Your 2.4 lbs. of Organic Freshly Stone Milled Spelt All Purpose flour is milled about an hour before you pick it up, not before. I want you to get all the grain’s nutrients—which is lost due to exposure to air, light, and time; hence I ll coordinate with your ETA : )
Organic Spelt All Purpose flour is $28.20 for 2.4 lbs vacuum sealed in a Clear glass jar.
Spelt All Purpose flour is not good for humans since it spike the glucose level; Consume in moderation.
Spelt is believed to have originated around 8,000 years ago, likely in the Caspian region, as a hybrid between wild grasses and domesticated wheat varieties. The flavor of spelt flour is often described as nutty, slightly sweet, and earthy. It has a mild, wheat flavor that is not as strong as whole wheat flour. Spelt flour also has a slightly chewy texture, which makes it a good choice for bread and pasta.
Wheat berries stay good for up to 30 years if kept cool and dry. After milling wheat berries into whole wheat flour, nutrients in the flour drops within 3–7 days, and whole wheat flour goes rancid in about 2 weeks if left on the counter top exposed to air. If vacuumed sealed & refrigerated the whole wheat flour is good for 6 months.
Our USDA Certified 100% Organic Spelt Berries (whole grain). Premium, food-grade. Spelt is grown without herbicides, pesticides, or synthetic fertilizers—no Roundup®, fulvic acid, 2,4-D, or other chemicals. We never use glyphosate and test our berries to confirm they are glyphosate-free.
Freshly milled spelt all purpose wheat flour is great for baking goods because the bran and germs are sifted out. Your dough will be easier to manipulate, lighter, and easier to knead, but once again not great for your health. Its has the same make up as modern wheat with 42 chromosomes. Spelt’s gluten is robust and has strength. It will rise and have bigger bubbles in the sourdough. However it does have the D Chromosome that causes sensitivity in some people with gluten issues.
Spelt has more iron, manganese, copper, and B vitamins than modern wheat but most of this is sifted out for all purpose (Any) flour. It tastes nutty and a bit sweet, which improves muffins, scones, and pastries. It can often replace all-purpose or whole wheat flour 1:1.
Your 2.4 lbs. of Organic Freshly Stone Milled Spelt All Purpose flour is milled about an hour before you pick it up, not before. I want you to get all the grain’s nutrients—which is lost due to exposure to air, light, and time; hence I ll coordinate with your ETA : )
Organic Spelt All Purpose flour is $28.20 for 2.4 lbs vacuum sealed in a Clear glass jar.
Spelt All Purpose flour is not good for humans since it spike the glucose level; Consume in moderation.
Spelt is believed to have originated around 8,000 years ago, likely in the Caspian region, as a hybrid between wild grasses and domesticated wheat varieties. The flavor of spelt flour is often described as nutty, slightly sweet, and earthy. It has a mild, wheat flavor that is not as strong as whole wheat flour. Spelt flour also has a slightly chewy texture, which makes it a good choice for bread and pasta.
Wheat berries stay good for up to 30 years if kept cool and dry. After milling wheat berries into whole wheat flour, nutrients in the flour drops within 3–7 days, and whole wheat flour goes rancid in about 2 weeks if left on the counter top exposed to air. If vacuumed sealed & refrigerated the whole wheat flour is good for 6 months.
Our USDA Certified 100% Organic Spelt Berries (whole grain). Premium, food-grade. Spelt is grown without herbicides, pesticides, or synthetic fertilizers—no Roundup®, fulvic acid, 2,4-D, or other chemicals. We never use glyphosate and test our berries to confirm they are glyphosate-free.
Freshly milled spelt all purpose wheat flour is great for baking goods because the bran and germs are sifted out. Your dough will be easier to manipulate, lighter, and easier to knead, but once again not great for your health. Its has the same make up as modern wheat with 42 chromosomes. Spelt’s gluten is robust and has strength. It will rise and have bigger bubbles in the sourdough. However it does have the D Chromosome that causes sensitivity in some people with gluten issues.
Spelt has more iron, manganese, copper, and B vitamins than modern wheat but most of this is sifted out for all purpose (Any) flour. It tastes nutty and a bit sweet, which improves muffins, scones, and pastries. It can often replace all-purpose or whole wheat flour 1:1.
