Thank you so much Siegried, for sharing your knowledge and experience with our recipes and baking with spelt and sourdough. Excellent you can use our recipes as a base and make them your own and get such good results.

Wishing you many happy baking hours,

Ed & Marieke

Hello,

I have made this focaccia with sourdough and speltflour. It turned out very beautiful and delicious. Very delicious. The starter rested for 12 hours. I use a heatmat that’s normally used to warm young plants to have a stable temperature. I doubled the proofing time. I think with 20% less water in recipes converted to speltflour works very well. You feel the dough settle and develop during kneading. I did it by hand, during 15 minutes. A very nice, lovely mediteranian bread.

I swap the regular wheatflour to spelt or my own glutenfree blend. I don’t digest wheat very well. A rye starter and sourdough speltbread makes it very easy to digest. I noted that you need less water, more kneading time and more proofing time. But once you have that I easily make the recipes from weekend bakery . I eat bread again and with great taste. I love the slowness of making bread. Also the other recipes turned out very well.
Thank you for the good recipes and all the effort in this site. Love from België

Hi RVW,
Take 100 grams of the flour and 100 grams of the water and add 10 grams sourdough culture to that. Leave overnight and add this preferment to the rest of the dough for this recipe. Then double the proofing times given in the recipe. This should be a good starting point for this recipe, but maybe you need to adapt a bit based on your conditions.

RVW