This Week @ Tree-Top Baking...
This week we bake for the first time this year Sprouted Spelt. It is very similar to our very popular Sprouted Wheat. The Sprouted Wheat has a slightly pronounced nutty (richer) flavor then the wheat.
The process start out with "sprouting" the spelt berries for two days. They are ready as soon as the grain can be easily broken, but long before there is any visual "sprouting". If the grain was let fully sprout, the natural enzymes in the berry will basically "eat" the gluten resulting in a... well lets say brick.
Spelt berries soaking... day one.
Dough just coming together.
Dough fully mixed.