This is your standard white sourdough recipe that makes incredibly tasty bread that is soft on the inside with chewy crust on the outside. Though it takes a long time from start to finish, it is only a few minutes of work each time separated by hours of letting it rise.
Like all sourdough recipes, the longer you let it rise with each step of the process, the more flavor you will get in the final loaf. You also have to give it more rising time than when you make bread with domestic yeast simply because most of the wild yeasts simply aren't as productive as their domestic cousins.
I have tried several different versions of this bread, but my recent experiment using the dough for Spelt Soft Dinner Rolls has been the best by far.
This is a modification of the Rich & Tender Dinner Rolls recipe from the King Arthur Flour 200th Anniversary Cookbook.
I was going to make their recipe, but just exchange the spelt flour for the whole wheat flour, while still using mostly AP flour. For some reason, I assumed that the AP flour was necessary for the light texture. I already statred making the dough, when I discoverd the white flour bucket was empty. I figure "What the hell" and just went with all spelt flour, just to see how it came out. The answer is that they came out just fine, and were very light and delicious.
This is my current favorite pizza dough. It is a variation on a traditional pizza dough recipe that I modified to use whole grain spelt flour instead. The addition of herbs and spices to the dough really gives it wonderful flavor on its own, so you aren't depending as much on the toppings to bring the flavor to the party.
This is a modified version a a Zucchini bread recipe that Laurie got from one of her coworkers. The most obvious difference is that I go with spelt flour, which makes it a heartier and healthier bread, and I add more cinnamon and vanilla bacause I like cinnamon and vanilla.