Weigh 200 grams of sourdough starter

Add 1000 grams of flour (1000g of freshly milled spelt flour is 7.5 cups) – See Note

Add 3 cups of water (Chlorine free only. Tap water contains chlorine which will kill the bacteria in the starter and prevent it from rising.)

(Tip-You can measure the volume of your flour so you don’t need to weigh it each time you bake. Only the starter needs to be weighed each time.)

Knead until it forms a dough. Let it sit covered on a counter for 30 minutes.

Meanwhile, in a small bowl, combine

2 teaspoons of sea salt and 4 tablespoons of filtered water (See Note)

Mix until dissolved and set aside.

When the 30 minutes are up, pour the salt mixture over the dough and knead until the salt water is absorbed. The dough should now be stretchy and easy to work with.

The rising time starts after the salt is added. Fold and stretch the dough.

Cover again and let it sit for another 30 minutes.

After 30 minutes – 1 hour, fold and stretch your dough. It is not necessary to keep stretching the dough.

Dough should rise anywhere from 1 hour to 5 hours. The warmer the place you live, the less rising time you need.

After the dough rises, it is now ready to bake! While shaping into rolls, try to minimize pushing down on the risen dough because doing so will cause a gooey-like inside, instead of nice and fluffy.

Preheat the oven to 450 F 220-230 C. Line a cast-iron pot with unbleached parchment paper and shape the dough into rolls or loaves. Place the loaves in the pot and cover.

Bake 35 minutes for small rolls. 45-50 minutes for big rolls. Insert a thermometer into the center of the bread. It is ready once it hits 180 degrees. It is fun to make tiny rolls that rise in the oven to be buns for grilled burgers, bake time 25 min.

Another way to bake the bread is on a unbleached parchment paper lined Airbake pan, uncovered. Just lay a thin layer of dough flat across the entire pan and the bread will come out like a pita/laffa. Bakes in only 20 minutes on 220 C.