This is the second spelt recipe I’ve posted here, mostly because I am transfixed with the flavor of spelt, but also because I developed this formula for a short article I wrote that will appear in the Bread Baker’s Guild of America Bread Lines magazine early next year. The article has some background information on me, my process, and my motivation for baking sourdough — most of which if you’ve read my entries for a while you already know. I went into how I started baking, how both the scientific and artisanal processes captivate me each and every bake and how baking not only reminds me of my childhood growing up in an Italian restaurant but also because good, healthy food really just requires time.
So why another spelt recipe? When thinking about the article I went back and forth on what recipe to include, swaying between a few sourdough recipes I’ve been experimenting with and some of my old tried-and-true favorites. I knew I wanted to use one that had fresh milled flour and without a doubt my previous spelt sourdough recipe is among my most favorite; but I wanted to take it a bit further. I began to think about what things I’d change if I was looking to try and improve it and I decided to start with that formula as a base and rove from there, to explore and find something that really struck my palette as different or something that produced a substantial structural difference — or perhaps both.
Lately I’ve been creatively working my sourdough starter into baked goods around my kitchen. It started with my desire to reduce the “waste”1 of feeding my starter one to two times per day and eventually I began to fully realize the significant amount of flavor in that fermented flour mixture. You can find my recipes for sourdough pancakes, banana bread and waffles but this is my first mention of a dessert with sourdough in the crust and it’s fantastic. This whole grain crust is everything you want in a pie or galette crust: buttery, tender, flaky and packed with flavor.
I can hardly believe it but my website has been nominated as a finalist in the 7th annual Saveur Blog Awards! I’m a finalist in the “The Food Obsessive” category (yea, I think it fits!) — sites dedicated to a single, focused topic. Thank you so much to everyone who nominated this website, it truly means a lot to me and to be among some of the top blogs out there is an honor.
Now that I’m a finalist, and the voting period has begun, I would be forever appreciative if you had a moment to cast your vote for the perfect loaf at Saveur’s voting website(you can vote once each day until August 31st)! Head to the link and scroll down to The Food Obsessive category, you’ll see my website listed there.
Voting has officially ended. Thanks to everyone who took a moment to vote for my site and thank you so much for your support!
Your sourdough starter — a mixture of yeast and bacteria (the good kind) that co-exist to naturally leaven bread, add complex flavors, aid in digestion and unlock health benefits — it’s no wonder it quickly becomes part of your family1. I’ve been maintaining mine for many years now, but really it’s nothing mystical or magical, it’s a culture I give nourishment (flour + water) and in return it happily does work for me without even realizing it.
I’ve been compiling this list of frequently asked sourdough starter questions for almost as long as this website has been around. Each time I receive an email or comment asking a question about what I do in a particular situation, I’ve saved it away and have added the most commonly asked questions below. This page is an on-going compilation of the most asked questions and as such it will be updated frequently with new entries as they come in.
I’ve been thinking about this recipe for some time and I’ve been tinkering with it for just about as long. I wanted to create a whole wheat sourdough bread that wasn’t all the way 100% whole grain, but still enough to bring out that assertive wheat flavor, gentle yet complex sourness, and also one that packs a nutritious punch. I wanted it to be light in the hand, soft of texture and for it to be a good starting place for those who might not have had much experience with breads boasting a majority of whole grains. Sort of a beginner’s sourdough recipe but with more whole grains than not — a fifty-fifty whole wheat sourdough bread to get you and your family on the whole-grain-train without them missing the characteristics of white flour1.
My three year anniversary for The Perfect Loaf just passed and I felt like it was only fitting for me to (sort of) revisit an old idea, an old recipe of mine for a seeded sourdough I posted a long, long time ago. I make this whole wheat version intermittently and I do enjoy it, but I wanted to explore some new flavors, textures and techniques. I mean, after baking hundreds of loaves since the beginning days of this site my process has changed and evolved quite a bit, perhaps it was time to take a new look at this old favorite.
Of course there are endless combinations of seeds and spices one can bake into a loaf of bread, but finding just the right balance of flavors and textures can prove to be a challenging task. Personally, I find a lot of the seeded sourdough I try to be a little heavy with seeds; conceivably I’m just more sensitive to the deep umami flavors of sesame, the spicy nature of flax or the anise-like flavor of fennel, but I like to keep it light. Of course there is a time and place for hearty bread, but I like my seeded sourdough a little more like a gentle peck and less like a heavy, flapping punch.