Spelt question

stoneycakes

I've never worked with it before.  Anything I should know?  Or can I basically sub it in for regular flour in my normal recipes?

stoneycakes

I think I answered my own question by googling.  Looks like I may need to cut back on the liquid a bit, but I can still use my normal recipe.

stoneycakes

I'm making pizza dough.  I expected it to have less structure than when I use bread flour, but you saying that it's comparable to pastry flour makes me nervous now...

TJ1979

This is not cloth diaper related at all!

stoneycakes

I promised DH that I would not use traditional wheat in the crust.  I have some all-purpose Eikorn wheat.  Do you think that would make a better crust, @Mapleme?

stoneycakes

TJ1979 said:

This is not cloth diaper related at all!

LOL.  I already know all the things about CDs

stoneycakes

Mapleme said:

stoneycakes said:

I promised DH that I would not use traditional wheat in the crust.  I have some all-purpose Eikorn wheat.  Do you think that would make a better crust, @Mapleme?

I know nothing about Eikorn wheat.

OMG.  I know something Maple doesn't.  Nah nah nah naaaah nah!

TJ1979

Mapleme said:

stoneycakes said:

I promised DH that I would not use traditional wheat in the crust.  I have some all-purpose Eikorn wheat.  Do you think that would make a better crust, @Mapleme?

I know nothing about Eikorn wheat.


WHAT?!?! There's something maple DOESN'T know?!?!

stoneycakes

Alright.  I already made the 100% spelt dough.  I'm just going to make an Einkorn dough, too, in case the spelt one sucks. I've made bread with the Einkorn before so I know I can make a decent dough with it.  I'll let you know how it goes after dinner tonight

stoneycakes

Mapleme said:

TJ1979 said:

stoneycakes said:

I promised DH that I would not use traditional wheat in the crust.  I have some all-purpose Eikorn wheat.  Do you think that would make a better crust, @Mapleme?

I know nothing about Eikorn wheat.

WHAT?!?! There's something maple DOESN'T know?!?!

Sometimes a girl's gotta show her human side, yo.

But random note: In German, Einkorn means One Grain. Thought you otta know

Know it all

stoneycakes

Here's an update on my pizza crust experiment last night, if anyone is curious...

I used the ratios in this recipe for both crusts, but didn't follow the directions much. https://www.101cookbooks.com/archives/001199.html

The spelt crust came out pretty good.  It was not as chewy as I would like, but the dough was easy to work with and even the cornicione puffed up a bit.  All in all, not a terrible crust, but not a traditional NY style crust, either.

The Einkorn crust was impossible to stretch out by hand.  It immediately developed holes.  I ended up using a rolling pin on it.  The actual taste of the crust was really yummy.  It was almost buttery.  But DH pointed out that the texture of the crust was really similar to a Tony's frozen pizza.  LOL, he was spot on.

I saved some from both doughs and I'll make pizza again in a day or two to see how they perform once they'd had more time for the gluten to develop.

I'm glad I experimented because there were actually things about each crust that I liked. Now I want to try making my regular pizza crust with bread flour and add a little Einkorn in for flavor and a little spelt in for some extra crunch.  

Mandmeesh

Yum. Now I want pizza