Spelt wheat sourdough
Spelt wheat sourdough is a fermented dough generally made from spelt flour and water, in which yeasts and lactic acid bacteria develop naturally.
Spelt belongs to the genus Triticum, family Poaceae, and is therefore closely related to common wheat. One of the most widely used species is Triticum spelta.
Fermentation produces carbon dioxide, organic acids and aromatic compounds, contributing to leavening and giving baked products their characteristic slightly acidic flavour.
It is mainly used in bread, focaccia, pizza and other baked goods, either as fresh sourdough or in dried preparations.
Fermentation may contribute to the breakdown of some phytates and partially modify the proteins and carbohydrates in the flour. These processes can influence digestibility and the availability of some minerals, but they do not eliminate gluten.
Spelt mainly provides carbohydrates, together with proteins, fibre, B vitamins and minerals in amounts that vary according to the degree of flour refinement.
Calories
Fresh spelt sourdough provides approximately 160–200 kcal per 100 g. Dried preparations may exceed 300 kcal per 100 g, depending on their composition.
Allergens
Spelt is a type of wheat and contains gluten. It is therefore unsuitable for people with coeliac disease and is also relevant for people with a wheat allergy.
Assessment
A traditional ingredient valued for its fermentative, aromatic and technological properties. Any advantages over conventional leavening depend on the composition of the sourdough and the duration of fermentation.
Cons. Allergen
