100% Spelt Sourdough Bread 

Very nice result. This flour is pretty much pain in the back side to deal with. But its really worth it, cause it tastes just way better than almost everything else.

Amazing! Your demo video always beautiful and mouthwatering. Soooo loving watching your bread video.

Thanks so much for detailed instructions. Looks absolutely beautiful and yummy!.my starter dough is already waiting in the fridge

Thank you. That was helpful. I thought the slow/lack of proofing was my fault for being to quick with the starter. I am slowly getting there but with a very sticky dough. The bit at the end saying it can be pan baked has saved my bacon, thank you!

Best bread video ever!Bravo 👏. You make the stretch look so easy. Thanks for spending your time to show us all details.

Congratulation! Impressive bread. Thank´s for sharing. 🙏

Thank you for the recipe and showing the steps. I followed along and produced a great bread. I was at first irritated, that you choose, not to make a sponge to add more water to the bread, but even without that and a „low“ hydration it really turned out great. It spread out in the oven at first, but puffed up later on and produced a wonderful open crumb and a blistering crust.

Thank you 🙏🏽. I normally just add about 30 % spelt flour to my bread. Definitely will try your recipe.

Great!! Thank you!!

Great video.

Hungry Shots, the bread came out really well. The only improvement will be when I learn to score. But the flavour was fantastic, the crumb pretty good. Will try you and other recommendations next batch and get back with the results. Thank you soooo much @HungryShots. 😍

Your bread looks wonderful. I've just started mine, following your recipe and so far it too looks great. I'm patiently waiting for the rises to finish and to score and bake. I'm so happy with the way it looks. Will get back to you with results. Thx. 🌹

This is quite the process, there's other sour dough spelt bread recipes on YT with far fewer steps !!

I've never baked a single bread in my entire life. This year, though, I have developed a number of serious health issues and have had to entirely change my relationship with food, in addition to maintaining a highly restrictive diet. I think this spelt flour sourdough may be my first go a break-making.

Oh my goodness, I would have been freaking out with my dough not holding it's shape like that! Your bread came out amazing, though!! I am not supposed to eat wheat but my doctor says Spelt is okay. Cooking with a whole grain is so totally different than using white flour!! I will be making your recipe for sure.

Yummy

The breads have a fantastically rustic and older country feel to it.

Perfect job, thank you very much.can you please teach us a good corn bread

My.god, this is endless

Sorry for being a litle pointy, it is well meant though, and the video is very good, really amazing.. But.. Spelt is not a cousin of wheat, it literally is a wheat, just one of the not modified as heavy for production scale. There is a lot of different wheats, not just wheat. Then there is different grasses carying other berries which is also possible to make flour from, like examplewise rye, which also has different varieties. If you stretch the focus just a tiny bit, you will discover the rices is in the same grass family even if it is not most used to make flour, and maize (corn for some ignorants) is also a variety of grass, but really a cousin, since it looks very different and have very different ways of making it usable the different ways, since it has different qualities to it. The main reason we make flour of them all together is the starch they all contain, but really only the ones with gluten is making bread without additives or synthesising it in some process. The different proteins is the key for the gluten content, contra soybeans that is not a grass, and have protein and no gluten. Soy is used as flour and ultraprocessed and processed into oblivion before using it as "vegan" and "ecological" but it can't come further from truth though. Only grasses make the nutritients we need from seed, and keep baking like this in the video, or things like soy and synthetic crap WILL take over and become your diet.

❤❤❤

Hi Hungry, I'm on to the next loaves. I'm on the 2nd rise. Have been trying to find your recipe for the starter. I'd like to try a new one. Do you have a recipe available or just the proportions. I'm so happy I found your recipe. Will let you know tomorrow how the bread looks. I'm sure it will be even better than the last.❤

Awesome video, great step by step instructions with graphics for phase of preparing spelt sourdough. Thank you very much for posting I want to try this at home, will the recipe change if the spelt berries are sprouted before making into flour? If I wanted to experiment with adding honey or maple syrup, what would your recommendation be for the amount and timing of adding?

Wonderful video and beautiful loaves of bread. Do you have a video of your starter, how you made it? I notice it cleared from the jar without leaving anythnig behind. Mine is grabby, sticky and leaves a mess.

Thanks loved the video would like to print it out? We love spelt and can't have regular flour. Pigeon food? Spelt is healthy but I will say. the addition of 1/3 makes a delicious buttery nutty flavor. I'll definitely follow you :-)

Would hydration change if using whole spelt flower? Is your initial water a particular temperature? Do you use convection at any point? I saw the fan spinning in the oven. Thanks, am going to give a try.

Hi I love how you make Bread I want to learn but I went on your page looking to see how you will make the spelt flower starter and I didn’t see it. Do you have a video-on it

Beautiful bread.. can you make the same with 100% durum flour?

The result is amazing. On a technical note though, I'm curious if using baking paper is justified at temperatures as high as 270 C, especially that manufacturers recommended it be used at =

Hello. I am new to maki g a sourdough bread and want to make this one. Could you show us also how to make spelt soudough starter and how to take care of it? Thank Youuu. Im experime ti f with recipies but want to have your results.

I envy how much counter space you have lol

Great video, thanks alot. Few questions. How essential is it that the hydration is on 58,5% and not 70% like with wheat flower, and the starter is at 18% and not 20% again like with wheat flower? And what type of spelt flower do you use? 630, 1050 or some of one of them and some wholegrain spelt flower? Can`t wait to try it though cause im really struggeling with pure spelt flower. It always "flattens" out and end up looking like a UFO or something...

Hello again :) is it OK to use a rye sourdough starter with this recipe? Or do I need to start from scratch and make a new starter with spelt?

Fresh-milled? Nice!

Would I be able to use Old Dough, a BIGGA or a Poolish for this recipe? Thank you.

i wanted to ask you if you know about whole grain spelt flour creating a bitter taste and if there is a way to mitigate it?

I bake 100 percent spelt in a round ceramic dutch oven. The dough passes the window pane test. But when I bake the center has a denser crumb and the edges have an open crumb. What could be the issue?

for those who do not have a mixer, i should knead the dough right ? the coil folds are to add strength to the dough but they do not replace kneading ? replace me if i am wrong also i do stretch and fold insted of coil folds

Hi, can you help me troubleshoot?? I’m pretty sure I keep over-fermenting my dough. Since I made a levain first , that cuts down the time… correct? Do you ever use a levain? Today one of my doughs turned into a soupy mess around the time of the 3rd coil fold. Also I did not realize that spelt should not double in size, only increase by 1/2. I was waiting for the sample to double. Am I correct- is my issue over-fermentation? Such tricky flour…

Everything but the music was great. I had to turn that down. Good job on the bread.

After baking, my loaves hadn’t risen like yours … They are very flat. I don’t know why I followed your recipe, I’ve just changed the spelt starter with rye starter (100% hydration). As I don’t have banneton I’ve done my second rise into a large bowl. My first rise has lasted approximately 3h30min at 21°C. The loave has approximately doubled in size. Have I underproof the loave ? Do you have any idea ?

what is the method you use in order to determine if the bread has done proofing and is ready to bake? I used to do the poke test but I find it extremely unreliable, also different flours act differently for example when you poke white wheat it does not behave like spelt...

This is an amazing video 😃, but I really wish you would talk...it's hard to follow the useful info you put on the screen, as well as your technique! I have been pausing and going back and forth....Also, a quieter music perhaps, please? Again this is a lovely loaf, thanks for doing the video! The written recipe and the diagrams are amazing! 🙏

Beautiful bread....but that music is toooo much! 😮

Very informative video but I really could have done without the loud music so I turned off the sound.

I have whole grain spelt and I’m thinking this must be all-purpose spelt, because mine looked and behaved quite differently.

Beautiful bread 😍. It looks delicious 😋 . Thank you so much for sharing❤️. I would love to see the same recipe done with Einkorn flour. I personally don’t think spelt is healthy… it’s pigeon food 😁.

What does it mean starter to be 100percent hydration ??

Was that light or whole grain????

Can anyone help me to convert the recipe to cups?

My oven only goes up to 250C!

Pretty loaves, but a lot of work.

100% spelt white not wholemeal spelt.

OMG! The music is such a turn-off. I will not ever come back to this channel ever again.