Hi. Thank you for visiting us.
Our Farm Favorites Recipe Book contains about 200 recipes using garden crops that we grow here in Idaho and then sell at local farmers’ markets. There are a few grain recipes, but it is not exclusive to spelt recipes. My theory for using spelt is to substitute it into any of your whole grain recipes that you find, and then your “playground just got a whole lot bigger,” so to speak. Just use it!
However, we do have a method to share some of our favorite, most used spelt and pastry recipes with you. To get these recipes, you will need to request them in the box below. Then, check your email to get the recipes. They are definitely worth it. You will not be swamped with emails from us once you sign up. Just an occasional holiday greeting and hopefully spelt sale.
I also have a few recipes below if you continue reading this page.
Our Farm Favorites Recipe Book contains about 200 recipes using garden crops that we grow here in Idaho and then sell at local farmers’ markets. There are a few grain recipes, but it is not exclusive to spelt recipes.Add to cart
1. Baking with spelt is similar to baking with other flours, however, due to spelt's solubility, bakers often notice that a little less water is required. When using your favorite recipes, it is suggested that you use 3/4 of the liquid that you normally would use. More liquid can then be added until the look and feel of the batter is satisfactory.
**Be sure you make note of what you do so you can repeat your successes**
2. Spelt has fragile gluten meaning that the initial mix time (when water is first added to the flour) should be no more than 4 minutes - although 3 1/2 minutes is ideal.
3. Mix the flour/liquid enough to get the dough to become homogenous (smooth). Once mixed, you can treat the dough as though it were made with regular wheat.