Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

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 $0.94

$0.94 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:78%

Spoonacular Score: 78%

 

Vermont Spelt Sourdough might be just the hor d'oeuvre you are searching for. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 441 calories, 15g of protein, and 4g of fat per serving. This recipe serves 16. For 94 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. Head to the store and pick up active sourdough starter from above, rye #1150 flour, sourdough starter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is pretty good. If you like this recipe, take a look at these similar recipes: Sourdough Spelt English Muffins, Easy Sourdough Bread - Vermont Bread, and Confession Sourdough is my toughest rival… Artisan Bread with a Sourdough Starter.

Sparkling Wine and Sparkling rosé are great choices for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Papet del Mas Brut. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 13 dollars per bottle.

Papet del Mas Brut

Pleasant fruit aromas and a bright, clear color. The taste sensation in the mouth is very pleasant, light and well balanced, fresh and very cheerful feeling, good persistence, with fruit and flower notes. The aftertaste invites you to continue savoring the wine.

» Get this wine on Wine.com

Ingredients

Servings:
some
some dough
dough
3.53 oz
3.53 oz rye #1150 flour
rye #1150 flour
1 tsp
1 tsp salt
salt
some
some fluid starter
fluid starter
30
30  sourdough starter
sourdough starter
12.98 oz
12.98 oz active sourdough starter from above
active sourdough starter from above
some
some vermont spelt sourdough
vermont spelt sourdough
1.65 lb
1.65 lb spelt #630 flour
spelt #630 flour
2 Tbsps
2 Tbsps water
water
some dough
some
dough
3.53 oz rye #1150 flour
3.53 oz
rye #1150 flour
1 tsp salt
1 tsp
salt
some fluid starter
some
fluid starter
30  sourdough starter
30
sourdough starter
12.98 oz active sourdough starter from above
12.98 oz
active sourdough starter from above
some vermont spelt sourdough
some
vermont spelt sourdough
1.65 lb spelt #630 flour
1.65 lb
spelt #630 flour
2 Tbsps water
2 Tbsps
water

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: $0.94
Ingredient
some dough
100 grams rye #1150 flour
some fluid starter
30 sourdough starter
368 grams active sourdough starter from above
some vermont spelt sourdough
750 grams spelt #630 flour
Price
$3.26
$0.18
$2.60
$0.06
$0.78
$3.86
$4.29
$15.02

Nutritional Information

Quickview
440 Calories
15g Protein
3g Total Fat
85g Carbs
33% Health Score
Limit These
Calories
440k
22%

Fat
3g
6%

  Saturated Fat
0.47g
3%

Carbohydrates
85g
28%

  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

Related Recipes