com/watch?v=3Q8zTVlZ19c
       
      Mmmm.  The sweet, spiced aroma of a freshly baked pumpkin pie wafting over the Thanksgiving table.  A large bowl of chilled, sweetened cream is passed around the table, a cool dollop of cream cascading over a slice of “homemade” pumpkin pie.  (In many households, removing a frozen pie from a box and putting it in a hot oven is considered “homemade.”).
       
      Americans can’t seem to get enough pumpkin pie during the Holidays.  Some 50 million pumpkin pies are sold for Thanksgiving dinner and according to astute company marketing executives, 1 million of the pies are sold at Costco. And Mrs. Smith sells a few million of her oven-ready, frozen pumpkin pie.
       
      In August of 2013, we debuted the Summer Squash Cook-Off (http://forums.egullet.org/topic/145452-cook-off-63-summer-squash/)
      where we presented a number of tasty zucchini and patty pan dishes showcasing summer squash. But our squash adventure wasn’t over.  Today we expand our squash lexicon with the debut of eG Cook-Off #71: Winter Squash.
       
      (Click here http://forums.egulle...cook-off-index/ for the complete eG Cook-Off Index).
       
      Cut into jack-o-lanterns for Halloween and crafted into cheesecake for Thanksgiving, pumpkin reigns supreme each Fall.  But pumpkin is just one variety of winter squash--squash that grows throughout the summer and is harvested in fall.  The acorn, butternut, spaghetti, hubbard, kabocha, red kuri, delicata, calabaza and cushaw are but a few of the many winter squash cousins of the pumpkin.
       
      Winter squash is not always the best looking vegetable in the produce section--knobby, gnarled and multi-colored, winter squash has a hard, tough skin.  Peel back the unfashionable skin and sweet, rich squash meat is revealed. 
       
      Winter squash cookery doesn’t end after the last slice of pumpkin pie.  You can stuff it with a forcemeat of duck confit and sautéed mushrooms, purée roasted squash into a creamy soup garnished with lardons or slowly braise squash with peppers and corn in a spicy Caribbean stew. 
       
      Please join us in sharing, learning and savoring winter squash.
    • By worm@work
      Hi,
      I am a newbie both to this board and to the world of mexican cooking. I love tamales but the place where I live distinctly lacks good mexican restaurants. The best tamales I've tasted were made by my mexican friends mom at home and served fresh and they tasted like something that'd be served only in heaven. Am dying to try making them myself but I don't have the slightest idea how to get started. Can someone give me a tried and tested recipe using ingredients that I'm likely to be able to buy in the US? I'd be really really really grateful. Oh and I'm a vegetarian although I do eat eggs from time to time. So I need a vegetarian recipe too . Really looking forward to some help!!!
      Thanks a million,
      worm@work
  • Recently Browsing   0 members

    No registered users viewing this page.