How does stone-ground spelt flour differ from standard white wheat flour in baking?

This spelt flour is stone-ground using low-heat processing, a method designed to preserve heat-sensitive nutrients and the natural character of the grain. Unlike refined white flour, which removes the bran and germ, this wholegrain product retains all three parts of the kernel: the fiber-rich bran, the nutrient-dense germ (containing B vitamins and unsaturated fats), and the starchy endosperm. This composition gives the flour a mildly sweet, nutty flavor and a darker color. In baking, the higher protein and fiber content means the flour absorbs more liquid than standard white flour. This can result in a denser, more substantial crumb in breads and pastries, offering a rustic texture rather than the light, airy structure typical of refined wheat products. It is best used for hearty breads, flatbreads, pancakes, and muffins where a deeper grain flavor is desired.