Hi,
Having now produced some sourdoughs successfully I want to try Spelt. I made one and its not bad but I 'messed' about rather than took a scientific approach.
I wondered if anyone can let me know:
1. Does your starter need to be made from Spelt. Mine is a Rye one.
2. I used a mix of Wholemeal spelt (dark) and white spelt: what ratio should I use.
No doubt this has been covered before so if so does anyone have a good recommended link? Thanks
Hi Azay,
I make 100% wholegrain spelt loaves with a rye starter. I add a scald to help soften and extend the life of the loaf. They are delicious. So I would say keep the rye starter and go as wholegrain as you like. If you'd like more details, I can send them.
Alison
Check out these:
http://www.thefreshloaf.com/search/node/100%25%20spelt