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{{#seo:
|title=Spelt sourdough starter, Irish recipe
|titlemode=replace
|keywords=#flour #speltsourdoughstarter #spelt #starter #sourdoughbread #bread #mineralwater #dough #fridge #kilnerjar #ryesourdoughstarter
|hashtagrev=032020
|description=This recipe is for the sourdough starter from the Ballymaloe Cookery School, Co Cork, Ireland
}}

{{Template:AdvancePreparation}}

This recipe is for the sourdough starter from the '''[http://www.cookingisfun.ie/ 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.
{{recipesummary
|TotalCalories = 2285
|PortionCalories = 228
|DatePublished=12th April 2013
|Author=Chef
|Servings = Servings: 10 - About 450ml
|Difficulty = 1
|TotalTime = 1 week plus
|PrepTime = 1 week plus
|CookTime = None
|Image = [[Image:Spelt sourdough starter recipe.jpg|middle|none|alt=Electus]]

}}
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====Best recipe review====

''Difficult''

4/5 

I've had 2 successes and two failures with this - how did you do?

 [[User:Klapaucius|Klapaucius]]
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{{RecipeIngredients
| 300g [[Spelt|spelt]] [[Flour|flour]]
| 300ml [[spring water]] or [[mineral water]]
| 450g [[strong white bread flour]]
| A further 450ml water
}}
===Method===

{{RecipeMethod
| Mix 50g [[Spelt|spelt]] [[Flour|flour]] and 50ml of bottled water in a [[Kilner jar|kilner jar]] or Lock&Lock jug which has a capacity of at least 2 [[Litres|litres]].
| Cover, and leave overnight at room temperature.
| 24 hours later add, mix in a further 50g [[Spelt|spelt]] [[Flour|flour]] and 50ml water.
| Continue to add the same amount of [[Flour|flour]] and water until a total six batches have been mixed in every 24 hours.
| It is best to use the [[Starter|starter]] straight away, but it can be stored in the [[Fridge|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|starter]] [[Dough|dough]] is now ready for use according to your [[Sourdough bread|sourdough bread]] recipe.
}}
===Chef's notes===
'''Do not use tap water as it contains chlorine.'''
If the mixture becomes too thick, add a little more water.
==See also==
* [[Rye sourdough starter]]
* [[Spelt sourdough starter]]
* [[Cheese and olive sourdough]]
* [https://sites.google.com/site/nikandedwinascookbook/Home/bread/full-sourdough Sourdough recipe] from Nik and Edwina
{{RecipeLine}}
[[Category:Recipes]]
[[Category:Bread and baking]]
[[Category:Irish recipes]]
[[Category:Vegetarian recipes]]
[[Category:Vegan recipes]]

[[Category:Uncooked]]

<code 'hashtagrev:12032020'>[[Special:Search/flour|#flour]] [[Special:Search/speltsourdoughstarter|#speltsourdoughstarter]] [[Special:Search/spelt|#spelt]] [[Special:Search/starter|#starter]] [[Special:Search/sourdoughbread|#sourdoughbread]] [[Special:Search/bread|#bread]] [[Special:Search/mineralwater|#mineralwater]] [[Special:Search/dough|#dough]] [[Special:Search/fridge|#fridge]] [[Special:Search/kilnerjar|#kilnerjar]] [[Special:Search/ryesourdoughstarter|#ryesourdoughstarter]]
</code>

Spelt sourdough starter - Revision history

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