I managed to find wholegrain spelt flour again and am back to baking my favourite 100% wholegrain spelt sourdough loaf. The experience of eating it makes me realise just how much I prefer wholegrain hands-down to white or semi-white flour. Its texture and taste pleases me so much. And, thanks to the @smallfoodbakery post about milling waste the other day, I realise just how much it is an environmentally and socially good choice too.
After experimenting with sourdough wholegrain spelt loaves for a while and finding that they went stale quite soon, I tried adding a ‘scald’ to the dough. That is a portion of flour that is made into a roux beforehand and added into the mixing bowl with my flour, salt, starter and water. It makes such a difference – the loaf is softer, more sliceable and ages better.
At some point, I’ll write it up. In fact, at some point, I’ll get to documenting a whole load about wholegrain sourdough. It is magic.
Wish you were here for lunch 🙂