Some weeks ago a reader asked me if it is possible to bake pure spelt rolls with sourdough. The reason for this question is a histamine intolerance and so I thought directly of using my sweet starter, as the sweet starter fits well in the “shortly riped” scheme. I feeded a part of my starter four times with spelt flour which reduces the wheat in the starter to 0,26%. If you want a pure spelt starter, you can start a starter from a spelt sourdough and some spelt flour as well.
To avoid a dry crumb (what can happen with spelt so easily) I added once again a hot soaker. Some egg yolk and fat makes the crumb more fluffy and the malt helps to deepen the flavour. But using egg yolk and malt is not necessary, if you can’t eat one or the other. Just replace the egg yolk with water. The crumb will be a little bit more dense but the rolls will be still fine. And if you are looking for wheat free recipes, there is a new tag for you: wheat free 🙂