Hi there,
My well-established sourdough starter was made with spelt flour.
I, however, am new to sourdough and am experimenting with it.
Last night, I tried making a free form loaf with whole spelt flour but without success (no rise).
I contacted my professsional 'sourdough baker friend', told him about my feedings/sponge, etc., and we both think the sponge was ready but he suggested that I use a bread pan for whole spelt flour oppose to free form.
I'm going to try bread pans next.. so this evening I made my sponge with half whole spelt flour and half whole wheat flour (both organic). Is it ok to mix 2 different kinds of flour to make your sponge?
Any advice is much appreciated, thanks!
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Replies
Hello CeeWeed,
By and large, the yeasts and bacteria don't mind where their food comes from and so mixing and/or changing flours for your levain or dough should not make any difference.
However, what might turn out differently depending on the flours used, is the consistency of the dough due to the different gluten contents and water absorbing characteristics of the flour(s) that you use.
Good luck with your projects.
Farinam