I am on a low FODMAPS diet and read that fermented spelt bread is tolerated. I was also exposed to many people's sourdough on fermentation boards. Reading about the benefits made me do my own research to find a bread which I tolerate.

Characteristics

This is difficult as both me and my sourdough are so new to this. I need to experience other people's bread to know what the difference might be. What I do know is that it is absolutely delicious and might just be a bit addicting, both the bread and the hobby.

Viscocity

Taste & flavour

Recipe

Starting ingredients

25% Wholemeal Wheat Flour
50% Water
25% Spelt

Feeding ingredients

100% Whole wheat flour
100% Water

I keep my starter in the fridge. I bring it out the night before I want to use it. I feed it twice the next day.

100% Whole wheat flour 100% Water

Working method

My starter is unique in that it is a mixture of two home grown starters, one from MB Canada and one from the SD USA. Mine was made with white spelt and did not do as I wanted so on a visit to the USA I brought back my friend's whole wheat starter. I mixed it with mine as I didn't want to lose my wild yeasts. It is only 4 months old.

25% Wholemeal Wheat Flour 50% Water 25% Spelt