Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Posted to rec.food.sourdough
external usenet poster
 
Posts: 7
Default Baking With Spelt

Hey guys,

I've been baking with sourdough for a little while now, and have
pretty much gotten the hang of working with my whole wheat starter,
though I do usually use the same recipe every time.

Anyway, the King Arthur Whole Grain Baking book that I have been using
has a recipe using a spelt starter, so I made one from scratch, and
that went well; within a few of days it was bubbling up quite nicely.
So I tried
making the bread. The recipe calls for one tablespoon levian to be
mixed up with 1 cup spelt flour and 1/2 cup unchlorinated water, and
left overnight at room temperature. The next day, the levian is
supposed to be bubbly and expanded.

However, the next day there was barely any activity. I decided to
leave it be, and see what happened, and after about another 12 hours,
it did look bubbly. Of course, then I didn't have time to bake.

What went wrong?

Could it be:
a) that too small an amount of starter was used? To me, a tablespoon
seemed a pretty small amount...The other breads I've made have used
more, even the ones left overnight.

b) the (possibly) too cool temperature of the room? It's winter here
in montreal, and I have baseboard heating...

c) something else???

What should I do next time?

Should I:
a) use more starter? If so, how should I adjust the liquid/flour
content of the recipe?
b) expect the pre-ferment to take twice as long? Will this make the
bread really sour?
c) use a different recipe altogether? (suggestions...)

Any help is greatly appreciated.

Thanks,
Sarah

  #2 (permalink)   Report Post  
Posted to rec.food.sourdough
Sam Sam is offline
external usenet poster
 
Posts: 218
Default Baking With Spelt

Sarah wrote:
> Hey guys,
>
> I've been baking with sourdough for a little while now, and have
> pretty much gotten the hang of working with my whole wheat starter,
> though I do usually use the same recipe every time.
>
> Anyway, the King Arthur Whole Grain Baking book that I have been using
> has a recipe using a spelt starter, so I made one from scratch, and
> that went well; within a few of days it was bubbling up quite nicely.
> So I tried
> making the bread. The recipe calls for one tablespoon levian to be
> mixed up with 1 cup spelt flour and 1/2 cup unchlorinated water, and
> left overnight at room temperature. The next day, the levian is
> supposed to be bubbly and expanded.
>
> However, the next day there was barely any activity. I decided to
> leave it be, and see what happened, and after about another 12 hours,
> it did look bubbly. Of course, then I didn't have time to bake.
>
> What went wrong?
>
> Could it be:
> a) that too small an amount of starter was used? To me, a tablespoon
> seemed a pretty small amount...The other breads I've made have used
> more, even the ones left overnight.
>
> b) the (possibly) too cool temperature of the room? It's winter here
> in montreal, and I have baseboard heating...
>
> c) something else???
>
> What should I do next time?
>
>

Just go with your regular whole wheat recipes which worked for you and
if things need to be changed because something does not work out, go
from there.

And - why grow a "specialized" spelt starter if you have a whole wheat
going? I'd grow it - if it's a full grain wheat - on spelt, case closed.

The points you made - too little, too cold could be a cause. Maybe just
being a new starter and untested if it works is another point to look at.

Sam


Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Spelt White Spirit General Cooking 22 24-01-2014 11:29 AM
Baking With Spelt: the sequel Sarah[_4_] Sourdough 4 16-01-2008 12:39 PM
Baking With Spelt Sarah[_4_] Sourdough 27 11-01-2008 07:36 PM
Baking With Spelt: the sequel Sarah[_4_] Sourdough 0 10-01-2008 07:28 AM
Spelt perogies Bubbablue General Cooking 7 12-04-2004 05:38 AM


All times are GMT +1. The time now is 12:09 PM.

Powered by vBulletin® Copyright ©2000 - 2025, Jelsoft Enterprises Ltd.
Copyright ©2004-2025 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"