To match Brut Zero Sparkling Syrah

Spelt'n Soy'n Rub
A succulent sougdough with any rub your heart desires

-  I n g r e d i e n t s  -

Sourdough Starter - one and a half cups
Non-Fat Milk - two cups
Water - one cup at room temp
Spelt Flour - two cups
Soy Flour - two cups
White unbleached Flour - three cups
Coarse Sea Salt - one Tbls.
Non-stick Spray
Your favorite blend of spices or rubs
adjusted in hotness with red chili flakes

-  T o o l s  -

A large mixing bowls about 14 to 16 inches in diameter
Measuring cup and Tablespoon
Rubber scrapper with a stout handle
Clean kitchen towel
Large cookie sheet
Spray bottle that is only used to spray water
Cooling rack

-  T h e   B i g   P i c t u r e  -

If you haven't already, it will be helpful to read the 'Big Picture for Sourdough'.
Meanwhile, back at the ranch...
This is a nutritious recipe that you can split into as many different variants as
your heart desires by using different rubs and even layering them in.
You can make some loaves spicy/hot, or what we call picante and some tamed.
The picante version I finish with the following spices, but don't drive yourself
nuts trying to find each and every ingredient.  There are lots of 'Texas Rubs'
and Cajun ones that will do just fine.  I use a Tablespoon each of
Grandma's Chili Powder and Garlic Festival Mesquite Grill,
and a heaping teaspoon of dried red chili flakes.

-  T h e   I n c r e a s e  -

In the morning, make your increase of the starter by mixing well about
1 1/2 cups of Starter from the refrigerator, 2 cups Non-fat Milk and
1 cup of Water.  To that mixture add 2 cups of Spelt Flour and mix.
Spelt flour is milled from a non-hybrid primitive relative of wheat that
dates back more than 9000 years.  It's value is the nutty flavor and high
water solubility.  I find it in upper-end grocery stores packaged under the
"Bob's Red Mill" brand.
Scrape down the sides of the bowl and cover with the clean kitchen towel.
Set aside at cool room temperature for 3 to 12 hours, depending
on your sour desires, that is to say, your tartness desires.

-  A n y    P a t h    T a k e n  -

Now that you have left the increase for it to do its thing, in the same bowl,
mix in the 2 cups of Soy Flour, and about 3 cups of Unbleached White Flour.
Mix in enough white flour that you can knead it in the bowl without it sticking
to your hand excessively.  Cut your dough into 3 or 4 pieces and get your
rubs ready.
With your floured hands, fashion the pieces of dough into round or long loaves.
Sprinkle a surface with the rub and roll the loaf until it is completely coated.
Place the loaf on the sprayed cookie sheet and repeat with a different rub.
Let the loaves increase in size in a warm place until they are ready for
the 400 F pre-heated oven.  Put them in and check them after 20 minutes.
Depending on the rub used, you may want to spray them with water for the
last part of the baking, or lightly brush them with egg substitute which has been
diluted with water, or do nothing until done.  When the thump sounds right,
leave them in for a couple of minutes longer and then take them out,
mist them with water, and let them thoroughly cool.

 And now you Know, Wherein,                          
ondOver, The Rub Lies

                                               Next Page