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anothermother6
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 Tue, May 14 2024, 11:10 am
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I use 80% whole spelt and I find it exchanges perfectly for white flour in challah, cookies and cakes. It is sold commonly here in Israel...
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BusyBoys
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Tue, May 14 2024, 11:12 am
| tweety1 wrote: | | In regular cookies and cakes I generally don't see a difference. Anything with a dough exp rugalach I definitely do. In cooking I sometimes see a difference. Crepes I can't use spelt flour, cheese latkas -the texture is different. |
That’s what I’m seeing, but what about spelt makes it no good for crepes? Would you know the science behind it?
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amother
Poinsettia
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Tue, May 14 2024, 11:19 am
| graytness wrote: | I had this thought too and I got scared that maybe its not really spelt but then I thought as far as allergies go they wouldn’t be able to do that or they would get in big trouble.
I once got the bakol one. It definitely looked more genuine than the other ones but it didn’t taste very good and it made a weird dough that didn’t work nicely. It something on the package about vitaspelt idk what that means but I wonder if it’s more the real thing. | Vitaspelt is Sprouted spelt
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amother
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Tue, May 14 2024, 11:29 am
| tweety1 wrote: | | In regular cookies and cakes I generally don't see a difference. Anything with a dough exp rugalach I definitely do. In cooking I sometimes see a difference. Crepes I can't use spelt flour, cheese latkas -the texture is different. |
what happens in crepes and cheese latkes?
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amother
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Tue, May 14 2024, 11:32 am
so the ones that dont see a difference.
how can it be?
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amother
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Tue, May 14 2024, 11:33 am
| anothermother6 wrote: | | I use 80% whole spelt and I find it exchanges perfectly for white flour in challah, cookies and cakes. It is sold commonly here in Israel... |
really?
you manage to use whole spelt for challas?
it comes out good?
whats the recipe?
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