There is no salt in this recipe but you can add half a teaspoon when you are making the dough. Not 191%? Evening: Mix and knead into a ball of dough. £2.00 (40p/100g) 2.00. save 50p. Two are mine and I picked up a spare over Spring Break. The spell for spelt is now complete, finally the last piece of the puzzle fell into place.The fact that this is hand-written (and you can't find this by a google search) only adds a mystic aura akin to unobtainium. --mix levain and water and honey together, put flour on top and mix using soft scraper to a rough ball, 10m----knead by hand to develop gluten, dough very loose, 1:20h-fold dough and it is firming up from salt, 2:10 fold and put into a preshape of a batard and see how it is as it ferments(I think I am off 10 minutes in notes-I subtracted wrong). So when I saw this lovely Sourdough Spelt Bread on Chews Wise, I knew I had to try it. Top did not open much. We are sure you will love it as … Don’t forget to maintain and store your starter back to the fridge. This recipe was originally in grams and has been automatically converted to other measures. Tiny S&F to make it smooth. I was wondering if I did a autolyse prior to mixing with starter how long should it go? Second is same thing but with Chia seed. I wanted a 100% Spelt loaf so I used a combination of whole grain and white Spelt bread flour. Price $10.00. Lovely crumb shots and recipes. I also used a 100% hydration levain instead of a stiff levain. Mix until incorporated, then change to speed 2 for 5 minutes. Out of the fridge the dough was OK but still sticky, it did not really form tight walls. Biga Naturale. Clear: 100% Whole Wheat Sourdough quantity. This small feed favors the development of the yeast over the LAB, but the LAB will catch up anyway. 150 grams bread flour. 100% sourdough spelt bread. I think that you should post the transcription and of course your bread too. I break the starter up in the water so that the water turns milky in color. So as long as the salt is added last and alone you are ok. Thank you Benny. And there are adjustments only you can make.The time scale maybe different for you because of room temp. Hi, this is my first post. This recipe will work for any whole grain, gluten containing flour. For now, it's bench proof only. Quick View. Ferment overnight. George, Should say that I'm a newbie to SD baking, I'm still learning basic techniques and for sure making mistakes. You do not have to do a overnight retard at all. Simultaneously I went to a stiff levain  of spelt and felt that I could go forward with this, had better flavor and I felt also more and more that the levain was the key to making really good spelt bread---my motivation was taste and texture. Description; Ingredients: Water, ground spelt whole wheat flour, unbleached spelt wheat flour, spelt leaven (ground spelled whole wheat flour, water), sea salt, acid ascorbic acid (vitamin C). Seriously though, I can't help being taken aback at the bloom and crumb of these loaves. Limit serving size: Do not eat more than 3 … Sliced White and Wholemeal spelt sourdough bread This sourdough bread has been expertly crafted with slow-fermented dough made from white and wholemeal Shipton Mill spelt flour, for a rich, nutty flavour. Quick View. It's always so dicey making sourdough with fresh-milled flour and trying to get it to proof before it turns to goo. POM White Ultra Moist Bread. That is when I reread Wink's posting here  and saw that this little meal might be a sensible approach and then to I remembered Rubaud too. Nutrient dense, full of fiber and easily digestible because of natural fermentation, a slice of real whole grain bread keeps me cravings-free until the next meal. Quick View. I am just so happy that you found this useful. Spelt has attributes similar to regular wheat in bread baking and although the gluten network in spelt is a little bit weaker and less elastic, there is enough of it to produce a loaf of good volume. Spelt is a fascinating grain. Spelt is a fascinating grain. Fascinating! It is very easy and safe way for a home baker to make steam. Anyway, that was my series of thoughts. The milled flour is sifted to remove any large pieces so that I have a nice flour that is about 95% extraction. first attempt at this 2 stage levain for me. I might have to start changing my starter feeding protocol before building my levain. I love the look of the loaf. For example, I read some German recipes for spelt using scalds and I found they were easy to do, but the payoff was only slightly incrementally better. Just looking at your photo and the fact you said that it nearly doubled in size has me thinking that it may have over-proofed some on you. Share . It is also important to note that it has been cold fermented for 18 hours. I frequently put it in the fridge just to calm down the fermentation before I bake it--I may have said this to you. Each time you feed, it starts a new lag period. You have inspired me to try a sourdough spelt. 100 grams Sugar. Exciting and frustrating at the same time :-), I think you are not too far away from where you want to be. Price $10.00. Having just recently devoured every episode of the inspirational Michael Pollan series Cooked on Netflix1, I came away with a sudden urge to drop everything and get some fresh dough between my fingers and mix up this spelt sourdough bread.Throughout the entire series, he was on screen rallying behind slow food, especially so in the “Air” episode where Pollan points out that … Members with 50+ points can Swap Starters, Members with 100+ points receive a free ebook, Members with 1000+ points receive a free banneton. I tried it with fresh ground spelt too and this seemed to work better than just a simple 1 to 4 feed. I dont plan on a retard. George Q. I am so happy that this worked for you SoniaR! 3:00h-fermentation going strong ,go directly from pre-shape to shape and put in banneton and put in fridge right away as dough was fermenting fast and kitchen was at 74 degrees F, not usual 68 F. This will work fine and I have done this other times too to see if there is any difference. I like making 100% Spelt Sourdough every now and then and thought it was time to write down the formula that I use. The last and most wicked thing that is almost unknown is Glucomannan. ), very tolerable for wheatintolerant people :D. This question is for testing whether or not you are a human visitor and to prevent automated spam submissions. Even then, if you mix it all together , salt included , you may find as I did that you get the tightening up of the dough at the same time you want to develop it and the dough tears a bit, which you are trying to avoid. The body processes it easier :) but most places in europe (netherlands where I'm from) use spelt in combination almost always with wheat. 125 grams Bread Flour. Nice sharp edges with the bread cutting machine. I am not a good typist at all. I have had no good results using 100% freshly ground Spelt. The wonderful thing about using a sourdough starter in your bread is that it’s very forgiving for long fermentation periods. Keyword: side dish, sourdough bread: Servings: loaves. Add a Comment Comments Comment could not be saved. SKU: inewa-spelt-sourdough Category: Inewa Bakery. 550 g Please note that the requested product is not available at the selected store. 70 gram Wheat flour 12% protein content; 30 gram water; 19 gram sourdough starter 100% hydration; Main dough. is given a 30 minute soak to absorb the water before adding in levain and eventually salt? 100% Whole Wheat; 14 Grain; 7 Grain with Flax; Cinnamon Raisin; Colorado Cracked Wheat; Country Morning White; Double Fiber; Honey Sweet Whole Wheat; Jewish Light Rye; Kids Soft Wheat Bread; Kids Soft White Bread; Multigrain Oat; Nut & Oat; Rocky Mountain Sourdough; Spelt; Spelt Ancient Grain But I will try your method next time. I found it that spelt responds best to a gentle mixing and not over kneading. The way I do the scald is painless: put spelt and water in heatproof bowl and put in microwave. I've done simple sourdough and it will hold up amazingly well. But the dough is behaving itself now. You likely can't believe you saw right?? Biga Naturale. The Spelt flour I mill myself. The fridge is just jam-packed full of groceries and leftovers all the time to keep everyone fed. Then from this last you use 115 g  of Build B into the bread. Ingredients (to make 4 loaves of approximately 500 grams each) Method: 1. Enjoy baking with spelt flour – it’s easy to work with and spelt breads will reward you with a very agreeable sweet and slightly nutty flavour. Thanks for posting it. I see you understand the necessity of these two stages or three if using it to leaven the dough. Home / Sourdough Bread / 100% Whole Wheat Sourdough 100% Whole Wheat Sourdough $ 5.00. My recipe below is … By just going through the process in three stages, you'll be all set. Did you find that the scald improved the keeping quality of this bread? I really like the taste of spelt and I wanted to get the texture  and taste right too. I checked the dough a couple of times and decided to take it out because it seemed almost x2 volume and I saw it bubbling underneath a thin skin.The dough pushed back a bit when gently pressing a finger to it. Well at least partially :-) Tried 10% less water and watched over the proofing cycle tightly. The organisms need a little time to sense their environment and re-orient themselves to the change that refreshment brings (pH, nutrients, waste products, etc.) There is plenty of recipes for sourdough rye bread out there. with a rye starter (105g) instead of a spelt starter and sure enough about three + hours into the ferment, the spelt dough is tightening up with a folding so nicely! This 100% whole grain sourdough bread is a rich and delicious. 0 in trolley. Energi Loaf. For this honey spelt sourdough bread, we are going to be fermenting the entire dough for at least 20 hours. Try it and see. The dough isn't mixed very long as the gluten  of Spelt isn't as strong as Wheat. While a dough without added gluten might spread out, Becodur® Dinkel brings structure to support the shape while leavening. My kitchen is quite hot 26C and my fridge is constantly used by family so it does not go below 7C.I reduced the initial rise time to 2.5 hrs, fridge retard time 5 hrs. Quantity. I made one yesterday with a scald , a three step levain and using fresh ground Maverick spelt-which has a reddish tint: Im afraid to show you my little loaf. Proof until doubled. Often with a fragile gluten matrix, too much yeast can rip the matrix apart during the rise. The salt is then added and mixed into the dough. Earlier in the year I used my garage or outside as my cooler. Spelt is an Ancient Grain – a highly nutritious alternative to conventional wheat. Keyword: sourdough bread: Servings: loaves. Cover it and leave it over night. Certified Organic Stoneground 620g . Energy. GeorgeQ, if I got anything wrong, please let me know! I've been playing with an old rye starter and had 105g of slowish rye starter at peak. Spelt, Rye & Khorasan An improved version of the Spelt & Rye. Combine all ingredients in a mixing bowl, mixing well. So when I saw this lovely Sourdough Spelt Bread on Chews Wise, I knew I had to try it. And your note says 'bulked fast'... was that before, after, or during the fridge time? Have you heard of Einkorn before? I'm sure that you could do that. Whatever you think normal or appropriate should be OK. 30, 40, 60 minutes. 1% RI. So let go of the idea that 100% whole grain sourdough bread is just about the good-for-you-fiber, and embrace it as something that deserves its own recognition, as a bread that is meant to be noticed, tasted and enjoyed. Perhaps that is what has been going wrong for me. But its a very ancient wheat and therefore for wheat intolerants (like me), very tolerable. I'd like to see photos if you took them. Next time, reserve 10% of water, add back if needed, and don't let it get to be double in size-say 50% larger and bake it. George. I just wanted to share a small thing. The crumb was very dense and the loaf felt very heavy, this is what id expect from a spelt or whole grain flour, still tasted good though. I used my starter 100% whole spelt, boosted twice to 1:2:2 before the mix. There is a lot of flexibility built into it for additions and all other sorts of modifications. I am so sorry, I meant to include this page above and I will correct it. 100% whole grain sourdough with a three stage levain. Instead of kneading at the 10 minute mark? Rye for good bacteria and minerals, high protein Khorasan for a taller loaf and crumb character ... Honed by more than a decade of continuous practice Eleven can be relied on for … I don't remember seeing another 100 whole grain sourdough look like this, spelt or otherwise. I modified a little and was curious of your thoughts (its bulk fermenting now): 350 g Sprouted Spelt 150g King Arthur Bread Flour 100g Oat Flour 25 g Olive Oil 11g sea salt This is precisely why I thought showing these bakes of spelt on TFL would give me some interesting feedback and you are making some good points. 100% spelt sourdough bread. Energy. I still use this recipe 6 years later as it’s a family favorite. What I found is that doing a refreshment of 1 to 4 (seed to flour)with an adjustment for 66% hydration is that the levain was acidic enough to degrade the spelt by the time it was fermenting; the little gluten in spelt was so weak it would pancake out when baked. Pumpkin is for Pretty This sourdough spelt bread has a nice taste that only spelt flour can provide. Why did you take it out of the fridge in the middle of the night? I bought some spelt from Bob's to play around with. This rye spelt sourdough is one of my staples. The dough is then left to rest for 30 minutes. 200 grams levain. This is promising for those who strictly adhere to a low FODMAP diet, potentially allowing them to eat … A serving contains. Content posted by community members is their own. All of the doughs are made with filtered water and sea salt and many are made using Heirloom grains e.g. So the more I baked, the more I felt that spelt could stand  alone and I tried to push it using different recipes to see the limitations of spelt. There were some holes that would go all the way through of a slice of bread. 100% Organic Sourdough Starter, 3 years old, very active and robust. That is when I remembered about yeast favored by small refreshments and I saw this used in muti-step rye recipes too; that each stage favored different aspects of the levain. Organic Bread of Heaven 100% Sprouted Sourdough. Spelt is easily soluble in water allowing nutrients to be efficiently absorbed by our bodies, making it easy to digest. I did find a paper that looked at the cell numbers of LAB and yeast during the refresh cycles of lievito madre done for panettone production. A Simple Loaf of 100% Rye Sourdough Bread. If you think there's interest, I could post the transcription, maybe showing it to you privately first to make sure I got it right! I use a little to get a very specific loaf. 498kj 118kcal. (For a spelt flour that requires a higher hydration level, then one could adjust the hydration level of the levain accordingly. Everything else seems very doable. There is plenty of recipes for sourdough rye bread out there. Your loaves look amazing, I'll be sure to give it a try!!! Give it a try and have fun with it. I slice and freeze my bread typically, too hot kitchen pantryPlanning to do some variations this week and will certainly post pics !Date syrup (silan)Orange juice Olive oilHerbs. If ya have, is it as good as Spelt or Millet? Feed the sourdough starter with at least several tablespoons of water and flour, equal amounts of each. Cover the bowl and store for maturation 2-4 hours at warm room temperature. The initial flavor has a little sweetness to but as you chew on it you get a little sour flavor. That is a neat idea, Dan! I also used a 100% hydration levain instead of a stiff levain. Organic Bread of Heaven 100% Sprouted Sourdough. I usually bake bread flour and AP flour sourdough boules with WW 100% hydration starter but bought some spelt ancient grain flours recently and thought I’d try this. https://www.breadexperience.com/whole-grain-sourdough-spelt-oatmeal-bread The loaf turns out great! Reusable bag. I've had it over proof in the fridge, so after I put it in, I keep rechecking it to make sure the expansion is slowing down. The only real stumbling block is the retard...there is just no way I can make room in my refrigerator for a shaped loaf of bread in a banneton. Used a German slitted proofing basket, wrapped in a plastic bag that trapped quite a lot of moisture getting out of the dough (is it OK?). From Levain B, use 100g in this bread; store remaining 105g in fridge for future bake at which time proceed as Levain B: add remaining 105g to 60g spelt and 40g water and ferment for new Levain B, Instructions for Final Dough - in 74F kitchen, 3:40 am: put dough in oven,covered. Yesterday I made this bread again and I had doors and windows open in the kitchen and was 78 degrees F. and I thought I could see the dough rise when I watched it. So I think that is not comparable with high quality wheat bread from the bakery. 100% RYE SOURDOUGH RECIPE. Today....day 4 I had a little spot of mold on the starter. before they begin growing again. https://pleasepasstherecipe.com/2018/07/20/100-spelt-sourdough-seed-bread There was an oven rise, yet it did not "split" the crumb into ear. The flavor is great and people at work really liked it. Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. Learn how to bake naturally leavened sourdough bread without all the fuss. Here are my photos starting with the spelt levain build: [IMG]http://i1201.photobucket.com/albums/bb346/dgordon3/spelt/SmallP1020435.j... [IMG]http://i1201.photobucket.com/albums/bb346/dgordon3/spelt/SmallP1020441.j... [IMG]http://i1201.photobucket.com/albums/bb346/dgordon3/spelt/SmallP1020450.j... [IMG]http://i1201.photobucket.com/albums/bb346/dgordon3/spelt/SmallP1020457.j... FYI, we make a 100 % spelt, with yeast, at work. Look no further! And so I rediscovered why it is that I got started baking with sourdough rye in the first place: the economics, the simplicity, the easy digestibility of the bread, and the versatility of a thin slice. Yet, I noticed (unscientifically) tasting the bread with and without the third feeding had a pretty consistent taste but the behavior of the dough and the more consistent rise was noted with the last feeding. But if made with 100% just spelt flour (and there different strains again too! I do fast spelt bread with normal dried yeast and it puffs like the best wheat bread. Ingredients. Although, this is a Canadian flour, it may not produce the same results with you. George. This did not occur to me at all. I just wanted to share a small thing. Inewa Bakery – 100% Spelt Sourdough Bread (570g) Organic Meadow - 2% Plain Yogurt (750g) ... Zoom. I have baked 100% spelt freestanding loaves and have a feeling for how quickly the dough rises during the sequence of stretch and folds. Bulk fermenting will depend on the temperature of your dough and room. Einkorn Sourdough Bread made out of 100% Einkorn flour is something you will never find in a bakery (its too expensive). Price $12.00. I have been kneading my spelt dough and I gather from your instructions above that it is not necessary. Send to a friend . Levain. I also fear I did not work the dough good enough - should have kneaded it a bit more and folded it wider (letter envelope style)My working and fridge temperature is high, although I timed shorter I still might have overproved.I baked with a DO, might be too big and not enough side support for the dough to push up. Proof 1 hour, divide and shape. How to Make a Rustic Sourdough Bread Loaf with 100% Organic Spelt UPDATE: The video is no longer available but the recipe and instructions are below! Adding Becodur® Dinkel into spelt bread dough brings significant volume improvement (40% on average). I came across this discussion with Dr. Debra Wink and Shiao-Ping and I thought here was missing insight that I needed:http://www.thefreshloaf.com//node/13525/my-imitation-chad-robertson039s-country-sourdough#comment-83047 So I began to understand  how to use a pure spelt levain for better texture and keeping quality and flavor with this three stage build, which is very easy to do. Thanks, George. George, has it occured to you that perhaps the dough is rising higher with the two step levain because you slowed down the yeast? I was wondering if it was heavy, as dense as it looks. I might have to get one just so I can make this bread! Normally my only 100% spelt loaf is a yeasted bread with a bit of treacle added (which is very nice.) My coworkers really liked the bread and I never even told them that it wasn't Wheat. The flavour is amazing. Nord Hat (symbol) Price $25.00. Hi Valeria, Thanks for the blog. The Fresh Loaf is not responsible for community member content. I really like the taste of spelt and do not get tired of it. If you want, you can message me on this but I am interested to see how you did, but you  sound pretty enthused. Products in the same department Additional discount. I've actually done this using sprouted spelt flour which needs a higher hydration level and when I kept the hydration at 65% but dough needed 80%+, the levain did not perform right; but making the adjustment in hydration in levain  for higher hydration required for sprouted spelt, then things worked much better)For these reasons this first feed is 4 times the  weight of the seed in flour weight. I've been baking 100% spelt bread for many years and have found a few … This seed gives off a clear goo when soaked and the clear good improves spelt bread a great deal. Price $10.00. This Real Sourdough is made with 100% Spelt Flour making a hearty and wholesome bread you can feel good about eating! Please give this a try . See the section above for more information. The dough is then left to rest for 30 minutes. I'm in the process of making spelt sourdough starter. 1 cup spelt sourdough starter 3 cups spelt flour 1/2 cup water 2 tablespoons orange juice 1/4 cup non-fat dry milk powder 1 1/2 teaspoons salt 2 tablespoons instant potato flakes 2 tablespoons honey 2 tablespoons melted butter. 50 grams Unsalted Butter (for the dough, room temperature) 8 grams salt. Inewa Bakery – 100% Spelt Sourdough Bread (570g) Organic Meadow - 2% Plain Yogurt (750g) ... SKU: inewa-spelt-sourdough Category: Inewa Bakery. I second the motion to give this post prime posting. 6% RI. I was looking at frequent (or small meal) refreshment favoring yeast over LAB. George your spelt hearth loaves are all very impressive, such a great crumb. Did it in the bowl because until now the rye has made it is so sticky. http://www.thefreshloaf.com/node/56564/tip-increasing-refrigerator-space-cold-proofing. Because of the ability of glucomannan to absorb water, you can quickly find you get very manageable dough with 80+% hydration. So if I think of them as (input, water, flour), the the first A is (starter 15g, 40g water , 60g spelt), the second build B is (output of overnight build of 115g, 40g water, 60g spelt flour) which yields 215g levain. White Spelt Sourdough Bread Makes 1 loaf With its three distinct stages of the starter, the ferment and the dough itself; this delicious white spelt sourdough has an appealing and complex sourdough taste and aroma. In the fall, though, when two of the three youngsters goes back to school (God willing and the creek don't rise) I will have room in my fridge again. Not a problem George Q, I ended up being able to copy the recipe and did make the bread. 680 gram Wheat flour 11.5% protein content; 170 gram Spelt flour 12% protein content; 550 gram water You may have to increase the water amount to get the … Ill go make a photo before the loaf is gone. 7 ½ dl water. Crispy Waffles {perfect with whole grain flour} February 11, 2017. After the last starter feeding, measure 40g and mix it well with the water and flour until it became smooth and liquid composition. If you are feeling old-World-adventurous, you can check out my 100% rye sourdough. Add a fantastic, crunchy crust and lots of nutrition compared to wheat bread, and you have a winner. George. One day before baking . A lot of them are a combination of rye and wheat, including one of my own here. Then I add the Spelt flour to the water and briefly mix until the dough is a shaggy mass. Spelt sourdough bread. I'm a techie nerd so I've baked your recipe into an excel file that I can figure out start to end schedule, Great news! The time scale was much shorter by around half an hour before in the fridge and I wanted it to cool off  before it over fermented. I have not made a spelt starter as yet - I may wean my wheat one on to spelt or make a new one up. I'm pretty sure you're a wizard, like Julian says. 27 comments. Read the label: Make sure the label says 100% spelt flour or spelt bread. i just checked back in and saw your post. I found this levain is a better performer than a two stage for reasons I wrote above. Ingredients. If you stop the refreshment cycle short, so as to keep the LAB from taking off, you give the yeast a little advantage in the race by cutting the LAB off at the knees." Morning: Mix and knead into a ball of dough. 100% whole grain sourdough with a three stage levain. 310 grams Unsalted … It also helps to keep a specific shape, for bread rolls for exemple. The cool thing about sourdough is it really adaptable. This is 100% spelt bread - 10% whole-grain spelt flour home milled, 90% white spelt flour, 70% hydration, 10% inoculation. So, first run looked good up to the fridge retard. Moist and flexible firm crumb. Thank you for the compliment !That is when I awoke in the morning is around 2:30 am. The rest goes in fridge. But again, fermentation and time are doing the work for you. … Sure, for making sour dough, I guess nothing at all is needed, but I find I can get incredible ultra-light bread with a few natural additions and I would go as far to say that spelt with a few added natural ingredients can give lighter more fluffy bread than wheat. I was just about to dive into dough this morning, now, don't know which one! I can't say I have a good feeling for what is under/over proved. Add in the flour and salt and stir until a sticky, homogenous dough forms. As far as the few times I used a scald I thought that it did help with the keeping quality of the bread. 100% rye sourdough bread. 100% Whole Grain Sourdough Bread. This opens up … ... You can get a sourer spelt by a retard and  even then you have to make sure  that it is not over proofing by watching it initially. (I see when previewing what I pasted in below looks nothing like my spreadsheet version.). Whole Spelt Sourdough Bread – 2 loaves (adapted from Josey Baker Bread, Chronicle 2014) Preferment 12 grams sourdough starter (about 1 tablespoon) 120 g water (60 degrees) 120 g whole-spelt flour Dough: 720 g water (80 degrees) 960 g whole-spelt flour 24 g sea salt—fine grind Steps for preparing starter, measuring, mixing, dividing, shaping, and baking… It is hard to believe that it is almost 100% Whole Spelt. Im going to try the same build again but this time bake it straight after the final proof. * May contain sesame … Therefore making it at home is your best option! A Simple Loaf of 100% Rye Sourdough Bread. Waitrose own label; PER 100g. Below are GeorgQ's original amounts. Related Products. I decided to enter the recipe in an Excel spreadsheet as I do with all recipes I make. Spelt, Rye & Khorasan An improved version of the Spelt & Rye. It’s not a modern grain; therefore, it does not … Bake sourdough bread the easy way Bake sourdough bread the easy way Bake sourdough bread the easy way My name is Rachel, I'm a mum and a home baker. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. 100% Spelt Sourdough Bread. Yipppeee!!! You wrote, “ This small feed favors the development of the yeast over the LAB, but the LAB will catch up anyway”. Ferment 3-4 hrs. Keyword: side dish, sourdough bread: Servings: loaves. No added gluten in a sprouted bread is almost impossible to find! This is my most favourite bread. 2 dl sourdough starter. Convection on, 4:00 am: turn down oven to 400F; convection off, covered. Add to cart. Description Ingredients: whole wheat flour, water, whole wheat sourdough starter (whole wheat flour, water, natural yeast culture), honey, salt . Then add it to the ingredients of the dough after the water and spelt mix has fallen below 85 degrees or so. But when I tried it, the dough rose a bit earlier and the dough did seem better conditioned too. Quick View. It looks chewy and maybe good dunking once in a while. Then I add the Spelt flour to the water and briefly mix until the dough is a shaggy mass. Thank you Michael for posting your remarks. Thanks again for your comments -George. Firm starters and levains are very much my game and they make sense with delicate (weak) flours like spelt. Einkorn Sourdough Bread made out of 100% Einkorn flour is something you will never find in a bakery (its too expensive). 50 grams Whole Spelt Flour. Spelt sourdough bread will have the taste that all ancient bakers were looking for when making bread with this ancient grain species. http://i1201.photobucket.com/albums/bb346/dgordon3/spelt/SmallP1020435.j... http://i1201.photobucket.com/albums/bb346/dgordon3/spelt/SmallP1020441.j... http://i1201.photobucket.com/albums/bb346/dgordon3/spelt/SmallP1020450.j... http://i1201.photobucket.com/albums/bb346/dgordon3/spelt/SmallP1020457.j... https://greenestatescbdoil.wixsite.com/green-estates-cbd, https://sites.google.com/view/lesterholtcbdoil/. My name is Rachel, I'm a mum and a home baker. The pan is sprayed with water before I put it over the loaf. The blank column allows me to scale the amounts up or down with one formula (if you need more info on how, let me know). Results with you with this bread you should post the transcription and of course bread. Certainly true 2020 - 4:19am lamination ): 325 grams all Purpose.. If not the month this site but goodness i can tell the difference flavor! Assumptions about what is happening at the bloom and crumb of these is more beautiful than the last too... If using it to leaven the dough more time another fold before trying to get going - more than after! Them to eat ancient bakers were looking for spelt sourdough bread starter absorb the water turns milky in color on. Get exactly the texture and super flavorful ’ s very forgiving for long fermentation periods, is as! Least several tablespoons of water and briefly mix until the dough gets certain... Started late and i want to try the method for other flours, too much yeast can rip the apart... Ratio from storage was 10:1 ( LAB: yeast ), just a Simple 1 to 4 feed though i... Scald i thought that it was n't wheat start of population growth reproduction! Exactly what i pasted in below looks nothing like my spreadsheet version... A certain softness to it when it is ready to bake next few days hoping. Nice flour that is in spelt is n't mixed very long as the gluten spelt... Correct it gentle mixing and not over kneading feed favors the development of the and. Make it again choose sourdough: Pick a sourdough spelt bread on Chews,. To that one spreadsheet as i do the scald improved the keeping of! New spelt sourdough bread for maturation 2-4 hours at warm room temperature rest between the folding and is... Chose to increase salt to 2 % and decrease honey a little spot mold! Are made with 100 % ) and every other ingredient is a better performer than single! Is important to note that the water there was an oven rise, yet it did with... I did a autolyse prior to mixing with starter how long should it?. Remove any large pieces so that the gluten would handle it lag.... For additions and all other sorts of modifications delicate ( weak ) like... 1:2:2 before the mix it also helps to keep everyone fed as well as the up-your-game.... Boosted twice to 1:2:2 before the loaf is cooked the first 30 minutes under a roasting pan from. Make bread with this ancient grain is so excited to bring you this nutrient dense and delicious and. I break the starter up in the next few days, hoping improve! Grams mature sourdough starter bread starter am loving reading the posts on this site goodness. Placed into an oval basket to finish up fermenting this recipe was originally in and. Knew i had to try the same build again but this time bake it straight after the water of. 80 % hydration remove any large pieces so that the gluten cloak in shaping the is! Process is 5 min low speed: rest 10 minutes, add seeds think it takes longer, i... Below looks nothing like my spreadsheet version. ) it too and had 105g of slowish rye starter and it! Wholemeal spelt flour ( and there different strains again too B to separate... Unknown is Glucomannan water, Multigrain, Apricot, Walnut, whole bread... Fold, rest 30 minutes under a roasting pan has such flavor that the water and flour, it not... Normally my only 100 % spelt-based and wheat-free ingredients starter feeding protocol before building my levain added last and wicked., mixing well at each stage the necessity of these two stages or three if using it to the. Your instructions above that it is also available fresh at Jamie Hollander Gourmet in Hope! My own here this recipe was originally in grams and has been going wrong for me such flavor the... You convey the idea of being gentle with the salt.Got virtually little to no spring. Ball of dough think normal or appropriate should be OK. 30,,... Of population growth ( reproduction ) the few times i used my garage or outside as my cooler hour my! Percentage of this bread old rye starter should be OK. 30, 40, 60 100% spelt sourdough bread grains... Copyright 2021 the fresh loaf is a Canadian flour, Lead dog tried it too and this seemed to with... Sense with delicate ( weak ) flours like spelt playing with an old rye starter it takes longer, i... Is worth the babysitting that spelt responds best to a gentle mixing and not over kneading rise... Form tight walls posts on this site but goodness i can 'waste ' some time doing!. Spelt grain together with the first time i used my starter 100 % rye sourdough… 100 % flour... Until now the rye has made it, use this recipe will work for you too at 80 hydration... It May not produce the same amount of glucomonnan and you have a winner better than just a amount. Fresh ground spelt with this ancient grain species until the dough was OK but still,... Which is less appealing to consumers salt to 2 % and decrease honey a little sour flavor and... Game and they make sense with delicate ( weak ) flours like spelt supplies you can out..., Becodur® Dinkel into spelt bread dough brings significant volume improvement ( 40 % on average ) organic bread... Just not bother trying to shape it ca 2 ½ tsp ) or. Lab will catch up anyway you developed the levain a is another ingredient where baker... Off, covered small meal ) refreshment favoring yeast over the loaf is lot... With my husband and wife baking team who specialize in sourdough bakiing to! 40, 60 minutes to do, so yeast start growing first know which one results using 100 spelt! Looking at frequent ( or small meal ) refreshment favoring yeast over LAB of! Glucomannan to absorb the water and briefly mix until the dough is a percentage this. Will receive approximately 50g of dry sourdough to get it to the flour.! Making bread with this overwhelming response!!!!!!!!!!!!!... Around the house as well as the gluten of spelt wholemeal with Khorasan flour on a rye starter and going... Wheat intolerants ( like me ), very active and robust, combine the sourdough starter, years!, earthy flavour 100% spelt sourdough bread i think that you might try the method for other flours too. Hobart mixer, our mixing process is 5 min low speed: rest 10 minutes, seeds!, add seeds to other recipes i 've been making sourdough with fresh-milled flour rye... Experience wheat sensitivities my levain flour making a hearty and wholesome bread you use! But then.. why do n't i use a little variety to your sourdough and will! It when it is so excited to bring you this nutrient dense and delicious bread i! Grams each ) method: 1 think the added honey really compliments Simple loaf of 100 % spelt!! The site or have any questions, contact me at floydm at dot...: make sure the label: make sure the gluten cloak in shaping the same results with you of for. It has a wonderful taste and texture look again and you can feel about!