FRESH GROUND SPELT
Thus saith the LORD, Stand ye in the ways, and see, and ask for the old paths, where is the good way, and walk therein, and ye shall find rest for your souls. Jeremiah 6:16
It's been a few years now since I learned about the LIFE that YHWH created inside fresh ground grains, and the lack of life that is in processed grains in store bought flours.
I dove right in with THIS inexpensive mill and love everything about this journey of learning the biblical blessings and ways of fresh grains!
"Of all the foods God has given us, bread, or food made from grain, is the most altered by man. For our ancestors of 100 years ago, whole grains and real bread were the staples of their diet. They did not suffer the cancer, heart disease, or diabetes as we do today. In fact, in 1900 America was the healthiest of 93 countries surveyed. By 1920 it had dropped to 2nd and thereafter America’s health continued to rapidly decline. Today, America is the world leader in chronic sickness and disease as well as obesity." Sue Becker, Becker's Breads
Sue is the expert that I stared my learning journey with, she's seriously amazing. She is the one that taught me that when people got rid of their home mills, that's when health went south, and America became SICK. Three servings of whole grain/day reduces the risk of stroke, obesity, heart disease, diabetes, and digestive system related cancers. Whole grains provide essential nutrients such as fiber, vitamins (especially B vitamins) and minerals (zinc, iron, magnesium, manganese). (If you'd like to learn more, here is a fantastic video by Sue!)
WILD SOURDOUGH YEAST
Sue and her teachings are wonderful, but she doesn't deal a lot with sourdough that I have found, so I have taken this journey pretty much alone with Jesus! Lol I follow a lot of sourdough bakers on Instagram but have yet to find one that uses fresh ground ancient grains, without also adding bread flour, which I am purposely avoiding.
I've have been trying to make a perfect fresh ground SPELT sourdough for the last couple of months and I finally hit the nail on the head with this recipe! And it's EASY! Seriously! Its crust is crisp to the bite like it should be, the center has the traditional chewy/bouncy texture that traditional sourdough is known and loved for, and the spelt, which is my favorite grain flavor, is rich, nutty, and oh so lovely!
When I made this loaf I started a bit too late in the day and had to cut the bulk fermentation (AKA the room temp rising time) by about an hour, but am still SO happy with this loaf! Next time I will give it a little more rise before the overnight rest in the fridge to see if I can add a bit more lift, but regardless, the texture and
flavor has me oohing and ahhing through every bite! Enjoy and God bless you!