The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Spelt with a pre-ferment?

  • Pin It
Sourdoughty's picture
Sourdoughty

Spelt with a pre-ferment?

I am used to the best tasting yeasted breads being made with a pre-ferment, so it seemed natural to me to think about doing a spelt bread with one, especially as have found the flavour of straight yeasted spelt a bit boring for such a pricey and trendy grain.

What do people think? Pre-ferment, or is sourdough-ing it the way to go?

WoodenSpoon's picture
WoodenSpoon

are for some crazy reason set on using commercial yeast then a preferment is absolutely the way to go, though if the naturally leavened route is available to you then thats the way, every time

golgi70's picture
golgi70

Agree

Sourdoughty's picture
Sourdoughty

Any favourite recipes? Was thinking to try a rye starter with the Doves Farm recipe here http://www.dovesfarm.co.uk/recipes/sourdough-bread/

WoodenSpoon's picture
WoodenSpoon

if not, I would look up making one on here, there are a number of fantastic posts and whats best is the support team is built right in, same goes for the actual dough formula.

WoodenSpoon's picture
WoodenSpoon

if not, I would look up making one on here, there are a number of fantastic posts and whats best is the support team is built right in, same goes for the actual dough formula.

dabrownman's picture
dabrownman

whether you like sour bread or not.  If you do, then SD is the way to go.   If you don't then do a small poolish. 

WoodenSpoon's picture
WoodenSpoon

or make some yeast water, eh eh?