Wholemeal Spelt and white sourdough (*****)
Not a very promising start. I’ve been baking quite a lot and not keeping starter in fridge and run out of rye flour so been using wholegrain spelt to refresh. Looking a bit thin and not much left.
1815
- 100g starter
- 50g strong white flour (Doves organic)
- 60g water
Menu 32 for 20 minutes.
That’s pretty much all the starter gone and what there is looks pretty thin. Refreshed using 30g wholemeal spelt/20g water.
1835
Having a play with laser measurer to see how much the premix rises. It isn’t, it has to be said, a precise science. Currently 0.254m from top, and at 2218 hours, it’s 0.251m. So unchanged really. Smells and looks good though.
2225
- 80g wholemeal spelt (Gilchester’s)
- 80g stoneground wholemeal (Marriage’s)
- 240g strong white flour (Doves Organic)
- 15g EVOO
- 4g salt
- 260g water
Menu 32 for 20 minutes then menu 10 overnight.
Result
Very pleasantly surprised. Looks great.



Footnotes
Breadmaker is SD-ZX2522 (discontinued) (Instruction Manual)
Most used program menus
- Menu 10 – French (bake)
- Menu 18 – Bake Only (bake)
- Menu 29 – Rustic Sourdough (dough)
- Menu 30 – Sourdough Starter (dough)
- Menu 32 – Pizza Dough (dough)
Abbreviations sometimes used
- EVOO – Extra Virgin Olive Oil
- swf – Strong White Flour
More notes: Breadmaker notes