Elevate your sourdough with spelt flour: the essential ingredient you’ve been missing
What To Know
- It is a type of wheat with a distinctive nutty flavor and a slightly higher protein content than traditional wheat flour.
- Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 8-12 hours, or until doubled in size.
- Place the loaf in a banneton or a bowl lined with a floured cloth.
Sourdough bread, with its tangy flavor and artisanal charm, has captured the hearts of bakers worldwide. While traditional sourdough is made with wheat flour, the rise of alternative flours has sparked the question: can you use spelt flour for sourdough? The answer is a resounding yes! Spelt flour, an ancient grain with a nutty flavor and numerous health benefits, offers a unique twist to the classic sourdough experience.
What is Spelt Flour?
Spelt is an ancient grain that has been cultivated for centuries. It is a type of wheat with a distinctive nutty flavor and a slightly higher protein content than traditional wheat flour. Spelt flour is also a good source of fiber, vitamins, and minerals.
Benefits of Using Spelt Flour in Sourdough
Incorporating spelt flour into your sourdough baking offers several advantages:
- Enhanced Flavor: Spelt flour imparts a slightly sweet and nutty flavor to sourdough bread, creating a unique and flavorful loaf.
- Increased Nutritional Value: Spelt flour is a more nutritious option than traditional wheat flour, providing more protein, fiber, and vitamins.
- Improved Digestibility: Some individuals find that spelt flour is easier to digest than wheat flour, making it a suitable choice for those with digestive sensitivities.
How to Use Spelt Flour in Sourdough
Using spelt flour in sourdough is similar to using wheat flour, but there are a few key differences to consider:
- Hydration: Spelt flour absorbs less water than wheat flour, so you may need to add slightly more water to your dough. Start with a hydration of 65-70% and adjust as needed.
- Fermentation Time: Spelt flour can take longer to ferment than wheat flour. Allow for an additional 12-24 hours of fermentation time.
- Baking Temperature: Spelt flour loaves may require a slightly lower baking temperature than wheat flour loaves. Aim for a temperature of around 450-475°F (230-245°C).
Spelt Sourdough Starter
Creating a spelt sourdough starter is similar to creating a wheat starter. Here are the steps:
1. Combine Flour and Water: Mix 1 cup of spelt flour with 1/2 cup of water in a glass jar.
2. Feed Regularly: Every 12 hours, discard half of the starter and feed it with 1/2 cup of spelt flour and 1/4 cup of water.
3. Mature: The starter will take about 5-7 days to mature. Once it is doubling in size within 8-12 hours of feeding, it is ready to use.
Spelt Sourdough Bread Recipe
To make a delicious spelt sourdough bread, follow this recipe:
Ingredients:
- 500g (3 1/2 cups) spelt flour
- 350g (1 1/2 cups) water
- 100g (1/2 cup) active spelt sourdough starter
- 10g (2 teaspoons) salt
Instructions:
1. Mix: Combine the flour, water, and starter in a large bowl. Mix until a dough forms.
2. Knead: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature for 8-12 hours, or until doubled in size.
4. Shape: Punch down the dough and shape it into a loaf.
5. Second Rise: Place the loaf in a banneton or a bowl lined with a floured cloth. Cover it and let it rise at room temperature for 4-6 hours, or until almost doubled in size.
6. Score: Score the top of the loaf with a sharp knife.
7. Bake: Preheat the oven to 475°F (245°C). Bake the loaf for 30-35 minutes, or until golden brown and sounds hollow when tapped.
8. Cool: Let the bread cool on a wire rack before slicing and enjoying.
Troubleshooting Spelt Sourdough
If you encounter any issues while baking spelt sourdough, here are some troubleshooting tips:
- Dense Bread: The bread may be too dense if it was over-proofed or under-baked. Try reducing the fermentation time or baking for longer.
- Sour Bread: If the bread is too sour, it may have been over-proofed. Try reducing the fermentation time.
- Flat Bread: The bread may be flat if it was not kneaded enough or if it was over-proofed. Try kneading the dough for longer or reducing the fermentation time.
Conclusion: Embracing the Versatility of Spelt Sourdough
Spelt flour offers a unique and flavorful twist to the traditional sourdough experience. Whether you are a seasoned sourdough baker or just starting out, incorporating spelt flour into your baking routine can elevate your loaves to new heights. Experiment with different ratios of spelt flour to wheat flour to find your preferred flavor and texture. With its versatility and health benefits, spelt flour is an excellent choice for crafting delicious and nutritious sourdough bread.
FAQ
1. Can I use 100% spelt flour in sourdough?
Yes, you can use 100% spelt flour in sourdough, but keep in mind that it may need more hydration and a longer fermentation time.
2. Is spelt sourdough healthier than wheat sourdough?
Spelt flour is slightly more nutritious than wheat flour, providing more protein, fiber, and vitamins. However, both spelt and wheat sourdough bread offer health benefits.
3. Can I use a wheat sourdough starter to make spelt sourdough?
Yes, you can use a wheat sourdough starter to make spelt sourdough. However, it may take a few feedings with spelt flour to convert the starter to spelt.
4. How long can I store spelt sourdough bread?
Spelt sourdough bread can be stored at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze it for up to 3 months.
5. Can I use spelt flour in other sourdough recipes?
Yes, you can use spelt flour in other sourdough recipes, such as pizza crust, crackers, and pancakes. Adjust the hydration and fermentation times as needed.
