Spelt is an ancient relative of modern wheat, prized for its sweet, nutty flavour and easy-going character. It makes a gorgeous sourdough — but it's a little more delicate to work with than standard bread flour. Here's how to get the best from it.
Spelt has gluten, but it's fragile
Unlike rye, spelt does contain gluten, so it can build structure. The catch is that spelt's gluten is more extensible and less elastic — it stretches easily but tears easily too. That means spelt dough can go from perfect to overworked quickly. Mix and handle it gently, and don't over-knead.
Go easier on the bulk ferment
Spelt ferments a touch faster than white wheat, and because its gluten is delicate, an over-long bulk can leave you with a slack dough that won't hold its shape. Watch the dough, not the clock — pull it when it's risen by about 50% and looks lively.
Adjust your hydration
Spelt absorbs water differently and can feel wetter, so if you're baking a high-spelt loaf, start a little lower on hydration than your usual wheat recipe and add water as you get a feel for it. A blend of spelt with strong bread flour gives you spelt's flavour with more reliable structure.
One starter does it all
You don't need a spelt-specific culture. A strong starter ferments spelt dough just as readily as wheat. Our Dough Dough starter is built to work with any flour — spelt included — so you can experiment freely without buying a different starter for every grain.
New to sourdough entirely? Start with our revival instructions and you'll be baking the same day.
