I'd like regular ancestral cooking emails!
This is a ‘scald’. It’s flour (in this case wholegrain spelt) heated on the stove with water until it’s thick. Once cooled, this goes into the bowl (along with flour, salt and starter) when I mix my sourdough wholegrain spelt loaf.
I rarely make spelt loaves anymore without this. That’s because, prior to learning about it, my spelt loves always went dry and stale really quickly. The scald is like magic – it makes the bread soft and long-lasting.
I’ve written up the process for my go-to wholegrain spelt sourdough. I’ve made it every week for 18 months…it is that good! You can find the recipe by clicking on the link in my profile.