Comments on: 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.

Comments on: 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. https://ancestralkitchen.com/2020/12/18/https-www-instagram-com-p-ci8mti-ajfk/ Fri, 18 Dec 2020 13:24:25 +0000 hourly 1 https://wordpress.org/?v=6.5.2