47 responses

  1. Catherine Garbus
    March 16, 2012

    yay getting some spelt flour this weekend

  2. Sara Jo Poff
    March 16, 2012

    Awesome! Thank you!

  3. Linda Tasker Kuyper
    March 16, 2012

    YAY!!!!!!

  4. Linda Tasker Kuyper
    March 16, 2012

    YAY!!!!!!

  5. Linda Tasker Kuyper
    March 16, 2012

    YAY!!!!!!

  6. Catherine Garbus
    March 17, 2012

    got my flour so i will be starting on my starter i have been wanting to bake this bread for so long .

  7. Whole Lifestyle Nutrition
    March 17, 2012

    tomorrow I am posting sourdough pancakes and you will be able to make the pancakes straight from the starter…you will love them, more reasons to make a sourdough starter :)

  8. Ulrike Scott
    March 20, 2012

    After day 4, is the “daily feeding” referring to the Oranjuice/flour adding or the 1/4 cup water and flour? I just did day 4…

  9. Whole Lifestyle Nutrition
    March 20, 2012

    At day 4 Ulrike you switch to water and flour and you will no longer use Orange juice anymore…Orange juice is only used the first 3 days. Does that make sense?

  10. ServingFromHome
    March 28, 2012

    This looks fantastic! Can I pin this recipe? I’ve been learning about sour dough…any suggestions on where to get a good (not overly expensive!) dutch oven?

    • hallecottis
      March 28, 2012

       @ServingFromHome Yes, feel free to pin away :)  You know I did my second loaf in a stoneware dish that I got from Target for $19.00 and in worked out beautifully!  I think you could use a wide variety of containers and this would still work.  Have you started your starter yet?

      • ServingFromHome
        March 28, 2012

         @hallecottis I haven’t no, I will need to get a pan I think!

      • hallecottis
        March 28, 2012

         @ServingFromHome You can use my starter recipe :)  It takes a few weeks to get the starter started but once you have it you will always have it and you  won’t have to make it again.  Here it is if you are interested :)
         
        http://wholelifestylenutrition.com/recipes/how-to-make-your-own-sour-dough-starter/

  11. Angela Reid
    April 12, 2012

    I’m on day 4 of making the starter (super excited) and it said use any flour … I grabbed the coconut flour, not a good choice :-) I have pretty solid dough now. I had enough of the starter for another 1/4 cup and went with the spelt flour and it kind of looks like yours now!

  12. Whole Lifestyle Nutrition
    April 13, 2012

    Oh no, I never thought of coconut flour or almond flour…so sorry, I will change that. I would stick to spelt if you can, but you can also switch over to all purpose organic flour if you choose. Sorry about that Angela!

  13. Whole Lifestyle Nutrition
    April 13, 2012

    Oh no, I never thought of coconut flour or almond flour…so sorry, I will change that. I would stick to spelt if you can, but you can also switch over to all purpose organic flour if you choose. Sorry about that Angela!

  14. Angela Reid
    April 13, 2012

    No problem – didn’t even think about how different it is …. I was just SO happy I didn’t already discard the rest of the starter … now that would have been a disaster. ;)

  15. Poppy
    February 1, 2013

    Thanks for the recipe :) I began making a starter two days ago (whole spelt flour + water) but haven’t been adding the daily 1/2 cup of flour… Do you think I should discard it and start again? It has a really strong smell and is quite bubbly – possibly too strong?

  16. Beck
    March 1, 2013

    I’m just making my second loaf – the first one was really dense, which I put down to measuring the flour in cups, rather than weighing it. It was far too dry and I think that didn’t help the texture. It tasted ok – even my daughter liked it and was disappointed when it had all gone! This time I weighed the flour and the dough is much stickier than before and looks more like your photos. Just got wait for it to prove…

  17. Angie
    May 22, 2013

    Hi hope you get this before tomorrow:) I don’t have a dutch oven – actually never heard of one!!  Can I use a glass pyrex dish instead ?

    • hallecottis
      May 22, 2013

      @Angie Hey Angie,
      A dutch oven is usually used to make soups and stews in.  Do you have a deep dish that has a lid?  It has to have a lid on it and be oven proof.

  18. GJArcher
    June 1, 2013

    Can I use sugar instead of honey? I prefer the bees to keep their honey, so use it very sparingly.

    • hallecottis
      June 1, 2013

      @GJArcher yes you can use sugar instead of honey.

  19. GJArcher
    June 1, 2013

    Oh how much I love this recipe! I use a le crueset cast iron pan

  20. Sharon
    June 24, 2013

    I have a clay baker. The instructions for the baker say to soak it in water before using (not sure if this applies to bread making). Do you think that is necessary and should I pre-heat it as you did your dutch oven??

  21. Amanda
    June 26, 2013

    Is rice flour necessary? Can I just dust it with more spelt? What’s the purpose if using rice flour? Thanks!!

  22. Beck
    July 25, 2013

    Yum! I’ve tried this recipe 3 times now, and today’s was the most successful. The first was like a brick, the second really soggy, even though the internal bread temp was fine! I used half wholegrain and half white spelt flour with rye starter and it’s come out really well. I also used spelt flour for dusting and it was absolutely fine. Looking forward to having it with my eggs for breakfast. Thanks for the recipe, glad I persevered!

  23. blumie
    October 9, 2013

    what is the appropriate size for the dutch oven? is 4L too small?

  24. Lois
    November 13, 2013

    My starter is at room temp and I was ready to mix up bread this evening, but an appointment came up for early morning and I would not be able to do the final forming and baking until afternoon.  What should I do?

  25. hallecottis
    November 14, 2013

    @Lois I’d put the starter back in the fridge and then pull it out again when you have a free morning.

  26. hallecottis
    November 14, 2013

    @Beck glad to see it worked for you!  I am going to have to try the white spelt, but that helps with the texture a whole lot!

  27. blumie
    November 28, 2013

    does anyone know anything about dough (besem) starter? i would like to convert my liquid starter to a dough starter, but am unsure if this will chance the amount of starter i need in the recipe.
    thanks!

  28. Joyce Lenardson
    January 15, 2014

    I am a little confused about making the starter when it says to throw out the rest. The instructions say this every time you feed it.

    • Tina
      January 19, 2014

      Yes. You only save the 1/4 cup. the outcome is a nice strong sour dough! Once you have gone through all the steps then you can start saving more if you feel that the 1/2 cup you end up with is not enough. I know it feels like a waist but once you have your starter not much is wasted after that. It all works out! =)

  29. Tina
    January 19, 2014

    Ive made your sour dough starter and have started my journey to sourdough heaven! I started my loaf yesterday and was pleased to see that it had risen a good deal this morning. I went to take it out of the bowl and found that it is still immensely sticky. We are talking cant get it off your fingers at all sticky. Your picture shows that it will at least keep its shape.. mine will not. It slowly turns back into a pile of goo… what do I do.. I have it in the towel right now with lots of flour but Im worried that it will end up a huge pancake … any advice? =)

    • Veronika
      February 21, 2014

      I haven’t made this bread yet but I belive it’s ok that it doesn’t hold it’s shape for long, that’s why you put it in a preheated dutch oven, that way it develops a crust quickly, before it has time to turn into a blob :)

  30. Veronika
    February 21, 2014

    I will be trying this with my rye sourdough starter, pretty excited to try something new with it. Thank you for the recipe!

  31. Tracy Macfarlane
    March 9, 2014

    This is probably a silly question but I can’t take sugar in any form, so is there any wa
    y to avoid the honey?

  32. purush
    March 28, 2014

    Is the honey neccessary? Is it for flavour or does it have a reactive property with the starter?
    Other recipes I have tried called for more starter and no sweetener.

  33. Alison
    April 22, 2014

    For those asking about sugar/honey, you can absolutley leave it out. It may take your dough a little longer to rise, but otherwise it will work the same. Just so you know, the honey here is not really used as a sweetener, but to feed the yeast in the sourdough. The sugar gets “eaten” by the yeast in the starter, so unless you add sugar very late in a recipe you won’t actually be having a response as you normaly would if you ate straight honey. But you can certainly leave it out.

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