Viewing entries tagged
spelt

100% spelt profiteroles

100% spelt profiteroles

Not all flour is created equal, especially whole grain flours. Products that were once elastic can become sticky, once light and fluffy muffins can become dense and crumbly without a second thought to the baker's fragile ego that wants nothing more than a delicate, warm pastry first thing in the morning. At a certain point, we are just going to have to accept that whole grain baking is not going to be as easy, or as predictable, as baking with refined flour. I would emphasize that not only is this not a bad thing, with a skilled hand and a little patience, it can be better!