“This flour made very acceptable well-risen loaves, without any spelt bitterness (although I did add some raisin mush to be on the safe side). I will try to get acceptable loaves using some wholemeal spelt flour in the future.”
“I use this 100% to make bread. It's soft and tasty. I take a section out each time to do something else with. I made a lid for a meat dish. I rolled fruit and spices (no egg or added sugar, but quite a lot of butter) into a flattened piece of dough and baked it with the bread. I fancy a spicy mashed pulse rolled in and I will try that soon. These are all the old recipes they used to follow a couple of hundred years ago. I watch Jas Townsend videos for more ideas about 18th.century cooking. For Christmas I will be using ghee, not butter, as I have a lactose-intolerant daughter-in-law. We'll see how it turns out.”
“Lovely, light flour with good gluten strength. Used successfully with very strong white flour for sourdough (20%) and a wholemeal loaf with very strong wholemeal (50%). Great flavour.”
