sharing recipes from one generation to the next
Happy New Year.
I hope 2016 bring delicious fresh produce, exciting cookbooks and sleek new equipment into your kitchen.
I am totally in awe of the In My Kitchen community.
Wheat intolerance has prevented me from indulging in the joyous alchemy of sourdough bread baking. Six months of frustrating experimentation in 2014 led me to conclude that 100% spelt loaves would always be dense and heavy.
After relocating to Brisbane I found a source of spelt flour that was much whiter and lighter than any I had previously used so I was considering trying again when fortuitously, Celia @ Fig Jam and Lime Cordial offered to share her wondrous sourdough starter Priscilla.
Further reading of December’s IMK led me to Sarah @ Say!Little Hen. She bakes beautiful 100% sourdough spelt loaves so I wrote asking for some pointers. Both Celia and Sarah generously and unhesitatingly shared. Celia’s starter gave me hope, Sarah’s gold plated advice and formula delivered beautifully textured, dark brown 100% sourdough spelt bread. I didn’t even need to use the super refined flour.
I’m keeping a little of Priscilla’s progeny, Lulu W, 100% wheat as insurance, but she has a funky brown twin sister Lulu S who is now bopping away very nicely.
My loaves are getting better with each bake, although there is much fine tuning still needed, mainly with shaping and baking, but hopfully the bannetons I’m waiting to be delivered will help. The Falcom roaster a bought on line arrived last week but I’m yet to test it. Watch this space.
I can say without hesitation my very best Christmas present was the gift of sourdough bread. Thank you Celia and Sarah I am forever in your debt.
In My Kitchen is 100% spelt flour sourdough bread with a crisp crust and light moist crumb. My tummy and I are very happy.
Maureen the Orgasmic Chef is hosting the monthly IMK now, click the link and see what’s happening in the kitchens of from around the world.