Detox2Health

Well… still no bread on the table!
My dough decided to take a very long nap instead of rising, so today turned into a full sourdough rescue mission. 😂

But don’t worry—tomorrow morning I’ll bake the two loaves, and I still have high hopes that our Shabbat table will proudly feature my first homemade sourdough breads. 🍞✨

As you can see, there’s plenty of determination here and a very carefully planned recovery operation. 😅

Here’s the rescue plan (aka: saving the dough from disaster):

Cold Re**rd Method — Overnight in the Fridge
Why it works:
• Prevents over-proofing
• Firms the dough so it’s easier to score and bake
• Develops amazing flavor
• Stops the gluten from collapsing
• Perfect timing for a fresh morning bake

Steps:
1. Lightly flour the top
2. Cover it well
3. Place the shaped loaves in the fridge
4. Bake straight from the fridge in the morning — no warm-up needed

Stay tuned… tomorrow we find out if this sourdough saga ends in triumph or another episode of “Dough, Why Won’t You Listen to Me?” 🤣

Day 2 – Yes, I meant to send this yesterday…
But after all the questions, excitement, and people suddenly becoming artisanal bakers overnight, here it is! 🥖🔥

So before anyone starts preheating the oven—we won’t actually be baking bread for about 5 days.
But here’s some motivation… a photo of my sourdough with black olives (my absolute favorite!).

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Spelt Sourdough Starter & Daily Bread Routine

Printable Guide for Your 5-Day Starter + Simple Daily Baking

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Starter Creation (Day 1–5)

Day 1:
• Mix ½ cup organic whole spelt flour + ¼ cup filtered water
• Stir well, cover loosely, rest 24 hours

Day 2:
• Discard half
• Add ½ cup flour + ¼ cup water, stir, rest 24 hours

Day 3:
• Look for bubbles—life begins!
• Repeat feeding
• Keep warm (21–26°C / 70–78°F)

Day 4–5:
• Feed twice daily
• Starter is ready when it doubles within 4–6 hours, smells tangy, and looks lively

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Maintaining Your Starter

If baking daily:
• Keep at room temp
• Feed once or twice a day

If baking occasionally:
• Store in fridge
• Feed weekly
• Refresh 4–6 hours before using

Feed rule:
• Discard half, then feed with equal parts flour + water by weight

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Simple Organic Spelt Sourdough Bread Recipe
• 500g spelt flour
• 350g water
• 100g active starter
• 10g salt

1. Mix all ingredients — rest 30 minutes
2. Stretch and fold (or light knead)
3. Proof 3–5 hours (less if warm), shape, refrigerate overnight
4. Bake at 230°C / 450°F for 35–40 min in a covered Dutch oven

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Tips for Success

• Use filtered or spring water (avoid chlorine)
• Keep the starter warm and consistent for best fermentation
• A healthy starter smells fruity or mildly tangy — not funky
• Make a backup by drying a spoonful on parchment