"Jeßus" > wrote in message
...
> On Wed, 3 Feb 2016 07:23:10 -0500, S Viemeister
> > wrote:
>
>>On 2/2/2016 8:28 PM, Je?us wrote:
>>> On Tue, 2 Feb 2016 17:17:30 -0500, S Viemeister
>>> > wrote:
>>>
>>>> On 2/2/2016 1:49 PM, Je?us wrote:
>>>>
>>>>> I made an experimental loaf with white and wholemeal flour mixes
>>>>> yesterday, I liked the result. Better than either wholemeal or white
>>>>> on their own.
>>>>>
>>>> My 'everyday' loaf is 40% wholemeal and 60% white.
>>>
>>> I did 30% wholemeal... the research shall continue until I think I've
>>> got it right. At some point I'll start experimenting with spelt as
>>> well.
>>>
>>I have some spelt in the freezer - I should do something with it.
>
> It agrees with me better than wheat (I have a mild wheat intolerance),
> which is why I want to use it. But as you would know, it's a lot
> harder to make decent bread with spelt... it comes out very heavy.

Ahh that is what I wondered. Lack of gluten?



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