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Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary)
Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary)

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Healthy self esteem originates from the environment located at thefamily, school, peer group, work area, and neighborhood. There are certain aspects of your surroundings that need to be present in order for self respect must be sabotaged and grow.

The major component of a healthy environment for self esteem is the fact that it needs to be nurturing. It should provide unconditional warmth, love, and affectionate. It needs to offer the understanding that other people are recognized as deserving to be nurtured, reinforced, honored, and ensured to.

Healthy environment for self esteem transmits messages of heat, loving, and caring by bodily touch, meeting the survival needs of food, clothing and shelter, and providing a feeling of equilibrium and order in everyday life.

A healthy environment for self esteem should offer approval. It will realize the other people see each other as deserving individuals who possess a special set of personality characteristics, skills, abilities, and competencies which makes them unique. Acceptance enables people to build relationships with other people, nevertheless maintain healthy boundaries of individuality within themselves.

At the healthy environment for self esteem should be good communication, everyone ought to be heard and responded to in a healthy way to ensure healthy problem solving is possible. Appropriate giving and receiving of feedback is encouraged and rewarded. Communication at a"feelings" level is a way of operation for all these people, allowing them to be in touch with their emotions in a productive way.

That recognition and acceptance should not be based on the condition that they must first conform to a prescribed standard of behaviour or conduct. That is unhealthy. Unconditional recognition and approval given in the form of support makes it possible for people to achieve their greatest potential.

The healthy environment for self regard should be clearly identified and enforced limits known to individuals with no hidden tricks or manipulation. Limits set the arrangement for the lives of people, allowing transparent benchmarks of appropriate and inappropriate behavior. Limits enable people to recognize their duties and also to chart their course of behavior in a rational way.

Respect and latitude for human actions within the specified limits of the healthy atmosphere for self esteem ought to be present also. This encourages individuals to utilize their creativity, ingenuity, and imagination to become productive within the recognized structure. Limits that suppress identity may cause a slow focus, with people getting stunted and handicapped in the usage of the personal abilities, skills, and resources.

In the end, healthy atmosphere for self esteem ought to be bonding, that’s the physical/emotional phenomenon between people and the others in their own environment. This is crucial for the development of healthy self esteem. This involves the significant other giving unconditional love and support in addition to developing a psychological connection between each other.

We hope you got benefit from reading it, now let’s go back to sourdough bread (100% white,15% spelt, roast garlic & rosemary) recipe. To cook sourdough bread (100% white,15% spelt, roast garlic & rosemary) you only need 11 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):
  1. Use The Levain
  2. Get 75 g Sourdough starter
  3. Take 75 g Bread flour for levain
  4. Use 75 g Water (tepid)
  5. Prepare The Bread
  6. You need 120 g Levain starter
  7. Prepare 650 g White bread flour
  8. Get 100 g Other flour (Spelt, Rye, Grain, Wholemeal, more White for 100%)
  9. Prepare 10-12 g Sea salt
  10. Use 525 ml (70%) Water (tepid)
  11. You need Rice, Spelt or Semolina flour for dusting
Steps to make Sourdough Bread (100% white,15% Spelt, Roast Garlic & Rosemary):
  1. Day 1 - Morning, take starter out of fridge and feed (50ml plain flour, 50ml water), repeat 5-6 hours later. Another 5-6 hours later make the levain for your bread by mixing together 75g bread flour, 75g water and 75g sourdough starter - leave out over night (10-12hrs), covered but with air hole(s).
  2. Day 2 - Morning, when the Levain is almost ready, mix all of your flour with your water thoroughly & leave (covered) for 30 mins (this strengthens the gluten). When done Pinch & knead in the salt & 120g of your bread levain (the rest is for the bin). Scrunch together to mix fully then leave (covered) for 45 mins.
  3. If you want to add flavour do it at this stage 20 mins before stretch and fold. I've added roasted garlic and rosemary to this one below.
  4. Day 2 - at least 5 sets (1 set = 4 folds) of stretch & folds over minimum 1.5 hours (every 20 mins). After the last, cover and leave for 1.5 hours (the warmer the better).
  5. Next, weigh & cut the dough into 2 pieces ready to shape before bulk fermentation. When shaping, use a dough scraper to pull tight and create tension (watch you tube videos for better understanding).
  6. Once shaped, sprinkle plenty of dusting flour on top so it doesn't stick, flip over with scraper and put carefully into your banneton or bowl. Make sure well stitched at the top, sprinkle more dusting flour, leave out for 30-45 mins then cover & put into the fridge for 10-12 hours. Or leave out for 4-5 hrs more and bake that night.
  7. Day 3 - Take out of fridge whilst Oven is heating to 240'. Get your dutch ovens ready (no knead to heat), put a length of baking paper over bread & flip out carefully into dutch oven so baking paper is on the bottom (prevents burnage). When oven is ready, score your bread for a better rise.
  8. Day 3 - Bake in middle or low oven at 225' with lid on for 45 mins then remove lid and turn down to 200 for a further 10 mins. If baking without a dutch oven, add a dish of water to the oven and bake for 45 min straight at 225'.
  9. Leave to cool FULLY before cutting. Overnight uncovered I find the best. Wrap and cover in morning to last all week.

My recipe for a healthy and delicious spelt sourdough bread. Only lightly dust the bannetons with white rice flour, just enough so the dough easily removes from them but no more. Not only is spelt incredible in sourdough bread I'm discovering a myriad of creative ways to use it in my kitchen… The road to sourdough bread will be filled with a bit of uncertainty: everything from ambient temperature to the quality of flours to the strength of Rye flour will add a little more earthy acidity to the mix and will result in a looser dough that won't hold shape as well. Spelt flour will add mild sweet. Soft, sweet, and caramelized to perfection, roasted garlic adds a beautiful depth of flavor that gets intensified with hints of fresh rosemary in this homemade sourdough bread recipe.

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