My dear friend Rachael recently became a convert to the ‘nerdy’ pastime of sourdough bread making and with some encouragement from Sandra at Please Pass the Recipe, converted her sourdough starter into a spelt starter. Here is her first spelt loaf. Just look at that spring and crumb.
In January I received a lovely email from Sue. I sent her some de-hydrated starter before Christmas and just look at her first stunning loaf. She kindly sent this photo and mentioned that her 6-year-old was onto her third slice. This is what happens with kids when they get a taste of slowly made, real tasting bread.
My last week’s loaves were a mix of 35% wholemeal and 65% white bakers flour. I follow Celia’s classic method for all my loaves and the dough is usually risen overnight. I was happy with the spring on this one and favour a crunchy crust. I also make one in a Romertopf which has a softer crust which Mr T prefers.
Once a week I return to a yeast based dough for our pizza night. This is always a treat and a way to use up fresh garden produce. I am hoping that Rachael can teach us a speltified sourdough version one day.