I obtained a Spelt Sourdough Starter and Bread recipe on the IBS Network as those with IBS may tolerate it more than other gluten because of the way it's made. Unfortunately I've had no success whatsoever in making it as for some reason it won't ferment.
I've made normal wheat sourdough many times with no problem but cannot get this one to work. Do any of you have any success with a Spelt Sourdough, if so would you mind sharing the recipe or your hints and tips on how you made it?
Thank you so much for your response. Yes it is the one I've used from your factsheet. It's the one with: Stage 1 - making the sour dough ferment, Stage 2 - making the sour dough starter, keeping your sourdough and then spelt sour dough bread.
I've made many a sour dough loaf but I've never used Spelt until now.
I've just left a comment to Sensitive Gut who created the recipe and said that unfortunately the link to 'a tutorial by Dr John Ransley' takes you to a page which looks suspect, it's a brightly coloured page in Chinese writing so I've come straight out of that one. Therefore, I'm unable to look through the factsheet.
Thank you for your reply and yes I was viewing the recipe through the IBS Network website but I've now managed to locate another Spelt Sourdough recipe which I'm trying at present, I'm only on the 2nd day at present.
This is my amended recipe from Tiffany if culturelove.co.uk who started me on making sourdough.
I’ve never had a problem with Spelt sourdough but usually use 50/50 spelt /rye. Are you measuring your hydration if so what ratio? What starter method are you using? I use 100g pre rye starter with 100% hydration for 400g flour mix - all whole meal spelt/rye.
Method - add 1tbls mother starter to the starter mix & leave overnight - should be very spongy. 400g Flour, molasses, 275-280 unchlorinated water - most important - salt & hemp oil mix - mix in starter. It’s a very sloppy dough & doesn’t require kneading if well mixed. Pour into tin - slash - put in proving oven with steam for 45 mins - turn off oven & leave until risen to top of tin - bake at 220C for 45 mins or until baked.
Thank you very much for your very helpful comprehensive reply.
I'm using exercise from the IBS Network website as they've said spelt flour gas much lower fructans and can be tolerated more if you have IBS.
I is a teaspoon of water to a teaspoon of spelt flour for days 1 to 5. Then you make a starter with1 tablespoon of the bubbling ferment to 150g spelt flour to same of like warm water. Leave overnight then mske the bread.
When making the mother starter did you half it & feed it daily?
Filtered isn’t unchlorinated unless it was in an open jug for 3-4 hours & you need to weigh the water & those proportions seem somewhat out to me? And it sounds like you missed a process. Make mother starter - make bread starter (100g flour/water/mother starter) & THEN make bread. They often forget to tell you that one!
Consuming chlorinated water in any form straight from the tap will harm the bacteria & your biome. Only drink tap water which the chlorine has evaporated from - amazing the difference it makes.
All the very best for the procedure tomorrow, I'm sure everything will be absolutely fine and you are nearer to finding out why you are having problems.
I'm feeling awful at present so it could be a bug but I'm not sure, I'll be glad when it passes as it's debilitating. xx
I,only got home at 6-00pm,but I’m glad it’s over,they say they found nothing,but I will have to go and see my GP now😏 because I can’t take much more of this pain.
Unfortunately I feel rubbish again today, it's been a year today since I had the food poisoning and I don't feel I'm any further on. I spoke to a doctor yesterday and she want's me to speak to another doctor at the practice on Monday or Tuesday when he's there as she said he was thinking of sending me for a Heptology (Hepatology is a branch of medicine concerned with the study, prevention, diagnosis and management of diseases that affect the liver, gallbladder, biliary tree and pancreas), I thought I would put the explanation there as I'd never heard of it. If I have that done and they find nothing then it's got to be diet.
Oh my goodness, you were late. I feel for you with the pain, it doesn't help when tests come back clear as on one hand it's good as there's nothing serious and on the other hand it isn't good as you are no closer to seeing what wrong.
Yes the NHS is under a lot of pressure and I feel so for the medical staff being run ragged.
Oh my, you hubby must be shattered.
That's what's good about HU, we understand and support each other. I get a lot from HU. I do say at times why don't I have a few days of no food and see what happens, the more I think about it the more appealing it is.
Thank you and I will. Food I feel can be the link to a lot of problems.
Try sipping hot water - I know it sounds strange and it can make you feel worse for the first few sips - but it’s the best thing I know to eliminate nausea.
Funny enough that's exactly what I was doing last night before seeing your reply, it's something my father used to do when I was younger and I've always followed it. My dad also used to have Cider Vinegar and Honey and that worked for him.
I learned a lot from this web-site - it’s far more than just recipes and this is where I learned the 2 stage process and hydration percentages. Good recipe for rye sourdough here as well.
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