I’m sure it will help others who are trying this recipe for the first time.Hi Halle, in your recipe you use 1/4 cup sourdough starter. I was hoping to master this spelt loaf before Thanksgiving. I’d recommend a high-heat oil like avocado, but dairy free butter would be good and probably give a nice flavour.My dough seems very dry and doesn’t seem to be rising.

Because the gluten in spelt flour is delicate, the dough must be handled gently.

You can, of course, do a longer second fermentation in the refrigerator if you prefer.Since this is a low-gluten loaf, you won’t develop the gluten in the same way that you would with one that uses bread flour or even all-purpose.

I’m making a GF starter right now and will be ready to bake in a couple of days. We live at a mile high in altitude, so don”t if that makes a difference.

Used rye starter and whole meal spelt flour. Did you go by metric measurements?Hi, should this recipe work with white spelt flour too?Hi! Then the bread does not bake evenly or very large in the oven. Stretch once again in the opposite direction. I was delighted to discover that it is what the English (and French) call a casserole dish.How does the result compare to just baking on a flat tray?I am still making the starter and am excited to try this recipe out. After a half hour, do a second stretch and fold in both directions. I do not want to attempt another loaf until I know. It certainly a Labor of Love with the two week starter. This was the only recipe I could find that truly explained how to use the sour dough starter. I grew my own start with the help of your other post and successfully baked a delicious loaf of sourdough with literally nothing going wrong because of this post. I have, just added a little extra starter and kept the dough in a warm-ish spot. The dough had almost doubled in size by the morning, but seemed to shrink a lot when I transferred it to the towel/colander, and ended up being only about 2 inches tall when fully cooked. A little cooking oil on the kneading surface helps prevent too much sticking to your kneading hand. Can’t wait to make it!Made it yesterday – IT IS FANTASTIC! The only caveat for someone considering this recipe, is that a sourdough starter takes some effort to establish. =)Ive made your sour dough starter and have started my journey to sourdough heaven! Thanks – I have that size.

Namaste.I just made this and it turned out beautifully!!! After a half hour do a final (third) stretch and fold in both directions. I have not tried using flax and don’t foresee any issues with using it, but with baking, you never know until you try. I didn’t have whole spelt flour, so I used white spelt flour.

This spelt sourdough is even better if you’re mildly sensitive to wheat gluten, like I am, because it’s an older grain variety and the long fermentation time makes it much easier on your system. I’ve never done it before. Happy to hear it worked for you!I’m so excited to be making this bread. Crusty on the outside, fluffy and holey inside —yum! I recommend checking out Aran Goyoaga’s most recent book or reaching out to her on social media (Cannelle et Vanille), as she probably has a GF honey oat bread or can point you in the right direction!Hi Megan – this was developed specifically as a very simple, approachable loaf with no special steps that are usually taken in sourdough. Either way sourdough is a good choice!I typically rotate between this honey and oat spelt sourdough, The method here is laughably simple. I went through the entire process but did not have great results. If you haven’t read my article on sourdough bread, you can read it here: There are several things that you will need to get started. Yum yum!!! all the ingredients?

I liked that there was no kneading in the recipe- although I see a comment about kneading- I didnt do that (?) As per some other bakers, I put the bread on baking paper to make it easier to get into and out of the Dutch oven.Is it okay to use sprouted spelt flour for this recipe?Hey Craig, I don’t see why it wouldn’t work. I read a few other recipes that suggested soaking the flax in water first, however I don’t want to throw off the recipe.Gald you enjoyed the bread, Chriss. Does it work ? It’s in the proofing basket now, but I can’t imagine getting it out! By the way is this recipe for wholemeal or white spelt flour?Definately trying this recipe tomorrow!

Thanks!Sounds to me that you need to knead in some more flour to make it a stiffer dough. Dough can change dramatically with environmental changes.

It really is quite easy!Nutrition Info: Calories: 143.8 Fat: 1.0g Carbohydrates: 28.5g Protein: 4.1g[easyazon-block align=”none” asin=”B00004S1D5″ locale=”us”][easyazon-block align=”none” asin=”B002PABWJQ” locale=”us”][easyazon-block align=”none” asin=”B00004R92T” locale=”us”][easyazon-block align=”none” asin=”B000WJMTNA” locale=”us”]got my flour so i will be starting on my starter i have been wanting to bake this bread for so long .tomorrow I am posting sourdough pancakes and you will be able to make the pancakes straight from the starter…you will love them, more reasons to make a sourdough starter After day 4, is the “daily feeding” referring to the Oranjuice/flour adding or the 1/4 cup water and flour? So mix before bed, then bake it when you get home from work. Again, I just use what I have in my kitchen.

I had enough of the starter for another 1/4 cup and went with the spelt flour and it kind of looks like yours now!Oh no, I never thought of coconut flour or almond flour…so sorry, I will change that. He said that your dough should start off a bit stiff as it liquefies over time. Thank you for the recipe!This is probably a silly question but I can’t take sugar in any form, so is there any waIs the honey neccessary? Thoughts?! Agree also that its a very clear recipe and looking forward to.trying it (after yesterday’s abortive go at another one). Any suggestions on how to stop this? but it came our fabulously perfect! Sorry about that Angela!Oh no, I never thought of coconut flour or almond flour…so sorry, I will change that. I keep a variety in my freezer, but it does mean feeding and discarding a lot of starter.Yes, I’m sure that’ll be fine. » Weather, altitude, humidity all affect how your dough performs.

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