This has become my staple recipe for basic sourdough. I use a Nutri-Mill to grind my spelt berries into flour. I use the Real Salt brand for our celtic salt, and filter the water through our Berkey. I feed my starter organic pastry flour from Azure. For the process on freshening the starter and benefits of sourdough, check out this post. I freshen my starter in the warmer months around 5pm and start the dough at 8-9pm. In the cooler months, I freshen my starter in the late morning sometime and do the dough later in the evening.
(almost ready to bake!)
Spelt Sourdough Bread
(enough for 4 loaves)
- 5-6 cups active starter
- 5 cups filtered water
- 2 TB Real Salt
- 14-16 cups spelt flour (check for right consistency as ever flour is different, especially the difference between freshly milled and not)
- Add ingredients as order above in mixer (I use a Bosch), adding flour 2 cups at a time or so.
- Mix ingredients until the dough is not too wet and not too dry (you’ll have to check it as you get at the end of the amount of flour added)
- Mix on setting 3-4 for about 5 minutes if using a Bosch and on a medium speed if using other mixer for about 7-8 minutes.
- Take out and place in fridge (in a plastic or ceramic dish, not metal).
- Leave overnight in fridge, next morning first thing take it out.
- Grease and dust bread pans (I use palm shortening and rice flour).
- Allow to do a second rising until it reaches just to the top of the bread pan (about 3 hours or longer in winter).
- Bake in a pre-heated oven at 415 for 15 minutes.
- Turn oven down to 350 and continue to bake for another 30-35 minutes.
- Take out of pans and allow to cool on their sides (or if the bottom is quite browned, you can cool it on the bottoms).