Sourdough without wheat

This staple is a symbol of survival. This is a well-tested recipe to begin sourdough without wheat sourdough baking.

It’s made with white flour but you can use spelt instead. This recipe is one I have made many times with great results. Before you get started, read over my tips and tricks for making and baking sourdough bread. It does take at least 24 hours from start to finish but time is what helps create a great loaf of sourdough. I have included some time variations throughout to allow the making of this sourdough fit more easily into your day.

Below is a timeline to help you map out your day of baking. After 12 hours, the levain should be bubbly. Make the dough: it should look shaggy. Pick up the top side of the dough. Step 4: After 1 hour, the dough should be slightly puffed. Step 5: Cut dough in half, being careful not to deflate. Step 6: Rest dough, each covered under a bowl for 1-2 hours.

Step 6: Rub a good amount of flour into the cloth or proving basket. Step 7: Use a folding action to pull edges of dough into the centre. Aim to make the surface of the dough underneath taut. Only fold 6 times to retain the air.

Step 8: Prove for 2-3 hours until well risen. Step 10: Score the dough 1. 5 cm deep with a sharp knife. This recipe is part of our Bakeproof: Sourdough column. All vegetables are medium size and peeled, unless specified. All eggs are 55-60 g, unless specified.

To make the dough, transfer the levain to a large bowl. Add half the water and use a balloon whisk or spatula to break up the levain until almost smooth. Cover the bowl with plastic wrap and set aside in a warm draught-free place for 1 hour. Turn the bowl a quarter turn and repeat three more times, turning the bowl after each fold.

Cover with plastic wrap and set aside in a warm draught-free place for 30 minutes. Gently turn the dough out of the bowl onto a well-floured surface. Use well-floured hands or a pastry scraper to shape each dough portion into a loose round. 1-2 hours or until well puffed. Dust the top of one of the dough portions with flour. Gently turn loaves onto the lined trays.