handmade spelt sourdough bread

Image

We like our own bread very well cooked, “bien cuit”, obviously. I like working with spelt flour, it took me a very long time to feel confident with it, but I enjoyed—and still enjoy—my apprenticeship. I enjoy the fact that spelt, having a much more fragile gluten than wheat, needs more care and is more susceptible to the changes in temperature, air moisture and moodstate of the baker. It feels truly alive, and learning to accept that some weeks it will be flatter and some weeks it will be airier and bouncier, learning to accept that it will always be diferent* without worrying, has led me to accept my being human.

Who can wait quietly until the mud settles ? Lao Tzu

* P told me once that he thinks that this is why you can never tire of it even if you eat it, like him, pretty much every day for the last seven years.

3 thoughts on “handmade spelt sourdough bread

  1. I haven’t tried baking with spelt, but it sounds really interesting! I’ve been wanting to start making sourdough bread, too, but it seems intimidating…

    1. Feel brave, it is a lovely adventure. I would recommend following a food step-by-step method, both The Handmade Loaf by Dan Lepard (a great bread book not just for sourdough), or Tartine Bread by Chad Robertson as the photographs reassure you that your funny mixture is just right ! Good luck.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s