Spelt Flour
Ancient wheat relative with sweet, nutty flavor. Popular in artisan sourdough for its distinctive taste.
sweetnuttyhoneyed
14.5g
Protein / 100g
60–72%
Hydration Range
weak
Gluten Strength
100%
Max in Blend
Nutrition Facts (per 100g)
Calories364 kcal
Protein14.5g
Carbohydrates70.7g
Dietary Fiber9.3g
Total Fat2.54g
Iron3.77mg
Source: USDA FoodData Central (FDC #2003587), Foundation data
Sourdough Baking Guide
Hydration
Reduce hydration 3–5% vs bread flour. Spelt gluten is fragile and overhydrating makes it unworkable.
Recommended range: 60–72%
Gluten
Weak: blend with bread flour for best results
Fermentation Speed
Ferments faster than white flour. Shorten your bulk fermentation time.
Tips
- 1.High protein but weak, extensible gluten: handle gently and avoid over-mixing.
- 2.Reduce hydration compared to bread flour; spelt absorbs less water.
- 3.Ferments faster than bread flour: shorten bulk fermentation by 15–20%.
- 4.Beautiful flavor but less oven spring than wheat. Use gentle shaping.
Related Flours
Try a Recipe
Sources
- Nutrition data: https://fdc.nal.usda.gov/food-details/2003587/nutrients
- Spelt sourdough guide: https://www.theperfectloaf.com/spelt-sourdough/