Naturally leavened with a sourdough starter, this whole grain sourdough bread recipe calls for whole wheat or ancient grains such as einkorn or spelt. I've included tips for using each of the flours so you can create the perfect fluffy, sky-high loaf... no yeast required!
If using whole wheat flour, add 3 cups of flour and 3 cups of warm water (comfortable to the touch). If using whole spelt or einkorn flour, add 3 cups of flour and 2-1/4 cups of warm water.
Cover with a towel and let sit at room temperature or in a warm place until starter is domed, bubbly, and smells sour. It will be globby and gel-like.
Add flour, 1/4 to 1/2 cup at a time, to make a shaggy dough.
*This baking method works best if the yeasts are not spent and still have sugars to consume. If they’ve eaten everything, have reached their peak and are beginning to collapse, it is best to bake in a pre-heated oven (375 or 400 degrees Fahrenheit).
The Single Rise Method (as written above) is wonderful if you’re creating your bread dough in the morning. You’ll make the dough, shape the loaves, let the loaves double in size and then bake.
The Double Rise Method (as written below) is wonderful if you’re creating the bread dough in the late morning or afternoon. You’ll create and knead your dough, let it rise in a big bowl, shape the loaves before bed, and bake the loaves in the morning. This yields a more sour loaf, which may be desirable depending on your preference.
However, you might be sleeping when the bread reaches its peak rise, yielding a collapsed and therefore flatter loaf of bread. This is likely to happen in warmer temperatures; less likely in cooler weather.
If you would like a more flavorful, sour loaf, proceed with the following instructions...
Whole Grain Sourdough Bread https://traditionalcookingschool.com/food-preparation/recipes/spelt-sourdough-bread/