Homemade sourdough spelt starter and bread

It’s alive!!!! And I am so proud of it! What it is: a spelt wholegrain sourdough starter to make my own sourdough bread.With all the cooking I do and I do a lot, because I make practically everything myself (Yes, I am a fanatic, I know…) I failed to get a sourdough starter, so this was always on the back of my mind. Lately I saw all these fabulous sourdough breads popping up and I finally got the courage together to try it yet again! I am so unbelievable happy with this you can’t imagine. So maybe this isn’t the most visual attractive pic I have posted, it is the one that brought me a real sense of accomplishment. And the best thing is: it is so easy to make, no need to feed it everyday.. And so happy that I will be baking my own spelt sourdough bread! Happy weekend everybody!

For the starter

• 200 ml tepid water free from chlorine
• 250 gram of whole grain spelt flour
• 100 gram grated apple without the skin

Mix all the ingredients and put in a glass jar with a lid on. Stir every morning and evening. When it starts to bubble after about 2-4 days it is ready to be used. It depends on the temperature, so in summer it will be quicker then in winter. It should be nice and bubbly and smell slightly sour. If you don’t use it straight away you must put it in the fridge and feed it every week with 100 grams of wholegrain flour and 100 ml of water. If you keep the starter you need to feed it everyday, if you made too much you can freeze it in a bag.

the bread

If you want to bake you have to prepare a little dough the night before, so combine these ingredients in a bowl and mix well.

• 100 gram starter
• 200 ml tepid water
• 200 gram wholegrain spelt flour

Leave this overnight. The next morning stir in 450 ml water, 750 gram flour and 20 gram sea salt. Mix and knead well. Let it rest for 1 hour and then form two loafs. Leave to rise under a towel for 45 min. Preheat your oven on 280 degrees and put in your loafs. Throw in some water on the bottom of your oven, this creates a really lovely crust. Lower the temperature to 230 degrees celcius and bake in about 40-45 minutes. It should sound hollow when you tap on the back of the bread. If it is cooled down, you are ready to eat!!