[Annen]

I will get some later and try starting a 50/50 culture.

Do you have to start a new culture for spelt?
Do you know if you can change the rye starter to spelt by adding half rye and half spelt for a while, increasing the spelt until it is all spelt? (I read that was how you can change it to a wheat starter)

[compostqueen]

Yes, it's ancient all right but that was Black Sea area I think. I was thinking in more recent history it was eaten by thatchers around Oxfordshire. Is that where it's still grown today?  Not sure though 

It's still delish 

[Scribbler]

Sorry - didn't mean to sound flippant there. If there was an Oxfordshire connection that would be amazing.

I've just this minute taken it out of the oven. It looks really good! Pic may follow depending on the beer I have had to drink while waiting, having supper etc....

Don't hold your breath...

[Scribbler]

There you go! Who's a happy bunny!!!

[wighty]

It may look good but what does it taste like?

[Scribbler]

I'll tell you tomorrow.........................

[compostqueen]

It looks gorgeous. Truly a thing of beauty 

[Annen]

That looks beautiful, Scribbler, I'm sure it'll taste great.

[Scribbler]

I think I'll quit while I'm ahead ladies!!!

[Scribbler]

Just knocked up a sourdough spelt loaf, which should be ready to bake by the end of the afternoon as it's only at room temperature and not in the airing cupboard.

Because of work and housework I'm going to stick it straight in the own when it's risen, instead of knocking back etc.

Strongly recommend the 30g of rye flour, 30g of water each day method of getting a starter going. Great for beginners like me, and easier than fancy ideas involving natural yogurt etc. When it's active it smells like pear drops!

[Annen]

Strongly recommend the 30g of rye flour, 30g of water each day method of getting a starter going. Great for beginners like me, and easier than fancy ideas involving natural yogurt etc. When it's active it smells like pear drops!

My starter went mouldy and smelled horrible, I don't know why, it was in the fridge and the the temp was okay.  So I'll have to start again.

[Scribbler]

try the airing cupboard to get it started, or room temp at least. Only put in fridge for storage.

[Annen]

Yeah, I was just storing it, but I think I might have left it working too long before deciding I wasn't going to use it, so it may have been going off before I put it in the fridge.  I've since read that you shouldn't use it if it is going pink, and it was. Learning all the time.

[compostqueen]

On the spelt bag there's a recipe for a one rise loaf, which describes the result as "crumpety".  I made it, with reservations that a once proved loaf would be no good.  I was wrong, it was lovely.  I made another one to the same recipe but proved it twice and that was lovely too.  It was fine and if I was ever in a hurry I would deffo do the one proving

[Kate and her Ducks]

I have also started making sourdough recently and it is very addictive. I quite enjoy the nurturing of the starter and sharing it with my friends and family.

There does seem to be a million and one ways of starting up with apples and sultanas etc. I found a very straight forward one that just recommended organic flour (as it is untreated and therefore has lots of the natural yeasts that sourdough depends on) and water. Mine worked very well and is going strong and producing lovely bread.

I have found mine rises a lot faster than the books say and I have also had an overflow too!

Going to go off and make a loaf now I think.