Spelt Walnut Bread
February 18, 2015
Sourdough
starter
Anyway, I'd recommend starting with
organic flour and adding some honey into the mix because it gives the starter
the best chance to become active. So, whisk
2 dl (200 g) water
2 dl (100 g) organic spelt flour
1 tbsp honey
in a lidded jar and set the lid loosely on top of it. Let the starter sit for three days at room temperature (22–24 °C). Give it a look every day and stir the mixture. Add some flour if it looks watery.
Three days later, whisk in 1 dl organic spelt flour and 1 dl water. Let sit for 24 hours until your starter is smelling sour and looking brisk and bubbling. Don’t worry if the starter has been slow to get going. Give it a few more days and things probably will have progress.
Now you can use the sourdough starter at once or cover it tightly and store it in the refrigerator.
If you place it in the fridge, keep in mind, the starter is a living thing. You must care for it and feed it at least once a week. Take it out, whisk in 1 dl organic spelt flour and 1 dl water and let the starter sit out overnight before putting it back in the fridge. When your starter starts filling up the jar, remove some and give it to a friend or better yet, get baking!3 breads
10 g fresh yeast
5 dl (500 g) lukewarm water
3 dl (300 g) sourdough starter
8 dl (450 g) organic spelt flour
Stir the yeast into the water. Mix in the starter and the spelt flour. Cover and leave at room temperature for an hour. Place the batter in the fridge and let sit for twelve hours.
the batter from the fridge
30 g fresh yeast
3 dl (300 g) cold water
1 tbsp salt
3 dl (200 g) walnuts
6 dl (350 g) organic spelt flour
9 dl (550 g) wheat flour
Stir the yeast into the water. Combine all ingredients. Knead the dough for about 10 minutes. Cover and leave to rise at room temperature for 2 hours.
Once the dough is ready turn it out onto a floured work surface and gently turn over a few times. Don’t knock out the air! Cut into three equal pieces. Place the pieces into three plastic bowls, which are not oiled or floured. Cover and leave to rise for 30 minutes.
Put a baking tray into the oven and preheat it to 225°C.
Line the baking tray with parchment paper and pour the dough on the hot tray. Because the bowl is not oiled or floured, let’s hope that a bunch of the dough is sticking to the bottom of it. Take the rest of the dough to your fingertips and poke it on top of the bread.
Line the baking tray with parchment paper and pour the dough on the hot tray. Because the bowl is not oiled or floured, let’s hope that a bunch of the dough is sticking to the bottom of it. Take the rest of the dough to your fingertips and poke it on top of the bread.
Bake for 20 minutes. The bread is ready if it sounds hollow, when you knock on its base.
0 kommenttia