Name: Spelt Sourdough for Beginners
Yield: Makes 1 loaf
Ingredients: 3½ cups/450 g white spelt flour; ½ cup/100 ml warm water for the initial starter, then ¼/50 ml per day for 6 days; ¼ cup/50 g wholemeal spelt flour initially, followed by ⅛ cup/25 g per day for 6 days; 2 teaspoons/10 g salt; ½ cup/100 g sourdough starter which is about half the starter, enough to keep feeding it; ¼ cup/50 g wholemeal spelt flour; ¼ cups/300 ml warm water + a further ⅛ cup/25 ml is required for a smooth dough; ¼ cup/50 g white spelt flour initially, followed by ⅛ cup/25 g per day for 6 days

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

Freekeh, Wild Wheat & Ancient Grains

By Ruth Nieman

Published 2021

About

The preparation for any sourdough is in the starter. The process for the wild yeast to ferment the flour initially takes about seven days of “feeding”, after which you can begin to make your loaf. Experts will leave starters of all different flours in the refrigerator for months on end, feeding them every now and then, to re-activate the yeast. I am a sourdough novice, but this standard recipe is easy, suitable for all first-time sourdough makers, and makes a great loaf.