In this workshop, you will learn about the delicious potential of spelt and how to use it as a stone ground flour in naturally-leavened breads. Two recipes using a scald are featured: one hearth loaf and another 100% whole grain pan loaf. Discussion revolves around these recipes, with a focus on the extensibility of this unique grain. Demonstrations are from a home kitchen using the Dutch oven method of baking and feature fermentation cues, shaping, scoring, and baking. We trouble shoot your questions toward the end of class.
