High-Altitude Sprouted Spelt Sourdough Bread

There’s something deeply satisfying about baking bread from grain you’ve soaked, sprouted, and ground yourself. But at 5,000 feet, things rise faster, collapse quicker, and test your patience! This updated guide includes the altitude-safe proofing times and the lessons learned after a few melted loaves.

Ingredients

• 400 g sprouted spelt flour

• 100 g bread flour (for structure)

• 280–290 g water (65–68% hydration)

• 100 g active levain (sourdough starter)

• 11 g fine sea salt

Instructions

1. 1. Build the Levain: Mix starter, water, and flour (1:1:1 ratio). Let it rise 4–6 hours until bubbly.

2. 2. Autolyse: Mix flours and 90% of the water. Let rest 45 minutes to hydrate.

3. 3. Mix Dough: Add levain, salt, and remaining water. Mix by hand until cohesive.

4. 4. Bulk Ferment: Let rise 2–3 hours, doing 3–4 stretch & folds every 30 minutes. Stop when risen ~40%.

5. 5. Pre-shape: Gently round the dough and rest 20 minutes.

6. 6. Shape & Cold Proof: Shape tightly, place in a floured basket, cover, and refrigerate 4–6 hours max.

7. 7. Bake: Preheat Dutch oven to 475°F. Bake 20 min covered, 20–25 uncovered at 450°F. Cool before slicing.

💡 Tip: At high altitude, dough ferments even in the fridge! Check after 4 hours; if it’s risen and puffy, bake straight from cold.

Cold-Proofing Caution

At 5,000 feet, yeast stays active in the refrigerator. If you cold-proof overnight (8–12 hours), the dough may overproof and collapse. Instead, keep the cold proof to 4–6 hours, or lower your levain percentage if you need a longer rest. Bake straight from the fridge for best shape and oven spring.

High-Altitude Tips

→ Keep hydration lower — spelt is soft and fragile.

→ Ferment shorter — stop before the dough doubles.

→ Add a touch more salt to slow fermentation.

→ Bake straight from the fridge for best oven spring.

How to Sprout and Grind Spelt (Without Covering the Kitchen!)

1. Rinse whole spelt berries well and soak them overnight.
2. Drain, rinse, and spread in a thin layer. Rinse twice daily until tiny sprouts appear (1–2 days).
3. Dehydrate at 100–110°F until completely dry.
4. Grind outdoors or in a covered area — the flour is fine as fairy dust!
5. Store in airtight jars and use within a few weeks for the freshest flavor.

Troubleshooting: When Your Bread 'Melts'

If your loaf spreads or collapses, it’s usually overproofed. Try shortening bulk rise, adding 50 g bread flour, or refrigerating the dough earlier. Remember: at altitude, it’s better to bake a little early than too late.

Homestead Bonus: Sprouted Spelt Dog Treats 🦴

Use leftover sprouted spelt flour or mash to make wholesome treats for your furry helper!

• 1 cup sprouted spelt flour
• ½ cup pumpkin purée or mashed sweet potato
• 1 egg
• Optional: spoonful of peanut butter

Mix, roll out, cut shapes, and bake at 325°F for 25–30 minutes until crisp.

Notes

Write down what worked best, hydration tweaks, or your dog's review of the treats!

Read about my hilarious first try at grinding flour in my own kitchen.