"It's alive!!!! And I am so proud of it! What it is: a spelt wholegrain sourdough starter to make my own sourdough bread. With all the cooking I do and I do a lot, cause I make practically everything myself (Yes, I am a fanatic, I know...) I always failed to get a sourdough starter, so this was always on the back of my mind. Lately I saw all these fabulous sourdough breads popping up on Ana's @schlangenhautx feed and I finally got the courage together to try yet again! I am so unbelievable happy with this you can't imagine. So maybe this isn't the most visual attractive pic I have posted, it is the one that brought me a real sense of accomplishment. And the best thing it is so easy to make this, no need to feed it everyday.. And so happy that I will be baking my own spelt sourdough bread tommorow! Happy weekend everybody! If you want to bake a bread loaf, the night before prepare a dough of: INGREDIENTS 100 gram starter 200 ml tepid chlorine free water 200 gram whole grain spelt flour DIRECTIONS Mix well and cover with a moist cloth or cellophane and leave it overnight. The next morning stir in: INGREDIENTS 450 ml. water 750 gram of flour 20 gram of sea salt DIRECTIONS Knead well for about 10- 15 minutes. Let it rest for 1 hour and form two loafs. Leave it to rise under a moist towel for 45 minutes. Preheat your oven on 260 C and put in your loafs. Throw in some water in the oven on a baking plate, this will create a lovely crust. Lower the temperature to 230 C and bake in 40-45 minutes. It is ready when you tap the back and it sounds hollow. Leave to cool and it is ready to eat!!"
Spelt Wholegrain Sourdough Starter
Serves or Makes: 4
- 6 3/ 4 ounces chlorine-free water
- 9 ounces whole grain spelt flour
- 3 1/ 2 ounces apple, peeled and grated
In 1-quart glass jar, whisk all ingredients together and cover loosely with a clean, dry tea towel. Leave in a warm place to ferment, 4 to 8 days.
Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow and make sure to check on the starter every day or every other day.
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, throw it away and start over.
Once properly fermented, keep it in the refrigerator, covered until ready to use.