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Spelt Sourdough making

17 October 2015

Known around the world as a German/North-European bread, the Sourdough has its roots in Ancient Egypt. After acquiring much knowledge & experience of working with the Pickling technique, the ancient Egyptian discovered that the same process they were trying to delay (in essence, the decay of food being done by bacteria and fungi) can be used the other way around (to boost a different group’s activity - in this case Yeast) for the creation of airy bread instead of the traditional flat breads they consumed.

Here you can see the shaping process of a Spelt Sourdough bread:

1. Basic batch is being halved to two parts.

2. Basic batch of the dough, after 3 hours of folding and 1 hour of chilling in the fridge.

3. Two parts are going through 1st shaping.

4. Two parts are going through 2nd shaping and laid down in the bannetons for final proofing.

If you want to see other parts of the process, you can click in the following links:

- A link to the baking process.

- A link to the final results.

by: Amit Rabin