Spelt Flour Bread Recipe Using a Levain Starter

If you love whole wheat breads, then be sure to check out this spelt flour bread recipe that uses a natural sourdough starter to help …


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About the Author: Chef Billy Parisi


  1. Hi, nice video, but I have 2 observations : letting the final dough for fermentation in a warm environement for 14-16 hours you are basically transforming it into a giant ball of starter. I wonder if the dough smell like vinegar and lactic acid. And looking at the crumb it is very compact, not fluffy and airy because of the fermentation process. I guess it is over fermetated.
    I like spelt flour too, for the richness in flavour and the nuty smell.

  2. I enjoyed the video, but the crumb looks underproved. Those huge holes with otherwise dense crumb is an indicator.

    I’m still trying this recipe right now.

  3. Chef Billy this video technique for sourdough bread with split is the best bread I’ve been making for past two year. What do you do with the ton of Levain you have left since you take only 250grams? Can I make more bread loaves a few days later? Thank you

  4. Hi chef, your videos are very informative and I want to try and bake this bread but unfortunately I don't live in the US and I don't have access to Kamut flour and Spelt flour. Do you have any suggestion to how I can substitute these two flour?

    I believe we only have All purpose, whole wheat, bread flour, rice, and some other types of basic flour but not these kind of specific ones.

    Thank you in advance!

  5. I love your channel and these bread recipies! 😁🍞 keep teaching us commies haha. Love that, I used to work in restaurants before becoming a stay at home MamaπŸ˜‰πŸ˜Ž. What kind of oven do you have? Thanks a tonπŸ™Œ.

  6. Happy to see your videos! My question is: how do I increase the size of my starter. I have a very active starter (on day 6) of the build, but will eventually bake some bread. I have approximately 20 g of starter. How do I increase the flour and water to get approx 180-200g of starter for a bake? Or whatever grams the recipe calls for?

  7. Hi Billy, I just realized that the written recipe in the description says 'recipe for creamy polenta' just to let you know. I'm all set to start w my bread baking! yay πŸ™This bread series is fantastic

  8. Looks fantastic! I came across an older bread video of yours a while ago when looking for stuff similar to Flour water salt yeast. Nice production with clear narration & techniques.

    Unfortunately, my loaves tend to get overcooked (burnt) on the bottom when I try to get a dark brown. Any thoughts? I bake mostly following FWSY w/ a dutch oven and have tried temps between 500 & 450 with similar results. Its a pretty cheap lodge enameled dutch oven. Think that could be the issue… not heating evenly? Thanks.

  9. The bread looks fabulous. I am going to keep this recipe along with the sourdough recipe for on the rare occasions when I eat carbs. This looks like it would be worth that 30 hours of patience. Thank you, Chef.

  10. This is a beautiful labor of love. I love making bread, but this one has always been very intimidating. I will give it a try, your bread looks scrumptious as well you did a wonderful job πŸ‘©πŸ½β€πŸ³β€οΈ.

    P.S. whomever gave this video a thumbs down must suffer from some kind of past bread trauma… No worries, I'll eat it for them lol πŸ˜€πŸ˜‹

  11. Labour of love, totally agree! And lots of patience… I'll make some brioche while waiting… oh wait! It needs waiting too… I'll make pancakes while I wait for the waiting πŸ˜‚πŸ˜‚ Awesome Billy thanks!

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