#Spelt Sourdough

[askwhatsforlunch]

Spelt Sourdough

I now have baked enough sourdough loaves --and Alexa Crowe's my favourite-- to feel confident enough to try to add different flours to the mix. Thus, I baked this Spelt Sourdough, and I'm rather proud of it! While there is less spelt flour than there is strong white flour, the flavour is different, a bit nuttier, and I and Mum loved it! It's just wonderful with butter, good cheeses from Roquefort to Saint-Marcellin and a good craft beer! I'll bake a few of these, and then I shall grab the rye flour!

Ingredients (makes 1 loaf):

1 tablepoon pure good quality raw honey (I used forest honey we brought back from Auvergne)

about 180 millitres/¾ cup hot water

½ tablespoon vegtable oil like sunflower or grapeseed

2 1/3 cup strong white flour

1 cup spelt flour

1 teaspoon salt

325 grams/11.5 ounces Sourdough Starter

about 60 millilitres/¼ cup lukewarm water

Spoon honey into a small bowl. Stir in hot water until completely dissolved. Allow mixture to become lukewarm.

Grease a large glass bowl with grapeseed oil; set aside.

In a large mixing bowl, combine strong white flour, spelt flour and salt, and give a good stir. Add Sourdough Starter and honey mixture, and stir, gradually adding more lukewarm water, as necessary, until a soft, slightly sticky dough forms. You may not need to add all the water, but your dough should not be dry, it should just stick a bit to your fingers.

Tip dough out onto a clean surface, and knead, a good 10 to 15 minutes. Kneading will make it smooth and elastic and no longer sticky. Shape into a ball, and pop into prepared bowl. Cover with an oiled sheet of cling film, and allow to rise, in a warm enough, draught-free place, 3 hours.

Line a bowl or basket with a clean tea towel, and flour it generously (if it isn’t floured enough, the dough will stick to it!)

At this point, the dough should have doubled in size. Tip it out onto the kitchen counter and knead well to knock the air out, 5 minutes, slapping the dough onto the counter-top. Shape the dough into a ball and place into lined basket or bowl, seam-side up. Cover loosely with a lightly oiled sheet of cling film, and prove a second time, overnight, in a draught-free room. This second prove should take between four to eight hours.

Preheat oven to 220°C/430°F, placing a dish filled with water on the bottom shelf of the oven, to create steam and a beautiful crust.

Line a baking tray with baking paper.

Once second prove is complete, gently lift off cling film. Then, carefully tip risen dough out of its basket and onto prepared baking tray, lifting off tea towel gently. Spritz gently with water, and slash with a sharp knife. Place baking tray in the middle of the hot oven, and bake at 220°C/430°F, for 30 minutes. Then, reduce heat to 200°C/395°F, and bake, for a further 15 minutes.

Remove from the oven and lift off the baking tray.

Let Spelt Sourdough cool completely (if you can), before eating slathered with butter, honey and jam, with tasty cheeses and good wines or cold ales!

[clockbreadcroi]

can't reblog my last post but like anyway here's this Dumb Animation i made of them because i decided to give their familial relationship lore (they have issues that's it)

[moltes-musings]

[morethansalad]

Coffee & Caramel Sourdough Vegan Birthday Cake

[german-sourdough-hk]

First attempt of using sprouted spelt berries in a wholemeal spelt bread. Do you have any experience in this ?

[peaceandplanet]

Had this a little while but didn’t have a permanent home for it until now. Getting used to the settings for how finely milled you can grind the kernels/grains. I used spelt which I already had from my rejuvelac making. I’m testing out a sourdough starter with the freshly milled grains.

[markyrph]

Whole Spelt and Walnut Sourdough

[jazzeria]

26 Nov - I made a loaf to give to a friend. It... didn't turn out as good as I hoped. It had the gluten issue again.

I didn't make detailed notes on this because I was short on time. But when I saw the soupiness of the dough, I decided to try adding some autolysed plain white dough (about 100g flour + 75g water, mixed together then rested for about an hour, then kneaded to develop gluten).

I think it saved the loaf from being a total muffin brick.

This was also my first time using spelt flour. It made the loaf more interesting, but because of the small amount (I think 50g in the 1kg of flours), I couldn't tell you exactly what flavour spelt has. The bread just tastes....more interesting, more complex. Perhaps slightly nutty? I'm looking forward to baking more with spelt in the future.

[strangerthingsnet]

Spelt and Whole Wheat Sourdough Bread

[braydonspringer]

Spelt and Whole Wheat Sourdough Bread

[jonathanpepe]

Spelt and Whole Wheat Sourdough Bread

[falcoretumbles]

I give you… #sourdough 🍞 #sourdoughbread #spelt #speltsourdough #ancientgrain https://www.instagram.com/p/Co8D5StN3kn/?igshid=NGJjMDIxMWI=

[greencheekconure27]

Why is it so hard to find rye flour in this country!?!?

Not all-in mix for vague "dark bread", just straight rye flour.

There's freaking HAZELNUT FLOUR in the supermarket I've been to but no rye flour. Not even in the weird health food section.

This is clearly personal😤

My sourdough starter that I've had for several years died so I'm sad and I can't bake bread.

Not a very superstitious person but I feel I killed it with all my stress.

[martha-anne]

Highlights 🌞

Fig 1. Sketchbook page; drawn during an evening spent with friends

Fig 2. My first (ever!!!) completed knitting project; a hat for a baby.

Fig 3. Two wholemeal-spelt sourdough loaves ready for an overnight prove. One for me, and one to bring to a party.

Fig 4. A spoon carved with help from some extremely talented friends

Fig 5. Mustard greens from the garden - one of the only things growing abundantly at the moment.

[grubloved]

spelt white wheat sourdough baguette i made today at work + tillamook sharp white cheddar + baby spinach + kewpie + basil pesto + big big fat slices of carbon heirloom tomato from my garden

[askwhatsforlunch]

Port Bacon, Apple and Mushroom Stuffing

This tasty Port Bacon, Apple and Mushroom Stuffing, fragrant with garden herbs, made a delicious Thanksgiving filling and side.

100 grams/3.5 ounces smoked streaky bacon

2 tablespoons olive oil

2 tablespoons unsalted butter

half a dozen large chestnut mushrooms

1 large garlic clove, minced

half a dozen large leaves Garden Sage 

1 onion

2 Ribston Pippin apples, rinsed

half a fluffy sprig Garden Rosemary

100 grams/3.5 ounces stale Spelt Sourdough 

3/4 cup good Tawny Port

1/4 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshy cracked black pepper

In a large, deep nonstick skillet, cook bacon strips over medium-high heat, a couple of minutes. Transfer bacon strips to a plate; set aside.

Add olive oil and butter to bacon fat. Cut chestnut mushrooms into thick slices. Once the butter is just foaming, add mushrooms to the skillet. Sauté, about 3 minutes, shaking the pan often until softened. Stir in minced garlic. Finely chop Sage, and stir into the skillet as well. Cook, a couple of minutes more.

Peel and finely chop onion, and stir into the skillet. Cook, 1 minute. Core and dice apples, and add to the skillet. Cook, until softened, about 4 minutes.

Finely chop Rosemary leaves and roughly chop reserved bacon; stir both into the skillet.

Then, cut stale Spelt Sourdough into dices, and add to the skillet. Stir in Tawny Port. Season with fleur de sel and black pepper. Once almost all the Port is soaked up, remove from the heat.

Set aside, to cool, about 15 minutes.

Preheat oven to 210°C/ 410°F.

Once you’ve stuffed your bird, spoon remaining Port Bacon, Apple and Mushroom Stuffing in a buttered dish. Place in the middle of the hot oven. Bake, 30 to 35 minutes, at 210°C/ 410°F.