Dick,

Eh. I'm sure it wouldn't make that big of a difference, so long as you
adjust for the feel of the dough. Mine was a bit tacky, but not sticky at
all. If I had a scale like yours, I'd try this:

Day 1, 9:30pm 16.75 ounces Water + 4.25 ounces starter + 8.25 ounces coarse
whole wheat, ferment at 69F.

Day 2, 7:30am add 2.25 ounces coarse rye, 9 ounces KA AP flour, 6 ounces
wholespelt flour, 1 tbs + 1/4 tsp salt.

Knead fully, then refrigerate 24 hours. Then, form boule, ferment at 69F for
5 hours.

Slash, then bake at 490F for 35 minutes, the first 15 minutes with steam...

And like I said in my write-up, though I used steam and a stone, I'm sure a
cold start on a baking sheet would produce fine bread. Spelt flour is
expensive stuff, though. I enjoy making bread with it, so I swallow my shock
every time I buy a bag of spelt berries, but if you go out looking for whole
spelt flour, expect a hefty price tag.

--
Jeff

Dick wrote:

That looks really good, Jeff. But I guess it would be folly to try it with
my scale which weighs to a precision of only 1/4 ounce.

"Jeff Miller" wrote in message news:mailman.0.1192289683.86827.rec.food.sourdough @mail.otherwhen.com...
... If I had a scale like yours, I'd try this:

Day 1, 9:30pm 16.75 ounces Water + 4.25 ounces starter + 8.25 ounces coarse
whole wheat, ferment at 69F.
Day 2, 7:30am ... (etc.)

Well, that might work, assuming .25 ~= 1/4. But, you know, the clocks
around here can be a bit off. Thermometers are good, though (though
my better ones are poisonous).

And like I said in my write-up, though I used steam and a stone, I'm sure a
cold start on a baking sheet would produce fine bread.

It has been mentioned that lit gas ovens are full of water vapor (as well as
greenhouse gas). Stones affect nothing but the part of the loaf they are
in contact with (or surround).

Laureate Gore approves of tricks like avoiding the preaheating of ovens.

I wonder if hedge berries can be substituted for spelt berries?

On 10/13/07, Dick Adams wrote:



Well, that might work, assuming .25 ~= 1/4. But, you know, the clocks
around here can be a bit off. Thermometers are good, though (though
my better ones are poisonous).


Yes, just like your beloved bromated flour.

And like I said in my write-up, though I used steam and a stone, I'm sure
a
cold start on a baking sheet would produce fine bread.

It has been mentioned that lit gas ovens are full of water vapor (as well
as
greenhouse gas). Stones affect nothing but the part of the loaf they are
in contact with (or surround).


Maybe so, but truly, my gas oven was very well ventilated. Whatever water
vapor the gas oven produced on its own disappeared before it made itself
known.

Laureate Gore approves of tricks like avoiding the preaheating of ovens.


Yes. I agree. And will likely follow his teachings in the future.

I wonder if hedge berries can be substituted for spelt berries?


I recommend you try dingleberries.

"Jeff Miller" wrote in message news:mailman.3.1192333974.86827.rec.food.sourdough @mail.otherwhen.com...

I recommend you try dingleberries.

Spelt berries are not in my local stores. I suppose that if I had an SUV
like all you yuppies do, I could rumble over to Whole Foods and buy a
pound of it for 5 bucks. I'd need a fancier oven, too, to bake in the way
Kenneth does.

Have you noticed what Google does to your fancy yuppie formatting?

... your beloved bromated flour (is poisonous) ...

Watch out for sodium benzoate, Jeff. It is everywhere.

Bromate does not survive baking temperatures.

On Oct 15, 7:47 am, "Dick Adams" wrote:

Spelt berries are not in my local stores. I suppose that if I had an SUV
like all you yuppies do, I could rumble over to Whole Foods and buy a
pound of it for 5 bucks.

Or... you could get some hulled barley. Remarkably similar. Has a
thick, hard seed coat just like spelt. Has the minerally taste just
like spelt. And rises poorly, just like spelt :-) I think Food Hole
sells it for $.79/lb...

But don't bother with the pearled stuff... Ughh.