I think it is the same as with regular wheat flour. The whole grain flour is processed with the entire grain, including the germ, and the white flour is just the endosperm (interior) of the grain with the outer husk removed.
When I bake, I use the whole spelt flour. I find that it has better texture and flavor, and holds more moisture, than white spelt flour.
Usually, when I bake with spelt, I use a ratio of between 40-50 percent regular, unbleached all purpose flour to spelt flour. Unless it is something where more texture is a good thing, like pancakes or rustic bread. In that case, I just go for all spelt.
Thank you So more whole spelt than white spelt flour ? It's my first bread making experience Also if been making starter with only white spelt and water Is that ok
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When I bake, I use the whole spelt flour. I find that it has better texture and flavor, and holds more moisture, than white spelt flour.
Usually, when I bake with spelt, I use a ratio of between 40-50 percent regular, unbleached all purpose flour to spelt flour. Unless it is something where more texture is a good thing, like pancakes or rustic bread. In that case, I just go for all spelt.
So more whole spelt than white spelt flour ?
It's my first bread making experience
Also if been making starter with only white spelt and water
Is that ok