Wednesday, November 2, 2011
Baking with Spelt
I'm loving it. I bought a 25 lb bag of spelt when Ronia was born and of course I just had it ground at the Burwell Morgan Mill the last week of October.
Spelt is an ancient grain, more ancient than wheat and the Burwell Morgan Mill the oldest mill still operating in Virginia and entirely water powered. I've been using my sourghdough yeast (also since the baby was born) and cooking in the bread in big Cast iron pots from my mother-in-law. I joked to Ben that if he makes me a wood powered outdoor oven we will have gone to great lengths to eat bread that probably hasn't been eaten on a regular basis for centuries.
But it is worth it for the flavor alone. Spelt is nutty and a little mild and when it was freshly ground it had a really earthy aroma. It also works well in pancakes and cookies so the versatility factor is nice. Down side is that it is a bit pricier. Only thing I haven't tried it yet in is pizza.
Gotta get more coffee. BYe!