Friday, June 24, 2011

Whole Grain Sourdough Bread

In my bread class this past Saturday, I whipped up a loaf of Sourdough Bread using 100% spelt.  There were lots of questions on how to start a sourdough starter.  Here's a recipe that looks pretty simple.  I have not tried it, but it comes from a friend who works with Lequip.  Coming from her, I'm sure it works!  You can find lots of recipes on her website . . .


•1/2 C Filtered Water
•1/2 C Fresh ground Wheat or Rye flour

Day 1 -- Place in a glass jar, combine the two together using a fork till no lumps are left. Cover the jar tightly with plastic wrap and cut a slit in the top. Stir every 12 hours.

Day 2 -- Feed the starter by adding a 1/4 more of each ingredient. Stir and cover again. Stir every 12 hours

Day 3-Day7 -- Feed the starter by adding a 1/4 more of each ingredient. Stir and cover again. Stir every 12 hours. By this day your starter should start to be bubbly and be picking up a sour smell. It will usually take 4-7 days for a good starter.

Once your starter is finished place a tight lid on your jar and place in the refrigerator. Feed weekly by taking 1 C starter and throwing it out ( I make something out of it each week) and feeding it with 1C flour 1C water. Let rest on counter till starter becomes active and bubbly again, place back in refrigerator.

Whole Grain Sourdough Bread

1 1/2 cups water
1 1/2 tsp. salt
3 Tbs honey or 2 Tbs agave
1/4 cup sourdough starter
5 cups whole grain flour

First mix together wet ingredients, then add salt and flour a little at a time.  Cover with plastic wrap and let sit for one hour.  Every 15 minutes, 3-4 times, uncover dough and scrape with spatula to remove from bowl.  Use a little flour on dough and on your hands as dough will be moist.  Pull the dough and fold back on itself 3 times, then place back in bowl and cover.

Let sit in a warm spot (like a microwave) overnight. 

Next morning, scrape dough from bowl, stretch and fold once more and place (seam side up) in a well floured basket.  You can buy actual "proofing baskets", or you can find one from around the house that is clean and you don't mind getting flour on.  It should be the same shape as what you will bake your bread in.  Let this rise for 1 1/2 hours.

I bake my bread in a clay baker, but I've heard you can use a dutch oven as well.  If you are only using your clay baker for bread, you won't need to oil it.  I would imagine with a dutch oven, you should put a little something on it.   Put your baker in the over and begin to preheat about 45 minutes before you will be baking the bread. 
When dough is through rising, quickly flip into baker and put into oven.  It should take 30-40 minutes.  Use an instand read thermometer to make sure it has reached 190-200 degrees.  Let cool for about 5 minutes then invert onto cooling rack.

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