The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


voyager_663rd's picture

Watery (like batter) Spelt dough

August 31, 2012 - 9:37am -- voyager_663rd

I've been trying to find a spelt recipe that prior to baking, the dough looks like dough and not glutinous batter.

I found this one (amts are halved from original recipe):

6 C spelt flour

3 C water

1/3 C oil

1/3 C honey

1T Saf yeast

1T salt

Using Universal plus mixer, after having added all those ingredients, I still had to add another cup and a half of white flour (no more ground spelt at that point) and it was still like very glutinous batter.  I used a ladle and spatula to get it into the loaf pans.


the wild river baker's picture

Watery and sour starter, should I really just turf it?

December 20, 2011 - 10:29am -- the wild river baker


I'm making a three day fermentation bread that I've made many times before. This morning, on day three, I bring it to the table to add the rest of the flour, the salt and kneed it and I noticed that there is an inch of sour water on top and no bubbles. It really doesn't look like normal or alive at all. Sadly, I think that I should just turf it, make a quick bread for today and start over, but I just want to make sure that its not salvageable? Is really the case?


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