Food Articles


Spelt Levain Loaf

May 1, 2012

INGREDIENTS6 ¾ cups plus ? cup (2 lb. 4 ? oz.) whole spelt flour
2 ¼ cups plus ? cup (1 lb. 4 ? oz.) tap water, heated to 115°
¼ tsp. active dry yeast
3 tbsp. (1 ¾ oz.) honey
1 ½ tsp. (3/8 oz.) kosher salt
Canola oil, for greasing bowl
All-purpose flour, for dusting
½ cup ice cubes

INSTRUCTIONS1. In a large container or bowl, stir together ? cup spelt flour, ? cup water, and yeast until a smooth paste forms; cover with plastic wrap, and let sit for 24 hours. Repeat this process for the next eight days, adding ? cup plus 1 tbsp. spelt flour and 2 tbsp. water each day to make the starter (which you can keep alive, in the fridge, by adding the same amounts once weekly).

2. On the 10th day, place ¼ cup starter in a large bowl and stir in ½ cup water (Figure A); add 1 cup spelt flour and stir until smooth to create the sourdough culture; let sit for 8-24 hours, until ready to bake.

3. Uncover sourdough culture and add remaining 2 ¾ cups spelt flour and ½ cup plus 2 tbsp. water, along with honey and salt (Figure... Get the recipe >>

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