This christmas, we spent at our cottage in the Oderbruch, an hour outside of Berlin. Not only were we blessed with great (though not very wintery) weather but we were finally able to stay over several nights in our new home away from home. As we now have a working kitchen I spent my christmas holidays making old-time favorites but also working on a bunch of new recipes.
One thing which has been on my mind for quite a while now, has been making my own sourdough and with that baking my own bread.
I was surprised to find out that it’s actually pretty straight forward. All you need is a fairly warm place for the sourdough to rest and grow and a lot of patience as it takes three days before you can actually start using it. As slowness is a quintessential part of how I spent my holidays (especially when I’m at the cottage) and we now have a working fireplace, the stage was set.
How to Make Spelt Sourdough
- 100g + 100g + 200g spelt flour (strong white/type 1050)
- 100ml + 100ml + 200ml lukewarm water
- an airtight container (e.g. tupperware)
- time ;-)
1. On the first day: Mix together 100g flour with 100ml lukewarm water and put the dough in an airtight container in a warm place (20-25°C). Rest for 24 hours.
2. On the second day: Again mix together 100g flour with 100ml lukewarm water and work into the existing dough. You might already see the first bubbles appearing. Rest for another 24 hours.
3. On the third day: One last time, mix together the remaining 200g flour with 200ml lukewarm water and mix with the existing dough. Rest for a final 24 hours.
4. On the fourth day your sourdough is ready to be used! It should be bubbly and have a sour smell to it. You can set aside 3-4 tablespoonful as a starter for your next sourdough.
There are so so many ways you can now use your sourdough: white bread or wholegrain sourdough bread, bread rolls, pancakes, waffles, pizza crust, and the list goes on.
Spelt Sourdough Bread Rolls
As I didn’t have any scales at our place in the country, this recipe is merely an estimate.
- 200-250 g spelt sourdough
- 250-300 g wholegrain spelt flour
- 1-2 tsp dry yeast
- 250-300 ml lukewarm water
- pinch of salt
- optional: 1/2 tbsp bread spice (a pinch of fennel, caraway, anise and coriander)
- optional: oats, seeds and nuts for the dough or for coating
- Mix together all the ingredients until you get a smooth dough. Either with your hands or using the dough hook of an electric mixer kneed your dough for at least 2 - 3 minutes. The dough will be pretty sticky.
- Cover with a clean cloth and let the dough rest in a warm place for about an hour.
- Transfer the dough onto a floured surface and knead once more. Use more flour if it’s too sticky to kneed with your hands. If you want to add nuts or seeds into the dough - now is the time. Now divide the dough into 6 - 8 equal parts.
- Brush the rolls with some drops of water and coat with seeds or oats or nuts. Place on a lined baking tray and cover with a cloth once more. Rest for another 40min. Preheat the oven to 200°C.
- Bake for 20 - 25min. until they are cross on the outside. If you tap your finger on the bottom of the rolls, they should make a hollow sound.