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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Sour Dough Spelt Bread
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Sour Dough Spelt Bread  This thread currently has 1,114 views. Print Print Thread
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Mayflowers
Wednesday, October 10, 2012, 7:16pm Report to Moderator Report to Moderator
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Any one have a good sour dough spelt bread recipe using wild starter? Wild starter recipe?  I don't know too much about sour starters..some are hundreds of years old.
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ruthiegirl
Wednesday, October 10, 2012, 7:21pm Report to Moderator Report to Moderator

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Wild starter recipe: use about half a cup of flour and half a cup of water, leave uncovered or cover it with something like a cloth that lets it "breathe." The starter should be very sticky. Let it sit out a few days until it starts to smell "yeasty."

Then  you add more flour and water, scoop out some of the sticky stuff to save for a starter next time, and add more flour (and other ingredients, if desired) to the dough, let rise before baking.

Exact details will vary; this is an art, not a science. Some say to keep "feeding" the starter (and discard the extra dough) a few times before using it to make bread the first time. Most recipes call for 2 or more risings (punching down and kneading the dough between risings) before baking.

I'd suggest looking online for any sourdough recipe, but use spelt flour instead of wheat when you make it.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Mayflowers
Wednesday, October 10, 2012, 7:34pm Report to Moderator Report to Moderator
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Ok thanks. I was looking at a sour dough spelt recipe and it said to use 'starter'. No other instructions.
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Drea
Thursday, October 11, 2012, 1:33am Report to Moderator Report to Moderator

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Quoted from 815
Any one have a good sour dough spelt bread recipe using wild starter? Wild starter recipe?  I don't know too much about sour starters..some are hundreds of years old.


I thought you were going gluten-free?


Let go of resistance; feel appreciation for what is, and eagerness for what is coming.
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cajun
Saturday, October 13, 2012, 12:07am Report to Moderator Report to Moderator

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The Boudin bakery in San Francisco has been using their original starter since the California Goldrush!!!! ( I just read this on the sourdough I brought home from my recent trip.)


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Mayflowers
Saturday, October 13, 2012, 4:44pm Report to Moderator Report to Moderator
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Quoted from Drea


I thought you were going gluten-free?


I'm trying but I was trying to incorporate my beneficials and still be able to eat it.
I wanted to try the sour dough spelt bread as I read that it is easier to digest and doesn't effect some people. My beneficials are spelt, emmer and kamut so I was thinking of trying to use them..maybe have some servings on weekends if I don't react.  It's eating wheat every day that I can't do.  It's an experiment. Make sense?
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Mayflowers
Saturday, October 13, 2012, 4:45pm Report to Moderator Report to Moderator
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I found this starter recipe that looks great because of the pineapple juice which is a beneficial.  

http://www.thefreshloaf.com/node/233
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Spring
Saturday, October 13, 2012, 5:55pm Report to Moderator Report to Moderator

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Quoted from ruthiegirl
Wild starter recipe: use about half a cup of flour and half a cup of water, leave uncovered or cover it with something like a cloth that lets it "breathe." The starter should be very sticky. Let it sit out a few days until it starts to smell "yeasty."

Then  you add more flour and water, scoop out some of the sticky stuff to save for a starter next time, and add more flour (and other ingredients, if desired) to the dough, let rise before baking.

Exact details will vary; this is an art, not a science. Some say to keep "feeding" the starter (and discard the extra dough) a few times before using it to make bread the first time. Most recipes call for 2 or more risings (punching down and kneading the dough between risings) before baking.

I'd suggest looking online for any sourdough recipe, but use spelt flour instead of wheat when you make it.

I have a wonderful book somewhere all about making sourdough starter and its use. Ruthie, your post brought back some wonderful memories of when I was "up to my elbows" making sourdough stuff!! That smell is so heavenly!! I never threw out any extra dough, but it definitely gets better and better! I kept a sourdough biscuit concoction in the fridge all the time. When I made biscuits, I simply took out the amount I wanted, rolled out, cut, let rise a few minutes and baked. They were absolutely delicious! When I gave them away people considered them a special treat! It didn't have a whole lot to do with any art or skill on my part, though, it is just that easy. The nose knows when dealing with sourdough!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin

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Spring  -  Saturday, October 13, 2012, 6:18pm
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Spring
Saturday, October 13, 2012, 6:25pm Report to Moderator Report to Moderator

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I found my book! It is Rita Davenport's SOURDOUGH COOKERY. Fabulous recipes for starters and a multitude of ways to use it! WOW! $23.95 at Amazon but they have them used, too, much cheaper. I paid $4.95 for mine, brand new, a few decades ago.
Mayflowers, I have to see what this non-eating wheat/rye person can do with this. I can have spelt but haven't indulged just yet. This is like getting back in touch with an old friend! I love this book!

Here is a good site for spelt starter. I'm putting this here so I won't forget it!
http://www.sourdoughbaker.com.au/starters/liquid-sourdough-starters/spelt-starter.html


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin

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Spring  -  Saturday, October 13, 2012, 6:42pm
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Mayflowers
Sunday, October 14, 2012, 2:44pm Report to Moderator Report to Moderator
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Great link thanks. I checked out the sourdough cookery but the reviews said there wasn't wild starter in her recipes.  

I'm wondering, has anyone made sourdough starter with Polyflora? What do you think?  
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Cristina
Tuesday, October 16, 2012, 12:48am Report to Moderator Report to Moderator

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I create my starters from scratch ... using the wild yeast from my environment ... Once I have that, then I add lots of goodies to my sourdough sponge, including the whey from my kefir culture to which I add polyflora tablets every now and then ... or the whey from my home made yogurt (also with polyflora) ...

I have some steps by steps instructions somwhere in these forums (I think with some photos taken some time ago) ... but recent photos are in my facebook timeline ...




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Mayflowers
Tuesday, October 16, 2012, 1:20pm Report to Moderator Report to Moderator
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Thanks Cristina!   I would like to say that I bought some organic, sprouted, sourdough wheat to try. I doesn't bother me!   Regular frankenwheat will actually make my stomach hurt after I swallow it within 20-30 seconds. I've been eating one slice of the organic sprouted sourdough and no pain after swallowing! Big win!

As soon as I find some spelt flour, and soy flour, I'm going to make a wild starter (which I think will be even more gentle on my stomach than the store brand I bought). None of the grocery stores have any? What's up with that?     I've gone to 3 stores already. I was thinking of buying it from Nuts online but I have to find out about the shipping because the shipper can't leave it at my door. It will get stolen. I already had Morrocco method box stolen.. I had to call the cops and fill out a police report for UPS. What a pain.  
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Mayflowers
Friday, October 19, 2012, 1:02pm Report to Moderator Report to Moderator
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Started the wild yeast sour with the pineapple juice this morning. I added a capsule of Polyflora. Might as well get the right bacteria in there..    

This bread when I'm finished will be my weekend brunch bread.. This way I won't have too much wheat in my diet, especially no Frankenwheat.
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Mayflowers
Saturday, October 20, 2012, 4:27pm Report to Moderator Report to Moderator
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Day two of starter. I adding another serving of flour and pineapple juice. I'm starting to see bubbles  
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