Recently I have converted to using spelt flour in my baking, I have added it to cakes, muffins, pancakes and even for pizza bases. My friend Sarah from Say! Little Hen has just launched her own Spelt Sourdough Ebook and I am inspired to kick-start my sourdough baking again.
Sourdough is an art form in itself and when using specialty flours it takes the process to a whole new level and for me it has been many failures. I have tried to make rye sourdoughs, gluten-free sourdoughs and even a spelt in my time and after numerous fails, I gave up, sticking to whole wheat flour.
Today I am excited to share with you a voucher for 10% off Sarah’s Ebook about how to make 100% spelt sourdough.
Spelt Sourdough Made Simple Ebook includes 10 recipes, comprehensive explanations and a FAQ about making 100% spelt sourdough. This ebook will give anyone the guidance to start their sourdough journey and create beautiful loaves of bread.
From Bricks to Bread – My Sourdough Journey – By Sarah Price
I was inspired to first try sourdough after reading the recipe for a starter in a magazine. I’d been baking with whole spelt for quite a few years, and so I thought that I could simply treat sourdough recipes as I do every other recipe – simply substitute the white flour for whole spelt.
This theory worked with the starter recipe. Within a few days I had a bubbly, active starter that was ready to bake with. I was so excited.
I remember making my first loaf of sourdough. I followed the recipe to a T – kneading, stretching, folding and rising my dough multiple times. Finally I shaped the loaf and put it into the fridge overnight. The next morning it was time to bake my first loaf – I was quite excited as I put it into the oven.
Out of the oven, however, came a pale flat brick – it had spread sideways and showed little sign of rising. The slash cuts looked the same as they had when the loaf was still dough, and the texture was crumbly and dense. The flavour was there though, and how delicious it was!
I wasn’t put off, and accepted the challenge of learning to bake airy, golden loaves of sourdough that were bread instead of bricks. That was the beginning of many months of searching, experimenting and persisting. Along the way I accidentally killed my starter, which ended up being a blessing in disguise as the creation of a second starter led to new experimentation.
My loaves began to look and taste like bread – they sprang in the oven and turned golden upon baking. This new found success spurred me on and today I find sourdough baking the best thing in the world. I’d like to share with you the recipes and techniques for baking whole grain sourdough that will produce delicious, beautiful loaves every time.
Welcome to the wonderful world of Spelt Sourdough.
To get your copy of Sarah’s Ebook 100% Spelt Sourdough just click HERE and to redeem 10% off your just type in the code: STRAYEDTABLE10