December 3, 2009 - 8:41am
spelt flour to start a starter
has anyone ever used spelt flour to make a starter? i read somewhere that whole wheat and organic flours are usually best. i have some left over spelt and would like to use it before it expires. i am starting my sourdough education next year, so just wanted to know if spelt flour is recommended or is a big NO, or "it don't really matter what flour you use"?
anyone?
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Why? I don't know it just happens. Usually takes longer. I would start a rye starter and then slowly convert it to spelt. There is a thread here where it took quite a while. Might be listed under spelt starters in the search box.
Mini
I did a spelt starter a while back for a 100% spelt loaf that I wanted to make. Seems to me it went right along the lines of what I would expect to happen if it was a wheat starter.
thank you mini oven and leaddog. so as not to take a chance, i'll use rye or wheat flour then to do my starter.
My first one was pure Spelt. I don't want to keep extra starters around so now when I make the 100% Spelt bread I use about 2 or 3 grams of my regular starter and build it up from that. It works fine and the bread tastes great.