Nelstrops Spelt White
United Kingdom
White spelt, 100% English grown, milled by a family firm trading since before the railways. The pack claims 12.4% protein and repeats the familiar spelt story: nutty flavour, easier to digest. The digestibility claim is folklore rather than science, but the practical point stands: spelt's gluten is weaker and more fragile than wheat gluten, so a dough built on this alone slackens if you mix or ferment it like a wheat dough. Handle it gently, keep hydration moderate, and either bake it as a specialty pie or blend 20 to 30% into a strong white for flavour without losing structure. Currently sold in a plain brown bag while a printed one is prepared.
Contains: spelt
How the calculator uses this flour
- Fermentation window. The calculator expects the dough to peak after about 5 h at 22°C, inside a 2.5–8 h window. In the fridge at 4°C, it holds up to 18 h.
- Hydration range. From its specs, Pandough estimates 55–62% water, and the calculator's hydration band starts there. For Traditional Napoletana in a 290°C home oven, it recommends 60–62%.
White spelt, 100% English grown, milled by a family firm trading since before the railways. The pack claims 12.4% protein and repeats the familiar spelt story: nutty flavour, easier to digest. The digestibility claim is folklore rather than science, but the practical point stands: spelt's gluten is weaker and more fragile than wheat gluten, so a dough built on this alone slackens if you mix or ferment it like a wheat dough. Handle it gently, keep hydration moderate, and either bake it as a specialty pie or blend 20 to 30% into a strong white for flavour without losing structure. Currently sold in a plain brown bag while a printed one is prepared.
Bakes with this flour
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Spelt White vs Light Spelt Flour
Strength
——Protein
12.4%13.2%+0.8%Hydration
——Maturation
——Spelt White vs Light Spelt Flour
Spelt White | ||
|---|---|---|
Strength | — | — |
Protein | 12.4% | 13.2%+0.8% |
Hydration | — | — |
Maturation | — | — |