Comments on: Minimal Knead Sourdough Bread

By: Wardeh

Wardeh — Sun, 21 Feb 2010 17:43:52 +0000

Tricia, I was wondering if I should include a spelt demonstration. I think I will go ahead and do it. One big difference is that a spelt-fed starter is more runny, so yes, you could add less liquid overall to compensate for this. I usually feed my starter less liquid and then add as little flour as I can to the dough. It is so easy to add too much flour and get a heavy spelt loaf.

By: Tricia

Tricia — Sun, 21 Feb 2010 06:15:41 +0000

Wardeh,
Hi. I would love to hear you talk and or demonstrate making bread using spelt flour in your e-class. I bought a 25 lb of spelt flour a while ago and haven’t had much success with it in my sourdough recipes. I have read that is takes less liquid ?? but when I use it my bread is heavy and dense, not at all light like you describe.
Thanks and looking forward to the class.
Tricia

By: Marlene

Marlene — Tue, 02 Feb 2010 01:38:24 +0000

My question came as a result of reading on the website of realfoodforlessmoney. There was a recipe for the sourdough starter and also for making bread by using wheat or spelt flour. Thank you for the info.

By: Wardeh

Wardeh — Tue, 02 Feb 2010 00:23:06 +0000

Marlene – I’m not sure I understand your question exactly. But, let me try. You can halve all the ingredients in any bread recipe, including starter. So let’s say the recipe calls for 4 cups of starter. You want to make half the recipe, so you need 2 cups of starter for the recipe. So, you’ll be building it up to 2-1/2 or so (so you can keep back 1/2 cup for other recipes).

By: Marlene

Marlene — Mon, 01 Feb 2010 22:52:06 +0000

I know nothing & I mean absolutely nothing about homemade bread, let alone starters. There are only 2 of us at my house. Do I need to make a whole batch of starter mix in order to make a couple of loaves of bread for practice or can I cut the sourdough starter in half and also the bread mix?

By: tara

tara — Tue, 26 Jan 2010 15:50:53 +0000

This is sad, but I *think* it was spelt that I used. LOL! I buy some of my flours from the bulk bins and I didn’t label some. So I know I used 3 cups of whole wheat and I’m pretty sure that I used 2 cups of spelt – it has kind of a black speck to it. Anyway, I didn’t know that about spelt rising better. I would love to grind my own flour, but I am without grain or a grinder. someday….
.-= tara´s last blog post… My most impressive grilled ham and cheese sandwiches. =-.

By: Wardeh

Wardeh — Tue, 26 Jan 2010 15:08:04 +0000

Tara – I wouldn’t be surprised at that. But I’ve found that spelt rises better than the red wheat in general. Had you done spelt the other time? I love hearing what you’re doing with it. I’m going to start another batch today.

By: tara

tara — Tue, 26 Jan 2010 15:02:53 +0000

I started that same exact bread recipe last night! Except I used part whole wheat and part spelt. I was amazed this morning that it rose so well overnight – much better than my last sourdough that didn’t use kefir. I wonder if the kefir helps the rise? Anyway, I cut the recipe in half last night and just now formed it into 8 buns for grass fed burgers tonight. I’ll let it soak and rise till late this afternoon. Hopefully they come out great!
.-= tara´s last blog post… My most impressive grilled ham and cheese sandwiches. =-.

By: Tuesday Twister Blog Carnival | GNOWFGLINS

Tuesday Twister Blog Carnival | GNOWFGLINS — Tue, 26 Jan 2010 13:57:11 +0000

[...] Next to your name, you have the option of putting a brief description in parentheses, such as: Wardeh @ GNOWFGLINS (Minimal Knead Sourdough) [...]