In Our Kitchen

Day 2 is a three part preparation day.  Don’t panic – it is still less than 10 minutes required for the whole day.   

Part 1 (8-12 hours after Day 1)

Approximate Time Required: 2 minutes

Ingredients needed:

Soaking spelt berries from Day 1

Simply pour the water out of the container with spelt berries.  I leave the dishrag on the container and simply drain it through the cloth over the sink.  Just be sure the rubberband is secure so that you do not lose your spelt berries.  Or, hold the rag to be sure.

Set the container on its side.  I set it on a plate in case water leaks out.

Part 2

Approximate Time Required: 5 minutes

Ingredients needed:

one half cup flour

one half cup filtered water

Pull sourdough out of frige.  (If you do not have a sourdough starter, you can purchase one at some health food stores, or make your own.  THIS looks like a good starter to make.  I purchased mine a few years ago from Betty at GEM Cultures.  Betty has since retired but some of her family operates the business still.  The cultures that I purchased from her are lively and have served our family well.  I would recommend them without hesitation.

Add one half (1/2) cup of whole spelt flour.

Add one half (1/2) cup filtered water.

Stir well.

Place lid on top – do not secure; it should NOT be air-tight. 

I keep the sprouting spelt berries and fed sourdough on the counter together.

Part 3: Rinsing the spelt berries (In the evening)

Approximate Time Required: 2 minutes

Ingredients needed:

Sprouting spelt berries

In the evening, it is a good idea to gently run some water over the spelt berries (after removing the rubberband and cloth).  Then, replace the rubberband and cloth and drain them right away.  This is simply to keep them moist and sprouting.  If they dry out, they will sprout no more.

Stay tuned for Day 3 of the tutorial…

Day 1

Day 2

Day 3

Day 4, Part A

Day 4, Part B

Baked Bread