The Inspiration of UrbnSpice Series
I have wanted to challenge the art of sourdough from scratch for quite some time. The reason is simple: I have several family members who experience difficulty digesting wheat. Experimenting with recipes is something I have always enjoyed. My curiosity inspired me to develop sourdough bread recipes that would meet the needs of my family.
For the purpose of this article, I am working with a spelt sourdough starter – it has unusual characteristics but offers interesting opportunities to learn about how those characteristics affect the sourdough process. My background, which includes training in culinary school and working in bakeries, provides me with experience and skills to deal with the preliminaries of starters & a variety of bread
Most of my colleagues will agree that once you have worked with different types of dough, one develops a level of personal satisfaction that is difficult to describe. There is nothing more relaxing to me than standing at a floured baker’s bench kneading the dough in a rhythmic motion, which transforms a weighed amount of dough into a smooth boule, loaf or roll. The aroma and the taste of freshly baked bread is the reward that you keep coming back for. There is nothing like it!