Pasta made from Spelt

less filling more tasty

Spelt pasta extruded in bronze, dried slowly at low temperature. Made with 100% superior quality spelt(farro) flour.

#PANTANELLA #SPELT #PâtesEpeautre.

Out of the oven - Multi-seeded sourdough using an Alaskan levain, 9% scalded home milled Emmer grain, 5% scalded cracked Spelt grain, 6% scalded home milled pulses, 80% Marriages very strong white Canadian flour, sage plus 65g mixed seeds.
#sourdough #bread #breadposting #flour #milling #canadian #sage #spelt #pulses #alaskan #emmer

Out of the oven and smelling good - multi-seeded sourdough using a San Francisco levain, 9% scalded home milled Spelt wheat grain, 5% scalded cracked rye grain, 6% scalded home milled pulses, 80% Marriages very strong white Canadian flour, sage plus 65g mixed seeds.
#sourdough #bread #breadposting #flour #milling #canadian #sage #spelt #pulses #rye #sanfrancisco

Well pleased with this batch! Crumb shot of my multi-seeded sourdough after 5.5hrs in the proofer @ 26°C using a rye levain, 9% scalded home milled Spelt wheat grain, 5% scalded cracked rye grain, 6% scalded home milled pulses, 80% Marriages very strong white Canadian flour, sage plus 65g mixed seeds.
#sourdough #bread #breadposting #flour #milling #canadian #sage #spelt #pulses #rye

Crumb shot of my multi-seeded sourdough using a Colorado levain, 9% scalded home milled Spelt wheat grain, 5% scalded cracked spelt grain, 6% scalded home milled pulses, 80% Marriages very strong white Canadian flour, lemon zest plus 65g mixed seeds.
#sourdough #bread #breadposting #flour #milling #canadian #lemon #spelt #pulses #colorado

Out of the oven and smelling good. The lemon zest makes it smell great! Multi-seeded sourdough using a Colorado levain, 9% scalded home milled Spelt wheat grain, 5% scalded cracked spelt grain, 6% scalded home milled pulses, 80% Marriages very strong white Canadian flour, lemon zest plus 65g mixed seeds.
#sourdough #bread #breadposting #flour #milling #canadian #lemon #spelt #pulses #colorado

Frozen sourdough

Before we went on vacation I froze my starter. This is now the first bake with the thawed starter.

It got refreshed 4 times and as the picture shows, quite a good rise.

The picture also shows that my shaping has room for improvement.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

Spelt baguette

As is often the case with me when I use spelt flour, the dough is too soft, at the end of the bag it will be fine, and then I’ll forget to write down the recipe, so next time I buy spelt flour I have to start again.

@teamsauerteig @brotbacken #bread #brot #baking #backen #sourdough #sauerteig #baguette #spelt #dinkel

https://breadtopia.com/spelt-and-rye-scald-sourdough-bread/

#bake #rye #spelt #bread #yeast #baking powder
14673889

遺傳穀物係乜嘢？
„傳統穀物"是指像
它們在科學家開始大幅改變它們之前就已經種植和傳承了，這種改變始於20世紀初至1980年代末所謂的“綠色革命”。這些穀物有時被稱為“古老穀物”或“Urkorn（德語）”，但這並不完全正確。它們並不古老，但它們沒有被育種或基因改造以創造更大的收成或者最適化於肥料、除草劑或殺蟲劑的使用。
例如:
‣ 小麥（Tritium aestivum L.）如Rotkornweizen、Gelbmehlweizen，
‣ 古小麥（Triticum aestivum spelta）如Oberkulmer Rotkorn，
‣ …

了解更多：

https://bit.ly/24hERitage

Crumb shots of my multi-seeded sourdough using a rye starter, 9% scalded home milled spelt flour, 5% scalded home milled rye wheat, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage and 65g seeds. Really pleased with the crumb photos. A tasting shortly!
#sourdough #bread #breadposting #rye #canadian #sage #pulses #spelt #baking

@neingeist @jollysea Würde linguistisch Sinn machen:

Quasi #Spätzle als Entwicklung vom #Spelt-Porridge bzw. Dumpling-Teig...

After 5.5hrs in the proofer @ 26°C and 3 hours so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight @ 7°C - seeded sourdough using an Alaskan starter, 10% scalded home milled Emmer flour, 4% scalded home milled Wakelyn’s Population flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped rosemary, lemon zest & 60g seeds.
#sourdough #bread #breadposting #alaskan #canadian #lemon #rosemary #spelt #pulses #emmer #wakelyns

After 5.5hrs in the proofer @ 26°C and 2hrs so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight in the fridge - multi-seeded sourdough using a Tartine starter, 10% scalded home milled Spelt flour, 2% scalded home milled Wakelyn’s Population wheat, 2% rye, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers.
#sourdough #bread #breadposting #tartine #canadian #driedflowers #sage #spelt

Crumb shots of my multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers.
#sourdough #bread #breadposting #colorado #canadian #driedflowers #sage #spelt

After 5.5hrs in the proofer @ 26°C and 2hrs so far in the fridge @ 7°C. Baking tomorrow morning after the rest of the afternoon and overnight in the fridge - multi-seeded sourdough using a Colorado starter, 14% scalded home milled Spelt flour, 6% scalded home milled pulses, 80% very strong white Canadian flour, chopped sage, 60g seeds and dried flowers.
#sourdough #bread #breadposting #colorado #canadian #driedflowers #sage #spelt

Crumb shots of my multi-seeded sourdough using a rye starter, 10% scalded home milled Emmer flour, 10% scalded home milled Spelt flour and 80% very strong white Canadian flour
#sourdough #bread #breadposting #spelt #emmer #flour #milling #canadian #rye