After reading all these posts about spelt and semolina flour, I decided to play with my sourdough starter.
I fed it with 1 cup scant spelt flour instead of the usual unbleached all-purpose flour and half cup of water.
But it did not activate as usual. See bottles below. The three layers of fluid level indicate these babies are still hungry. Or perhaps hangry because they won’t budge to my stirring.
So I experimented with different feeds to see whether the spelt is truly the culprit and to see what would satiate their hunger... and the winner is 3/4 unbleached all-purpose flour and 1/4 spelt, vs. 1/2 unbleached apf and 1/2 spelt (came second), vs 3/4 spelt and 1/4 unbleached apf. Lean is mean. Looks like, spelt made my baby Doughy hungry...
Now the ultimate test whether this spelt-laden sourdough starter would work was to make a dough and put it in the refrigerator for overnight fermentation.
When I checked on my refrigerated doughs, I was surprised to see depressed doughies.
With all-purpose flour feed, they are usually happily lifted the next day. So I dusted their middles with 1 tsp of dehydrated starter.
Let’s see if that will jumpstart these kiddos.
After folding and unraveling their tight and air-free matrix, and giving them a cardiac-massage-like kneading, the baby doughies felt more cushiony but I knew they still need some aeration. Had to put them in a warmer place so my dehydrated starter can activate these cold-hearted doughies.
Photo above is now showing some bubbly activity. Glad I didn’t have to call Baker 911... yet.
And the dehydrated starter kicked the dough back to life! This baby’s about to jump off the bowl. lol!
Success at resuscitating the sour dough starter!