My long time friend Yoram has been working on a website to help people assess their carbon footprint and work towards limiting their impact on the environment. This is an exciting bit of social-environmental webware. Pay him a visit at:
http://www.carbonsalon.net/
Jennifer Muller
Today at 6:20am
Hi Warren, I hope you are well. Your daughters look beautiful! I have been enjoying your bread cookbook but wanted to ask you a question about spelt. I used your recipe but cut out the white flour as I was trying to make it with just spelt. However, it wasn’t done on the inside when it should have been, and I noticed that the spelt just keeps taking in more and more water when kneading it. Do you have any suggestions for making just spelt bread with no other flour or do you always suggest using white or wheat with it? Thanks!
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Today at 7:20pm
Hello jennifer,
Greetings to ol’ England. We are in sunny Canada and the girls are asleep – almost…
Always nice to talk about bread!
Baking with all spelt is nice and flavourful. As there is so little gluten to make the dough stiff, I tend to work it quite wet in the mixing bowl and kneed it as best I can in the bowl. it does not need as much kneading. then I put it in loaf tins and bake it as usual. If it is raw in the inside, then you could try baking it longe at a slightly cooler termperature.
Good Baking,
Warren
We’ve landed and set up house in Richmond Hill, just north of Toronto in Ontario, Canada. Our garden is filled with wild flowers and large patches of raspberries. I am directing the Teacher Education Program at the Rudolf Steiner Centre Toronto. Luciana is knitting up a storm and taking care of our lovely little girls.
The sourdough starter made the long journey from England to Brazil and at last to Canada. It was a bit sluggish at first, but soon sprung back to life. And the wheat, the hard Canadian wheat is a pleasure to work with, much more elastic than what I had grown used to in England. Tomorrow I am going to consult on my first new bread oven project. A workshop is soon to follow.
