Spelt sourdough starter
This recipe is for the sourdough starter from the Ballymaloe Cookery School in Co Cork, Ireland. This can be made using strong white flour but it is recommended that you use spelt flour as it has better aerating qualities.
- 300g spelt flour
- 300ml spring water or mineral water
- 450g strong white bread flour
- A further 450ml water
- Mix 50g spelt flour and 50ml of bottled water in a kilner jar or Lock&Lock jug which has a capacity of at least 2 litres.
- Cover, and leave overnight at room temperature.
- 24 hours later add, mix in a further 50g spelt flour and 50ml water.
- Continue to add the same amount of flour and water until a total six batches have been mixed in every 24 hours.
- It is best to use the starter straight away, but it can be stored in the fridge indefinitely, in which case it will need to be refreshed before use.
- 24-36 hours before you want to make the bread, pour the starter into a bowl and mix in 225g of the strong white flour and 225ml of the water.
- Cover tightly with cling-film and allow to stand at room temperature overnight.
- Add the remaining flour and water, mix well, and allow to stand for a further 5-6 hours, by which time it should be light and bubbly.
- The starter dough is now ready for use according to your sourdough bread recipe.
Do not use tap water as it contains chlorine. If the mixture becomes too thick, add a little more water.
- Rye sourdough starter
- Spelt sourdough starter
- Cheese and olive sourdough
- Sourdough recipe from Nik and Edwina
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