In response to a couple of requests, here is my way of making Spelt Sourdough, freely adapted from a lot of places on the web (thanks everyone, I can't remember which one of you helped with which bit but thanks) and after a bit of trial and error on my part I have come up with this method. It must be OK because I sell about 10-15 loaves a week and have had nice things said about the results.
First my starter is just a normal 100% hydration starter using Wholemeal Spelt flour. I get mine in bulk from Shipton Mill, 20 kilo's a month of both White and Wholemeal Spelt. More about that in a minute.
The starter is well established and I keep it in the fridge, on Mondays and Wednesdays I take out a bit and start to feed it up ready to bake. The amount depends but I always feed twice at 18 and 6 hours before mixing my dough.
For each loaf I use,
The flour is made up of 50% Wholemeal and 50% White Spelt, it gives a softer crumb and people seem to prefer it. On the occasions when I have tried 100% of either it's not gone down so well. Sharpham Park in the UK sell a ready mixed blend of White and Wholemeal Spelt as well.
Anyway mix everything in a large tub and leave it for an hour. Then stretch and fold hourly three times. Another hour after the last set, split into portions and leave to rise. No need to refrigerate, the low amount of starter means that the rise is slow.
I start mixing at 1200, fold at 1300, 1400 and 1500. At 1600 I split and leave until 0500 the next day.
|Portions ready to overnight rise.|
|Ready for final prove|
And that's it.
I hope that this has given you a few ideas.