Spelt sourdough is produced in a one-stage process. Spelt flour or wholegrain spelt flour are used. When using dark or wholemeal flours, correspondingly more acid is formed, so this is not advisable. A low level of acid formation combined with good flavor formation can be observed in the types 550 and 630, which differ only minimally in their acid formation.
- 500g Spelt flour
- 500g Water
- 10g Starter
Dough temperature: 28°C Maturity time: 16 hours