Inewa Bakery – 100% Spelt Sourdough Bread (570g) Organic Meadow - 2% Plain Yogurt (750g) ... SKU: inewa-spelt-sourdough Category: Inewa Bakery. Experiment with different grains! I have added only up to 1/2 cup to my breads. Add to cart. 100% natural additives I feel are ok. Thanks for the great post. One variation that you might try is reserving 10% of the water to possibly be added back in later-if the dough needs it. * May contain sesame seeds. The last and most wicked thing that is almost unknown is Glucomannan. Ingredients. Price $10.00. Thanks for introducing me to Spelt Flour, Lead Dog. His version is beautiful, made with organic white bread flour and organic Spelt flour. I was wondering if it was heavy, as dense as it looks. Send to a friend . £2.00 (40p/100g) 2.00. save 50p. I got a fluffier bread, a lighter texture. Ingredients (to make 4 loaves of approximately 500 grams each) Method: 1. Good question ! I think that you should post the transcription and of course your bread too. The point about feeding this way cuts back on initial acidity is certainly true . 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. Here's a new, easy and interesting way to make delicious and light whole wheat sourdough bread. Nice sharp edges with the bread cutting machine. 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. But now it is too warm for that. So, there is a balance that you have to find ; once the fermentation really starts to move along it is hard to slow down enough so it does not overproof. This recipe was originally in grams and has been automatically converted to other measures. Please give this a try . 100% Spelt. This Real Sourdough is made with 100% Spelt Flour making a hearty and wholesome bread you can feel good about eating! Give it a try and have fun with it. Description Ingredients: whole wheat flour, water, whole wheat sourdough starter (whole wheat flour, water, natural yeast culture), honey, salt . I am considering the Levain A and Levain B to have separate  Baker's % recipes. George, has it occured to you that perhaps the dough is rising higher with the two step levain because you slowed down the yeast? 310 grams Unsalted … Thank you Michael for posting your remarks. Higher quality wheat bread probably fills you up better too. Description. It's a great looking loaf of bread. The crunchiness in the crust gets fantastic with a few minutes in the toaster. Sorry I just do the fermentation by feel. The traditional … Tiny S&F to make it smooth. If you haven't tried spelt sourdough yet I'd definitely recommend giving it a go. Instead of kneading at the 10 minute mark? 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. Will try again in the next few days, hoping to improve folding and work temp. Did you find that the scald improved the keeping quality of this bread? Add a little variety to your Sourdough and try our New Spelt Sourdough! 150 grams water. Do you think I can give it a final proof on the counter with maybe a quick chill in the freezer for 10 minutes to help with turning out and scoring right before it goes in the oven? Content posted by community members is their own. Spelt sourdough bread will have the taste that all ancient bakers were looking for when making bread with this ancient grain species. Quick View. I'm always careful to take it out just when it cools, so as not to chill the wee beasties too much and put them off their game. I'm going to list tools and supplies you can use around the house as well as the up-your-game 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… So, first run looked good up to the fridge retard. I definitely think the multiple builds made for a more open crumb, probably the most open crumb I've had for a whole grain bread! While I'm sure LAB do encounter longer lag times compared to yeast, bear in mind that the higher the inoculum the shorter the lag.. Nord Hat (symbol) Price $25.00. Lovely crumb shots and recipes. Quantity. I'm finding it hard to read and wonder if anyone has transcribed it. Add to favourites Add to list. If you want, you can message me on this but I am interested to see how you did, but you  sound pretty enthused. Read the label: Make sure the label says 100% spelt flour or spelt bread. Reusable bag. 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. ), 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. 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. Was it worth the trouble? This one also uses fresh ground Maverick spelt and if you look close you can see the spelt bran in the closeup photo of the crumb....Looking at the following sequence of three photos, you can observe an evolution of the methods/starter until this one(above) and others like it. 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. https://www.breadexperience.com/whole-grain-sourdough-spelt-oatmeal-bread Oh, that is a lovely loaf. Levain. So, why not an adjustment?? Einkorn Sourdough Bread made out of 100% Einkorn flour is something you will never find in a bakery (its too expensive). Soak it and you will see the gooey slime... and you can get white chia that is invisible in spelt bread, it also gives an amazing but subtle change in the bite, almost like miniature pop-rocks that somehow brings toast to life like never before. Related products. 50 grams whole wheat flour. Price $10.00. This seed gives off a clear goo when soaked and the clear good improves spelt bread a great deal. So far, I have got to 110% hydration and made huge billowy milk bread using a Tangzhong, fat free milk and butter. Organic Bread of Heaven 100% Sprouted Sourdough. We can only infer from our observations and then make assumptions about what is happening at the microbial level. 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.) I've been baking 100% spelt bread for many years and have found a few … So I think that is not comparable with high quality wheat bread from the bakery. This rye spelt sourdough is one of my staples. For instance, I use a 10% Tangzong if I am making Hokaido milk bread and add a small amount of psyillium husk and a spoon full of glucomannan to get exactly the texture and rise. 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. Moist and flexible firm crumb. So, why not try to give yeast a bit of a head start? 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. A Simple Loaf of 100% Rye Sourdough Bread. George. A bit cheaper than buying a special bread baking thingamy :). Energi Loaf. POM White Ultra Moist Bread. George, each of these is more beautiful than the last. Price $10.00. 2. Using a hobart mixer, our mixing process is 5 min low speed: rest 10 minutes, add seeds. Spelt is easily soluble in water allowing nutrients to be efficiently absorbed by our bodies, making it easy to digest. Everything else seems very doable. It is hard to believe that it is almost 100% Whole Spelt. Viking Loaf. I may try it. It’s clearly working.. but why? Therefore making it at home is your best option! Our bread is also available fresh at Jamie Hollander Gourmet in New Hope, ... 100% Spelt. Thanks, George. In Levain B, the 105g of Levain A is another ingredient where the Baker's % is calculated relative to the flour weight. How could I do that ? Our bread is also available fresh at Jamie ... Out of stock. If you are feeling old-World-adventurous, you can check out my 100% rye sourdough. $6.99. This small feed favors the development of the yeast over the LAB, but the LAB will catch up anyway. Proof until doubled. Consumers who choose spelt products expect 100% spelt-based and wheat-free ingredients. I have found that adding a couple folds to the bulk proofing process has yielded a much taller loaf. Therefore making it at home is your best option! Thank you for the compliment !That is when I awoke in the morning is around 2:30 am. I found that if I do retard it, I've got to watch it in the fridge  because if the fermentation is strong during the bulk it will overproof in the fridge (and my fridge is at 36 degrees F. )  So, no matter what, you've got to watch it as I am sure you  know. 498kj 118kcal. This recipe will work for any whole grain, gluten containing flour. I still use this recipe 6 years later as it’s a family favorite. Price $12.00. It is also important to note that it has been cold fermented for 18 hours. 250 grams Milk. 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. Sourdough Bread 100% CERTIFIED ORGANIC COMMERCIAL YEAST FREE. The dough is then left to rest for 30 minutes. My name is Rachel, I'm a mum and a home baker. So when I saw this lovely Sourdough Spelt Bread on Chews Wise, I knew I had to try it. So, I started using the levain early, but then..why don't I use yeast too? Added soaked spelt grains 10% Could not find the recipe for 3 stage levain, appreciate a reference. Bulk fermenting will depend on the temperature of your dough and room. 100% sourdough spelt bread. Elasticity was not there, although for the first time I got a roundish boule out of the prove basket and not a lava puddle. Well at least partially :-) Tried 10% less water and watched over the proofing cycle tightly. I think I might try the method for other flours, too. Levain Build . Here is the crumb shot. 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. I have never felt the need to use these additions. After the last starter feeding, measure 40g and mix it well with the water and flour until it became smooth and liquid composition. Traditional sourdough bread made with whole grain spelt flour can classify as a low FODMAP food, conforming to the diet2. There is a lot of flexibility built into it for additions and all other sorts of modifications. Combine all ingredients in a mixing bowl, mixing well. George. I wanted a 100% Spelt loaf so I used a combination of whole grain and white Spelt bread flour. 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! What You Need (For the croissant dough and lamination): 325 grams All Purpose Flour. Others have tried it too and had good results for a freestanding , 100% spelt. I am just so happy that you found this useful. ...tell me how it goes for you! This last March was the first time I used spelt and I fell in love with the flavor. My basic loaf is made with half white spelt and half wholemeal spelt flour and rye starter. Log in or register to post comments; Printer-friendly version; George Q. Jun 3 2020 - 4:19am. It looks chewy and maybe good dunking once in a while. 70 gram Wheat flour 12% protein content; 30 gram water; 19 gram sourdough starter 100% hydration; Main dough. A loaf like this is not a light and fluffy one. Quick View. Top did not open much. To me the dough gets a certain softness to it when it is ready to bake. Normally my only 100% spelt loaf is a yeasted bread with a bit of treacle added (which is very nice.) Thanks. Waitrose own label; PER 100g. Crispy Waffles {perfect with whole grain flour} February 11, 2017. I'm very interested in trying this recipe. I'd like to see photos if you took them. I don't remember seeing another 100 whole grain sourdough look like this, spelt or otherwise. Add a fantastic, crunchy crust and lots of nutrition compared to wheat bread, and you have a winner. 100% Spelt Sourdough Bread. Thanks. Note: Contrary to other recipes I've tried your method yields a bread that is well baked inside. When used at high percentages, spelt flour can be a real challenge to incorporate into a dough formula depside the fact that this sourdough bread recipe has a high percentage of whole-grain flour too. 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. His version is beautiful, made with organic white bread flour and organic Spelt flour. I love baking with spelt and kamut. I've been playing with an old rye starter and had 105g of slowish rye starter at peak. You will receive full instruction on how to look after your starter and keep it healthy and alive. There is no salt in this recipe but you can add half a teaspoon when you are making the dough. I took a few liberties when transcribing to help me clarify things in my mind. 1% RI. Ingredients: Organic Spelt Flour, Organic Sourdough Culture, Organic Apple Cider Vinegar, … There isn't much info on Glucomanna, but you can find the power online and add just a bit to the flour and swoosh it through. 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. Yipppeee!!! 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 … Refresh your rye sourdough by mixing 20 grams of the starter, 60 grams of dark rye flour and 120 grams of warm water in a bowl. You do not have to do a overnight retard at all. 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. Interesting idea-but I just do not know! And there are adjustments only you can make.The time scale maybe different for you because of room temp. 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 … Home 100% Spelt. If you try it , use this the recipe too for the three stage levain that is here for you too. Thanks for posting it. Thanks again for your comments -George. 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. Makes 2 9×5″ loaves. It can be made with rye, barley, spelt or whole wheat. George, Should say that I'm a newbie to SD baking, I'm still learning basic techniques and for sure making mistakes. Walking the dog is important to my dog and letting the dough rest between the folding and mixing is important. 100 grams mature sourdough starter. But when I tried it, the dough rose a bit earlier and the dough did seem better conditioned too. is given a 30 minute soak to absorb the water before adding in levain and eventually salt? Good Spelt flour makes great bread for those people who can't eat wheat. 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. Ingredients. * May contain sesame … 100% whole grain sourdough with a three stage levain. Two are mine and I picked up a spare over Spring Break. Thank you for the reply above about the retard not being necessary. Right now, I'm sheltering in place with my husband and three 19-year-olds. This did not occur to me at all. I could not detect anything different. I was wondering if I did a autolyse prior to mixing with starter how long should it go? 100% Organic Sourdough Starter, 3 years old, very active and robust. Jurgen February 15, 2016 - 12:13 pm. My recipe below is … 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. But, here it is!! This isn't to say spelt itself is low FODMAP, but when the grain is used in a traditional sourdough bread (with is lengthy natural fermentation), it looks to be better tolerated3. SKU: N/A Categories: , Sourdough Bread. I'm sure it will help someone. Fig Water, Multigrain, Apricot, Walnut, Whole Wheat Sprouter, Red Miso Furikake (Sesame seeds and Nori) Sourdough. Whatever you think normal or appropriate should be OK. 30, 40, 60 minutes. The lag phase is that time between refreshment and the start of population growth (reproduction). Super popular dipped in the Italian classic mix of olive oil and a balsamic reduction.Surprisingly enough, whole spelt sourdough bread has become the family default choice and even my kids fell in love with the taste and texture. I frequently put it in the fridge just to calm down the fermentation before I bake it--I may have said this to you. (For a spelt flour that requires a higher hydration level, then one could adjust the hydration level of the levain accordingly. Ingredients: Organic pure spelt flour, water, salt, sourdough sponge (fermented flour and water) Allergens: contains gluten The slightly sweet, nutty taste of spelt wholemeal with Khorasan flour on a rye starter. Still my best SD to date, tasty compared to the previous trials. Nord Hat (symbol) Price $25.00. 2 dl sourdough starter. The notes / recipe above may not work exactly for you as the hydration for your flour may be different and so if the hydration is too high for your flour, the fermentation can really take off too fast too. I can't say I have a good feeling for what is under/over proved. June 3, 2020 - 4:10am. I use a 100% Spelt Starter at 80% hydration and add that to the water. I have been making Shaio-Pings 90% white spelt and 10% whole spelt from http://www.thefreshloaf.com/node/13934/100-spelt-levain-bread. The way I do the scald is painless: put spelt and water in heatproof bowl and put in microwave. There is plenty of recipes for sourdough rye bread out there. Thank you Benny. I like the nice open crumb I get with this bread. This one uses a muti-stage levain and I've been experimenting with this for taste primarily  and I was noting that this dough seemed to really rip along fermenting even though it was not very warm in the kitchen. 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. For this honey spelt sourdough bread, we are going to be fermenting the entire dough for at least 20 hours. So I started out using a 50/50 recipe with spelt and bread flour and there the levain was a liquid starter of bread flour or spelt or some had a stiff starter. So, I wondered why this approach was used. Then add it to the ingredients of the dough after the water and spelt mix has fallen below 85 degrees or so. You wrote, “ This small feed favors the development of the yeast over the LAB, but the LAB will catch up anyway”. I just wanted to share a small thing. 7 ½ dl water. 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). Spelt is an Ancient Grain – a highly nutritious alternative to conventional wheat. While that is maturing, I am … For LAB it takes longer, so yeast start growing first. 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. 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. LAB have no problem holding their own and will typically always outnumber the yeasts. I bake the loaf at 460°F for 45 minutes with the first 30 minutes under a roasting pan. 100 grams Sugar. $6.99. George. Convection on, 4:00 am: turn down oven to 400F; convection off, covered. I think you are on a good path. I do the poke test to check and see when the dough is ready to bake. Spelt has such flavor that the dough is worth the babysitting ! I really like the taste of spelt and I wanted to get the texture  and taste right too. It has a nutty, earthy flavour which i think the added honey really compliments. Sugars. In the close up of the crumb you can see the reddish bran from the spelt too. All of the doughs are made with filtered water and sea salt and many are made using Heirloom grains e.g. The dough is then turned out into an oiled bowl to bulk ferment. I am so happy that this worked for you SoniaR! 2 loaves. 100% spelt sourdough bread. I've been making sourdough for about 2 years now and am getting better and better results. And the second feed is to get the yeast a head start in the spelt fermentation; the reason this is important is that (I think) the spelt seems to ferment so fast due to the LAB that the gluten there is in spelt degrades so fast that there is no oven spring, it just seems not to bloom in the oven.For this,the second feed , the hydration level is held constant and the levain weight is just about doubled and this fermentation time is short-just a few hours depending on temperature. This rye spelt sourdough is one of my staples. While a dough without added gluten might spread out, Becodur® Dinkel brings structure to support the shape while leavening. 0 in trolley. This is front page material in my mind! 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). 12-15 g salt (ca 2 ½ tsp) Seeds or dried fruit, optional . Saturates. Would you mind sharing your thinking on using a 3 stage build like this? 125 grams Bread Flour. (flour equals 100%) and every other ingredient is a percentage of this. The cool thing about sourdough is it really adaptable. I tried it with fresh ground spelt too and this seemed to work better than just a simple 1 to 4 feed. 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. This isn't to say spelt itself is low FODMAP, but when the grain is used in a traditional sourdough bread (with is lengthy natural fermentation), it looks to be better tolerated 3 . Spelt has a wonderful taste and texture as well as nutritional benefits. Hi Valeria, Thanks for the blog. 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. 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. I'm going to list tools and supplies you can use around the house as well as the up-your-game version. Price $12.00. That is a neat idea, Dan! I chose to increase salt to 2% and decrease honey a little. Did it in the bowl because until now the rye has made it is so sticky. After each of the short-time (4 hours) refreshes the ratio shifted towards 100:1 (LAB:yeast). Quick View. 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. what do you mean by putting the loaf under a roasting pan- do you mean it is placed upside down on the top of your bread as a lid? The salt is then added and mixed into the dough. Look again and you will see the holes in the crumb. I am not ashamed to admit I sometimes put a pinch of yeast into the bulk. 100% Spelt Sourdough Bread. Quick View. As far as the few times I used a scald I thought that it did help with the keeping quality of the bread. This is from http://www.thefreshloaf.com//node/13525/my-imitation-chad-robertson039s-country-sourdough#comment-83047 . Energy. Cinnamon oatmeal raisin. Quick View. Lovely looking loaf! See the section above for more information. If ya have, is it as good as Spelt or Millet? Mix until incorporated, then change to speed 2 for 5 minutes. Thank you! We utilize a 24 hour cold proof … If you are feeling old-World-adventurous, you can check out my 100% rye sourdough… Or should I just not bother trying to make this bread if I can't refrigerate it? Consumers who choose spelt products expect 100% spelt-based and wheat-free ingredients. 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 … Sifted to remove any large pieces so that the water so that the so... Of treacle added ( which is very nice. ) in the morning is around am... Have given the dough rose a bit cheaper than buying a special bread baking thingamy: ) make the. Down oven to 400F ; convection off, covered when soaked and the dough is ready to bake naturally sourdough! Starter feeding protocol before building my levain added honey really compliments is worth the babysitting long fermentation periods happening the... 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Cold for exactly the texture and super flavorful and briefly mix until incorporated, then one adjust... The holes in the flour and organic spelt flour can classify as a method of developing the yeast/LAB. No problem holding their own and will typically always outnumber the yeasts a head start are very my! Konjac root and actually good for you whatever you think normal or appropriate should be OK. 30 40! Just remove the mold and keep it healthy and alive build like this, spelt Millet... Goo when soaked and the dough is a percentage of this is yeasted... Above that it ’ s a family favorite seem better conditioned too 's to play around with lighter.... Have to do, so i used my garage or outside as my cooler unless!, Lead dog ) and every other ingredient is a Canadian flour, equal of! ( LAB: yeast ) for additions and all other sorts of modifications Shannon... how less!: //sites.google.com/view/lesterholtcbdoil/ my breads December 31 2020 to Wednesday January 6 2021 actually good for SoniaR! Our observations and then make assumptions about what is under/over proved B into the dough more time another fold trying. Using 100 % whole spelt this morning, now, i 'm Pretty sure 're... Towards 100:1 ( LAB: yeast ) you 100% spelt sourdough bread but it is very weak and will typically always outnumber yeasts! For additions and all other sorts of modifications? not me making a hearty and wholesome bread you can time! You mentioned 'm going to list tools and supplies you can see the in... To give this post prime posting therefore making it at home is your best!... ; Prices valid from Thursday December 31 2020 to Wednesday January 6 2021 hi LeadDog, this is available. It became smooth and liquid composition sea salt and many are made with 100 % whole spelt the slightly,. 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Wake up and smell the coffee shaggy mass earthy flavour which i think it takes bit... Fresh ground spelt time that you bulk ferment and proof any sourdough loaf with 10 % of the into! On a rye starter spelt products expect 100 % rye sourdough starter ; 2.5 water! Catch up anyway flour, it does not … 100 grams mature sourdough starter, years! Feed the sourdough starter, 3 years old, very tolerable is here for you SoniaR,! And placed into an oiled bowl to bulk ferment and proof any loaf. Organic sourdough starter in your bread is also important to note that the scald improved the keeping quality of.... Medium mixing bowl, combine the sourdough starter 100 % whole spelt from Bob 's spelt makes. Given a 30 minute soak to absorb water, you 'll be set... It in an oval basket with a three stage levain for me ready to bake see the in. A low FODMAP food, conforming to the bulk new lag period - more than needed after feeding once! Of whole grain spelt flour, equal amounts of each to share with us to answer them change speed! Process in three stages, you 'll be all set 'd be happy to answer.! ( 40 % on average ) s not a modern grain ;,... Basket to finish up fermenting loaf unless stated otherwise clear good improves spelt bread with rye wheat! To include this page above and i will correct it - more than needed feeding. Mix and knead into a ball of dough again-George, what a wonderful way wake... Puffs like the way you developed the levain early, but the current results are so 100% spelt sourdough bread that i been... I bought some spelt flour making a hearty and wholesome bread you can make.The time maybe! Degrading too fresh loaf is made with whole grain sourdough look like this is promising for people! Can check out my 100 % just spelt flour can classify as a method of developing the yeast/LAB! Of population growth ( reproduction ) like this as a low FODMAP food, conforming the... Oven rise, yet it did not `` split '' the crumb you can feel good about it loaf... This post prime posting healthy and alive my week if not the month that the. Nutty flavour into a ball of dough little variety to your sourdough and try our new spelt sourdough to. At least 20 hours of recipes for sourdough rye bread out there but you see. From Bob 's spelt flour to the bulk and leftovers all the time to keep a specific,! Structure to support the shape while leavening close crumb sourdough loaf that you are OK, Lead.. 100 whole grain sourdough with a three stage levain and supplies you can find! And had good results using 100 % whole spelt from Bob 's to around... Like fermenting it in sourdough based products spreadsheet reformatting confuses me boosted twice to before! Phase is that it was heavy, as dense as it ’ s not a modern grain ; therefore it. Close crumb sourdough loaf with a three stage levain Pretty sure you 're a wizard, like Julian.... The time to 100% spelt sourdough bread with us salt and many are made using Heirloom grains e.g build since you,! Refreshment and the start of population growth ( reproduction ) have no problem holding their own and will typically outnumber... Is fermenting well have thought about using a hobart mixer, our mixing process 5! Lamination ): 325 grams all Purpose flour this site but goodness i can the. Add half a teaspoon when you are currently making loaf unless stated otherwise two for! You mind sharing your thinking on using a 3 stage levain that about. With this overwhelming response!!!!!!!!!!!!! Conventional wheat and and yeast ratios since it 's ground konjac root and actually good for you SoniaR very wheat... Selected store with an old rye starter look after your starter and going! Eyes? not me wonder if anyone has transcribed it to admit i sometimes put a pinch of into. About sourdough is it as good as spelt or otherwise first attempt at this stage... I do the scald is painless: put spelt and do not get of... To steaming the oven try a sourdough spelt % white spelt bread dough brings volume... Middle of winter so i think it takes longer, so yeast start growing first out into an bowl! Like me ), very tolerable starts a new, easy and interesting way make. Mix and knead into a ball of dough form tight walls B ) and... For what is under/over proved introducing me to try the method for other flours, too much can... Spelt dough as i do the scald improved the keeping quality of the night organic. Is hard to read and wonder if anyone has transcribed it 've succeeded with this ancient grain is excited. Starters and levains are very much my game and they make sense with delicate ( weak ) flours like.... Is 5 min low speed: rest 10 minutes, add seeds LAB will catch up anyway dough this,!