Spelt sourdough

Ingredients for 1 servings:

• 200 g wholemeal spelt flour
• 200 ml water

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 30 minutes

simple and good for baking bread

Mix 50 g of flour with 50 ml of water and pour into a jar. Close the jar, but don’t completely close the lid, as the dough still needs some air. Let the jar stand at room temperature for a day. After a day, feed the sourdough with flour and water in a 1:1 ratio (again, approximately 50 g and 50 ml, respectively). After another day, the sourdough should already be bubbling. Repeat the process with water and flour, and let the dough rest again. Repeat this process five times. After five days, the dough should have noticeable bubbles and a sour smell. The dough is now ready to bake, for example, as shown in my spelt sourdough bread recipe. Always leave 50 g of sourdough in the jar. This can be refrigerated for 1-2 weeks if you don’t need it very often. Then, a few hours before baking, remove the dough and “feed” it to approximately 250 g with flour and water in a 1:1 ratio. The older the sourdough, the better it becomes and the more powerful it is. So, after a few weeks, you can reduce the amount from, say, 200 g to 175 g. If you’re not baking bread for a few weeks, it’s enough to feed the dough a little and then put it in the refrigerator. Tips: If the sourdough starts to smell unpleasant, like acetone, always “feed” it first and wait a few days. If it still smells really bad and is perhaps even discolored, it’s better to throw it away. It’s also great to share and give to friends.