Comments on: Whole Spelt Sourdough – New Video Posted

By: Marilyn

Marilyn — Wed, 30 Dec 2009 08:05:49 +0000

Hi Eric and Dave,

Eric, thanks so much for the spelt recipe. My 5 yr old daughter is now off wheat for the next 6 weeks as we are trying to figure out where the daily stomach pains are coming from. We were told that she is allowed to have some spelt but not much and that kamut would actually be beneficial to her. So thank you so much for this spelt recipe…I’m just waiting for a recipe from you using kamut flour exclusively! I am able to purchase a variety of kamut flours as I live in a major city and either organic or non-organic kamut – whole grain, or stone ground whole grain, or even white….

Dave, thanks for this yeasted version! I’ve never worked with sourdough (even though I did purchase a package of dried sourdough starter from Eric back in February of 2008 – just haven’t gotten around to reading the instructions yet!!)

So, I am wondering if you could advise me as to how much SAF yeast I should use if I am using 300gr of whole grain spelt flour and 230gr of whole grain kamut flour as Eric suggests.

Thank you both for being so generous with your recipes and words of advice! I am very appreciative.

Marilyn
Toronto, Canada

By: Chava

Chava — Thu, 10 Dec 2009 10:50:39 +0000

Hi,
I just wanted to thank you SO MUCH for the informative and simple Spelt Sourdough recipe and video. I have been wanting to make sourdough bread for years but was always a little timid. I have a great recipe for whole wheat bread that I’ve been using to make traditional challah but recently my family became “wheat free”. This bread is so good I’ve been feeding my sourdough starter every few days and making rolls for my kids’ lunches. I love the fact that it is 100% spelt,without yeast and 100% healthy.
Thank you thank you thank you!

By: Dan

Dan — Tue, 07 Jul 2009 15:52:52 +0000

Hi Dave,
Your bread looks superb! I have had some problems making yeasted whole spelt bread in regular loaf pans.
What happens is I get a separation between the upper crust and the rest of the bread leaving a gap inside the loaf.
This may be due to the way I shape the loaves. I was wondering what method you use to shape your loaves for bread pan loaves.
Warmest Wishes
Dan

By: Breadtopia

Breadtopia — Wed, 15 Apr 2009 00:15:06 +0000

Hi Dave, This looks awesome and thanks so much for writing it up with excellent instructions. I've added a link to this from the main spelt video page.

By: dave

dave — Tue, 14 Apr 2009 21:49:02 +0000

Hi Eric,

Thank you for the Spelt video. It came along at a great time to help my restricted diet friend who is Wheat free but can eat Spelt. I used your overall guidance, plugged it into my go-to yeast bread formula, and am very pleased with the results! Luckily it makes two 4 1/2 x 8 1/2 pan loaves because this bread is a keeper. I ’sampled’ half a loaf before even thinking of taking any photos. YUMMM!

the formula I used:
32 oz whole grain spelt flour
20 oz water
6TBS honey
1TBS sea salt
1 1/2tsp SAF red instant yeast

the method:

16 oz flour, 16 oz water and a fat pinch of yeast were brought together in a Poolish preferment, covered and left overnight at room temperature.
In the morning the rest of the ingredients were added to the ripe Poolish, mixed and then rested for 20min. Then do the folding and resting two or three times as you have shown.
Next divide, rough form, rest and final form. Proofing was done in the pans themselves for 1 – 1 1/2hrs and when risen 1″ over the top simply placed into the preheated, 425deg steamed oven for 30-35min total bake time.
Note: I needed to cover the lidless loaf pans with a foil tent after 15min or so … the whole grains and honey brown quickly!

Thanks again for a site that keeps on giving!

*Click to enlarge