Sourdough Bread

Homemade Sourdough Spelt Bread

You should always start out with a healthy starter that is live and active.  You can find my favorite recipe here. 

Her favorite part is kneading the dough.
I keep my spelt in a 5 gallon bucket
our daughter grinding grain with the mill
starter should always be active before baking

INGREDIENTS:

  • 2 1/3 cups fresh sourdough starter
  • 3 1/3 cup Spelt flour
  • 1-1 1/2 cup water
  • Scant Tbsp. salt

 

INSTRUCTIONS:

  1. Mix sourdough starter, flour, and salt together. Use enough water to make bread dough. (A moist dough is preferable to a dry dough.)
  2. Knead dough until a small piece of dough will stretch between your fingers without breaking, and thin enough to allow light to pass through.
  3. Shape the dough into a loaf. Place in a baking pan or proofing basket. Cover lightly with a tea towel. Allow the dough to rise for 8-24 hours.
  4. Cut a line in the top of the loaf with a very sharp knife or razor blade.
  5. Bake at 400°F until the internal temperature reaches 210°F. Bake 30-60 minutes (depending on loaf size). Cool before slicing.

This is a McBride favorite! Happy Baking everyone.

Natalie