Prepare sourdough
Prepare sourdough with whole spelt flour. Then bake wonderfully fragrant whole spelt bread. Always a pleasure.
Ingredients
- 130 g whole spelt flour
- 130 ml lukewarm water
Instructions
Day 1
- Mix 50 g of whole spelt flour with 50 ml of lukewarm water in a glass jar with a screw cap.Leave to rise overnight at room temperature. Put the lid only on the jar, do not close it.
Day 2, 3, 4 and 5
- Add 20 g whole spelt flour and 20 ml lukewarm water to the existing sourdough every day. Stir well, lightly close the jar again and allow to ferment at room temperature.You can also add more whole spelt flour per day. But then also always take the same amount of water.
From day 5
- The sourdough can be stored lightly sealed in a jar in the refrigerator. 1 - 2 times a week it should be fed. Always the same proportion of flour and water. The older the sourdough, the better it becomes, the more buoyant it is and the bread rises better.
Process sourdough
- After 4-5 days, the sourdough can be used to bake bread. However, before processing, remove 100 g of the sourdough, put it in a screw jar and store in the refrigerator. This is the starter again for the next bread.
- In the first few weeks, the sourdough is sometimes not yet so leavening-resistant. Therefore, it is advisable to add yeast to the bread dough, as it then rises better. Over time, this is then no longer needed and the bread rises wonderfully only with sourdough.
Notes
Sourdough gone