alt Hacker NewsMany farmers here in Switzerland grow urdinkel - ancient spelt. In the USA most farmers grew it also until around the 1920s but then a new wheat came out that was easier to process. Spelt has thicker hulls and wears down the mill faster so the mills switched to the new wheat and the farmers all had to switch too.
Based on the name I think ur (ancient) Dinkel (spelt) is even older than regular spelt but I'm not sure. All I know is that it makes great crackers but terrible pasta and ok bread but not great.
Replies
Terrible pasta? I solely buy spelt (dinkel) pasta of I can choose.
Maybe you mean it gets more sticky if you cook it too long? But al dente I think it's amazing. It has a nutty taste that works very well with tomatoes if you ask me.
raw spelt is fantastic in beer. Malted spelt is indistinguishable.
I personally like spelt in bread. It provides a lot of aroma, especially for doughs that are overnight-leavened in low temperature.