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| Sourdough (rec.food.sourdough) Discussing the hobby or craft of baking with sourdough. We are not just a recipe group, Our charter is to discuss the care, feeding, and breeding of yeasts and lactobacilli that make up sourdough cultures. |
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10-01-2008, 06:28 AM
posted to rec.food.sourdough
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Baking With Spelt: the sequel
Hey,
This is just a follow up on my previous post. I tried the recipe using the spelt starter again, only, this time I used 1/3 of a cup of starter, instead of 1 TBSP. Everything went okay, the sponge was bubbly the next morning, etc. The only thing that went wrong was that the bread split on the side in the oven (http://www.geocities.com/ krauuler/Sarah/spelt.jpg ). That's happened to me once before, with a different, non-sourdough bread. Is that caused by the bread rising too quickly during either its first or second rise? I have taken to putting the bread into the oven to rise (after briefly turning the oven on, then off), but I think perhaps I should be more careful about how hot it is when I put the bread in. Or does it perhaps have something to do with how the loaf is shaped? Sarah 
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