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Vermont Spelt Sourdough

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.78

$0.78 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

16 vegetarian,vegan,dairy-free,dairy free,lacto ovo vegetarian,vegan antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:77%

Spoonacular Score: 77%

 

You can never have too many hor d'oeuvre recipes, so give Vermont Spelt Sourdough a try. This recipe makes 16 servings with 442 calories, 16g of protein, and 4g of fat each. For 78 cents per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again.

Ingredients

Servings:
some
some filo dough
filo dough
3.53 oz
3.53 oz rye flour
rye flour
1 tsp
1 tsp salt
salt
some
some sourdough starter
sourdough starter
30
30  sourdough starter
sourdough starter
12.98 oz
12.98 oz sourdough starter
sourdough starter
some
some spelt
spelt
1.65 lb
1.65 lb spelt flour
spelt flour
2 Tbsps
2 Tbsps water
water
some filo dough
some
filo dough
3.53 oz rye flour
3.53 oz
rye flour
1 tsp salt
1 tsp
salt
some sourdough starter
some
sourdough starter
30  sourdough starter
30
sourdough starter
12.98 oz sourdough starter
12.98 oz
sourdough starter
some spelt
some
spelt
1.65 lb spelt flour
1.65 lb
spelt flour
2 Tbsps water
2 Tbsps
water
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Equipment

baking sheet
baking sheet
plastic wrap
plastic wrap
roasting pan
roasting pan
mixing bowl
mixing bowl
stand mixer
stand mixer
wire rack
wire rack
oven
oven
baking sheet
baking sheet
plastic wrap
plastic wrap
roasting pan
roasting pan
mixing bowl
mixing bowl
stand mixer
stand mixer
wire rack
wire rack
oven
oven


Instructions

  1. Combine the ingredients of fluid starter in a large mixing bowl. Cover with a plastic wrap and set aisde for 12-16 hours at room temperature. In the bowl of a stand mixer, mix the fluid starter, water and spelt flour, and rye flour on low speed until just combined, about 1 minute. Let the dough rest for 30 minutes. Scatter in the salt and continue mixing on low speed until the dough reaches a medium level of gluten development. This should only take about 3 or 4 minutes.
  2. Transfer the dough to an oiled container. Ferment at room temperature for 2.5 hours, with folds at 50 and 100 minutes. Turn the dough out onto a lightly floured counter. Divide it into two portions. Preshape the dough pieces into balls. Sprinkle the balls lightly with flour, cover loosely with plastic, and let rest for 15 minutes.
  3. Shape them into batards or boules and place seam-side-up in a floured proofing baskets. Proof the dough, covered with plastic wrap, at room temperature for 2.5 hours. Alternatively, the loaves can be proofed for about 100 minutes at room temperature, then refrigerated for 2 16 hours and baked directly out of the refrigerator.
  4. An hour before baking, start preheating the oven together with baking stone and a roasting pan on the bottom of the oven to 220C/450F. Turn out the loaves onto a baking shovel or the back of a baking sheet sprinkled with semolina. Slash the loaves as your like.
  5. Once the oven reaches the temperatures, place in the bread dough and fill the heated roasting pan with 1/2-inch of hot water. Immediately close the oven and bake for 40 minutes. Cool on a wire rack.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.78
Ingredient
some filo dough
100 grams rye flour
some sourdough starter
30 sourdough starter
368 grams sourdough starter
some spelt
750 grams spelt flour
Price
$3.26
$0.18
$0.03
$0.06
$0.78
$3.86
$4.29
$12.45
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Nutritional Information

Quickview
441k Calories
15g Protein
3g Total Fat
85g Carbs
34% Health Score
Limit These
Calories
441k
22%

Fat
3g
6%

  Saturated Fat
0.47g
3%

Carbohydrates
85g
29%

  Sugar
3g
4%

Cholesterol
0.0mg
0%

Sodium
242mg
11%

Get Enough Of These
Protein
15g
31%

Manganese
1mg
79%

Fiber
12g
49%

Iron
5mg
28%

Phosphorus
208mg
21%

Vitamin B3
3mg
20%

Vitamin B1
0.28mg
19%

Magnesium
68mg
17%

Selenium
10µg
15%

Copper
0.27mg
14%

Zinc
1mg
11%

Folate
39µg
10%

Vitamin B2
0.12mg
7%

Vitamin B6
0.13mg
6%

Potassium
212mg
6%

Vitamin B5
0.57mg
6%

Vitamin E
0.46mg
3%

Vitamin K
2µg
2%

Calcium
15mg
2%

covered percent of daily need

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