nowonmai's blog

just checking to see if the new system works. some breads from work!

Have just started using spelt flour, after reading waay too much about. The results are amazing, with the flavour different to anything i've produced thus far. It seems to produce - in tandem with high protein white flour - a crumb that is different in texture to anything else, and is extremely appealing in terms of both mouthfeel, and aroma. the next experiment is 100% spelt!

just spent a brilliant day off playing around with some ratios and methods, and had to put pics up. made a 30% wholemeal rye, which came out lighter textured than i expected, but with a huuge kick of flavour (also my first foray into using diastatic malt, as i just sprouted my first batch of barley). also made a 40% spelt, as i was playing with the mixer at work and wanted to try a technique out i had read about....i think i prefer doing it all by hand! the last was a 50% wholemeal ciabbata style, which didnt come out quite as planned but still tasted great!

 read more »