Text And Recipe By Rorie Weisberg

Food And Prop Styling By Renee Muller 

Photography By Moishe Wulliger

SPELT SOURDOUGH ROLLS

One of my favorite benefits of sourdough is that fermentation changes the glycemic index (GI) of bread. Whereas regular bread has a strong impact on blood sugar, sourdough bread has a very low impact on it. While standard white wheat bread has a GI of 71, sourdough bread made of wheat has a GI of 53. Standard spelt bread has a GI of 54. Although the GI of sourdough bread made of spelt has not yet been established, my guess is that it’s in the 40s, which is about as low-impact as a carb can get. People with blood sugar issues and even diabetes say that sourdough bread made of spelt flour has no negative impact on their blood sugar levels. When I learned this, I knew I had to find a way to make spelt sourdough rolls that anyone could make, even if they'd never heard of starter. Classic sourdough loaves are made of flour, water, and salt, and baking requires either a clay or cast-iron Dutch oven. This recipe has been created to be made without special equipment. It includes honey and oil, which takes the edge of the classic sourdough tang and creates a softer (but still crunchy!) crust and an inside that’s nice and moist. 

Note that this recipe can be made entirely by hand, sans mixer.

Yields 18-20 rolls

• 2⅔ cups water
• ⅓ cup honey
• 5½ oz (150 g) active sourdough starter
• 1 40-oz (1-kg) bag of Rorie’s Spelt Dough Mix
• ¼ cup olive oil or melted coconut oil

In the bowl of a standing mixer fitted with the dough hook, combine water, honey, and sourdough starter and mix to combine. Add dough mix and knead on low until a ball of dough forms. With the mixer on low, slowly drizzle in the oil. The oil will not absorb into the dough until later in the fermentation process. Transfer the dough and remaining oil into a glass or plastic bowl and cover the bowl to prevent the dough from drying out. Allow the dough to rise until double in size, about 18-24 hours. Line 2-3 baking sheets with parchment paper. Divide the dough into pieces weighing 3-4 oz (100 g). Shape each roll into a ball and place on the parchment paper. Place the pans into a tented plastic bag to prevent the rolls from drying out. Allow rolls to double in size, approximately 2 hours. Preheat oven to 425°F (220°C). Lightly dust each roll with flour and score each roll. Bake for 10-15 minutes or until golden. Do not over bake! Remove from oven and transfer to a cooling rack.

STARTER TIPS

Best formula to refresh your starter: 50 grams starter, 100 grams unchlorinated water, and 100 grams flour. Always allow your starter to sit on the counter until it's triple in size before using. The more active your starter, the fluffier your rolls will be.

For directions on how to make your own starter or to take a sourdough course, visit Chaya Suri Leitner's website, www.spiceandzest.com. Chaya Suri's done a lot to spread the love and popularity of sourdough. In Israel, contact estherblack.health@yahoo.com for personalized instruction.

(Originally featured in FamilyTable, Issue 640)