Comments on: Spelt Sourdough Bread – Nutty, Crusty, and Easy to Make at Home

By: Julie Menghini

Julie Menghini — Tue, 10 Mar 2026 12:51:15 +0000

In reply to Charlotte. I'm so glad that it worked for you, Charlotte! Thank you for sharing your experience and the outcome!

By: Charlotte

Charlotte — Mon, 09 Mar 2026 18:44:58 +0000

In reply to Julie Menghini. I just made a 100% spelt flour bread. It is extremely tasty, took a little longer to cook maybe? Thanks for the recipe and instructions.

By: Julie Menghini

Julie Menghini — Thu, 22 May 2025 14:01:24 +0000

In reply to Jennifer. Jennifer, that just warms my heart! Thank you so much for giving it a try and so glad that it worked for you!

By: Jennifer

Jennifer — Wed, 21 May 2025 16:23:26 +0000

Omg, so excited! My first attempt ever making sourdough and I did not have much faith. I used a starter that was given to me probably 10 months ago. Started feeding it last week, and decided I just have to go for it. I only had spelt flour and a bit of little white flour; I was thrilled to come across your recipe. I haven’t tasted it yet but thrilled it looks great! Thank you so much for sharing your recipe and videos.

By: Julie Menghini

Julie Menghini — Thu, 18 Apr 2024 12:59:07 +0000

In reply to Nicole. Great question, Nicole. Most of the time I shape it and let it sit out and then refrigerate it overnight. It will maintain it's shape.

By: Nicole

Nicole — Thu, 18 Apr 2024 00:47:29 +0000

Hi! In your written recipe you have bench ferment for 6 hours, then shape and into bowl/banneton and overnight in the fridge. Short bench rest in morning whilst oven pre-heats and then bake.

In your video you have the bench rest & overnight rest (you don’t specify time or location), and then shape with a short bench rest in the morning prior to baking.

Is it better to shape prior to overnight rest or in the morning just prior to baking? Or do both?

By: Julie Menghini

Julie Menghini — Thu, 16 Nov 2023 21:09:36 +0000

In reply to Mariana. I've never used sprouted spelt flour but as long as it's the consistency of spelt flour I wouldn't know why not. If you try it, Mariana, will you let me know how it goes so I can share your experience?

By: Mariana

Mariana — Thu, 16 Nov 2023 17:20:10 +0000

Can you use sprouted spelt flour?

By: Julie Menghini

Julie Menghini — Sun, 12 Mar 2023 15:09:21 +0000

In reply to Sydney. I love spelt, Sydney, and so glad you enjoyed it. I often do 3 to 4 stretch and folds the first 3 hours for that open crumb that we enjoy. Thank you so much for your comment!

By: Sydney

Sydney — Sun, 12 Mar 2023 00:13:59 +0000

Excellent spelt recipe! My only change was that I did a couple stretch and folds during the 6 hour rising time. Crust was nice and golden and inside had a great texture. Thanks for sharing this!