Can You Use Spelt Flour To Feed Your Sourdough Starter? Here’s What The Science Says!

Sourdough starters, the heart and soul of artisanal bread-making, thrive on a steady diet of flour and water. While traditional starters rely on wheat flour, many bakers wonder if they can venture into the realm of alternative flours, such as spelt. This blog post delves into the intricacies of using spelt flour to feed a sourdough starter, exploring its benefits, challenges, and the impact it has on the final loaf.

Benefits of Using Spelt Flour

Spelt flour, an ancient grain with a slightly nutty flavor, offers several advantages when used to feed a sourdough starter:

• Higher Nutritional Value: Spelt flour is richer in protein, fiber, vitamins, and minerals compared to wheat flour, contributing to a more nutritious sourdough bread.
• Easier Digestion: Spelt contains less gluten than wheat, making it easier to digest for individuals with gluten sensitivities.
• Unique Flavor Profile: The nutty flavor of spelt adds a subtle depth and complexity to sourdough bread, creating a distinctive taste experience.

Challenges of Using Spelt Flour

While spelt flour offers numerous benefits, it also presents some challenges:

• Lower Gluten Content: Spelt flour’s lower gluten content can lead to a weaker sourdough starter, resulting in a loaf with a flatter crumb structure.
• Longer Fermentation Time: Spelt flour generally requires a longer fermentation time compared to wheat flour, as the starter takes more time to break down the sugars in the flour.
• Sourness: Spelt flour tends to produce a more sour sourdough bread due to its higher acidity level.

Impact on the Final Loaf

Using spelt flour to feed a sourdough starter has a noticeable impact on the final loaf:

• Crumb Structure: The lower gluten content of spelt flour results in a softer, less chewy crumb compared to bread made with wheat flour.
• Flavor: The nutty flavor of spelt flour imparts a distinctive taste to the sourdough bread, creating a unique and flavorful experience.
• Acidity: The higher acidity of spelt flour can lead to a more sour sourdough bread, which some may find desirable.

How to Feed a Sourdough Starter with Spelt Flour

To feed a sourdough starter with spelt flour, follow these steps:

1. Discard and Refresh: Start by discarding half of the existing starter and refreshing it with equal parts spelt flour and water.
2. Hydration: The hydration level of a spelt flour starter should be slightly higher than that of a wheat flour starter, around 65-75%.
3. Fermentation Time: Allow the spelt flour starter to ferment for a longer period, typically 12-18 hours, or until it has doubled in size.
4. Temperature: Maintain a stable temperature of around 75-80°F (24-27°C) for optimal fermentation.
5. Consistency: The consistency of a spelt flour starter should be slightly thicker than that of a wheat flour starter, resembling a thick batter.
6. Regular Feedings: Feed the spelt flour starter regularly, every 12-18 hours, to keep it active and healthy.

Tips for Success

• Gradual Transition: Gradually introduce spelt flour to your sourdough starter over several feedings to avoid shocking the starter and affecting its balance.
• Experiment with Blends: Combine spelt flour with wheat flour in different ratios to find the ideal balance for your taste and desired bread texture.
• Monitor Acidity: If the spelt flour starter becomes too sour, reduce the fermentation time or add a pinch of baking soda to neutralize the acidity.
• Bake with Confidence: Once your spelt flour sourdough starter is active and healthy, use it to bake delicious and nutritious sourdough bread.

Summary: Embracing the Versatility of Spelt Flour

Using spelt flour to feed a sourdough starter opens up a world of possibilities for bakers seeking to enhance the nutritional value, flavor, and digestibility of their sourdough bread. While it presents some challenges, with careful attention to fermentation time, hydration levels, and regular feedings, a spelt flour sourdough starter can thrive and produce exceptional loaves. Embrace the versatility of spelt flour and embark on a culinary adventure that will tantalize your taste buds and nourish your body.

Answers to Your Most Common Questions

Q: Can I use any type of spelt flour to feed my sourdough starter?
A: Yes, you can use whole spelt flour, white spelt flour, or a combination of both.

Q: How often should I feed my spelt flour sourdough starter?
A: Feed your spelt flour sourdough starter every 12-18 hours to keep it active and healthy.

Q: What is the ideal hydration level for a spelt flour sourdough starter?
A: The ideal hydration level for a spelt flour sourdough starter is slightly higher than that of a wheat flour starter, around 65-75%.

Q: How long should I ferment my spelt flour sourdough starter?
A: Ferment your spelt flour sourdough starter for a longer period, typically 12-18 hours, or until it has doubled in size.

Q: Can I use my spelt flour sourdough starter to bake bread right away?
A: It is recommended to allow your spelt flour sourdough starter to mature for at least a week before using it to bake bread. This will give it time to develop a complex flavor and establish a stable fermentation process.