This Sourdough Irish Soda Bread with Spelt, features baking soda, but is primarily leavened with sourdough and includes an overnight ferment. It represents my not-so-traditional take on soda bread. Traditional soda bread is made with flour, baking soda, salt, and buttermilk. I used all of the traditional ingredients in this Irish Soda Bread, but instead of using baking soda as the sole leavening agent, I
Einkorn and Spelt Pain au Levain with Caramelized Onions
My love affair with einkorn continues …. with this Einkorn & Spelt Pain au Levain with Caramelized Onions and Rosemary. Over the past few months, I’ve been baking with spelt and KAMUT so einkorn got put on the back burner. Every time I would reach in the freezer to pull out one of the other ancient grains, the container of milled einkorn would beckon to
Crusty Spelt Bread
This Crusty Spelt Bread, baked in a loaf pan, utilizes an overnight sponge to help develop the gluten structure and enhance the flavor. I’ve used this method a few times; each time with a different type of flour. For this experiment, I used a mixture of white and whole grain Spelt. Using an overnight sponge helps with gluten development. This is particularly useful when working