While setting up a bakery in California, Santo, one of our amazing bakers, developed the recipe. To begin, the mother dough is wrapped tightly in a cloth to create resistance. This builds up the activity of bacterial action within the mother dough.
What is mother dough, you ask? It is a mixture of flour and water. In the baking world, we also call it a pre-ferment. We make our Spelt Sourdough from our own Levain. The longer the mother dough sits, the greater the complexity of flavour of the Sourdough bread. Thus, we leave ours for quite some time.
After the mother dough has rested, we tried a few different methods to create the final product, until we got it just right.
We are happy to have created a Wholemeal Spelt Sourdough with tons of flavour and a great crust. Enjoy!