Helllo friends & viewers,
Are you looking for an easy way to bake your own sour dough bread. For this starter I took an easy route and got a rye sour dough starter and started feeding it with freshly ground spelt flour.
I had started simultaneously a wheat starter too. So we baked 2 breads sometimes.
Spelt is not high in gluten so the shaping free hand will be difficult. I would suggest using a loaf pan.
For a detailed description on different ways to start your sourdough starter culture please view my blog post at:
Recipe
Ingredients: 400g of sourdough starter culture
500 g of flour ( I used freshly milled spelt flour)
1 tblsp of sunflower oil
10 gm of salt
1 tblsp of sugar
Water as needed
Method:
Mix in all the ingredients and knead into a pliable dough. Let the dough rise for 5 hours or until double in size.
On a lightly floured surface knock out the air in the dough with the heels of your hands and flatten the dough to a rough rectangle. Fold the two shorter ends in towards the centre to get a squarish shape. Shape into the greased pan by rolling the dough tightly.
Cover the loafs with a cloth and let it rise 4-8 hours or doubled in size.
Bake in a preheated oven at 220 deg. centigrade for 30 min. Lower the heat to 200 deg centigrade and bake further for 15- 20 min.
Cool and slice.
I used my Hawos grain mill for grinding the spelt grains.
You can buy this mill or a similar one in the link provided.
Hawos Oktagon 1 stone mill 220- 240 V (US)
# Hawosmill#grainmill#Sourdough bread#sourdough starter
Hawos Oktagon 1 stone mill 110V
Hawos Oktagon 2 stone mill 220 V (US)
Option for Indian Viewers
Nutrimill grain mill
Kitchen Aid stand mixer
These links are affiliate links which doesn’t cost extra for you in your purchase.
Full technical details can be viewed at my blogpost at
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#Sourdough#spelt bread#Hawos grain mil#sourdough starter tips#sourdough recipe