How to Make Sourdough With Spelt or Khorasan: A Beginner’s Guide

If you already have a sourdough starter and want to try ancient grains, you do not need to abandon the process you already know. Spelt and Khorasan can both be used in sourdough baking, but the dough can behave differently from a loaf made entirely with modern wheat flour.

Idaho Ancient Grains specifically teaches sourdough using ancient grains such as spelt and Khorasan and encourages bakers to experiment with different ratios, starter feeding and textures.

This guide explains how to approach an ancient-grain sourdough loaf, what to expect from the dough, and how to make the transition without changing everything at once.

Can You Make Sourdough With Spelt or Khorasan?

Yes. Both spelt and Khorasan can be used in sourdough. Idaho Ancient Grains says spelt does well in sourdough recipes and that Khorasan can be used to feed a sourdough starter and make sourdough bread.

The important point is that ancient-grain sourdough is still sourdough. The main difference is learning how the particular flour behaves in your dough.

Which Is Better for Sourdough: Spelt or Khorasan?

There is no single best choice. Idaho Ancient Grains uses both grains and recommends experimenting with combinations.

Spelt can be used by itself in sourdough.

Khorasan can be used by itself in sourdough.

The two grains can be blended.

You can also combine them with hard white wheat or other wheat flours.

If you are new to ancient grains, choose one flour first so you can learn its behavior before changing several variables.

Why Can Ancient Grain Sourdough Feel Different?

Spelt and Khorasan can produce dough with a different feel and structure from conventional bread flour. Idaho Ancient Grains notes that spelt can sometimes make bread heavier or denser when used alone and says that adding Khorasan can lighten the texture.

That is one reason the farm likes grain blends. A blend gives you another way to adjust the finished loaf.

How Much Spelt Should You Add to Sourdough?

There is no single required percentage. A practical beginner approach is to replace a portion of your usual flour with spelt and increase the percentage over several bakes if you like the result.

This gives you a controlled way to learn how the grain changes the dough and finished bread.

Can You Mix Spelt and Khorasan in Sourdough?

Yes. This is one of the combinations Idaho Ancient Grains regularly recommends experimenting with.

The farm says its favorite bread uses Khorasan mixed with spelt and hard white wheat. The same idea can be used as a starting point for sourdough experimentation.

Start with a moderate blend.

Keep your starter routine consistent.

Watch dough strength and fermentation.

Adjust hydration gradually.

Record the result so you can repeat what works.

Why Is My Ancient-Grain Sourdough Dense?

A dense loaf does not necessarily mean the grain is unsuitable. It can be caused by several factors.

The dough may have been under-fermented.

The starter may not have been sufficiently active.

The dough may have been overmixed or handled too aggressively.

The flour-to-water balance may need adjustment.

The grain blend may need experimentation.

Idaho Ancient Grains notes that spelt can be heavier and denser when used by itself and that mixing grains such as Khorasan can produce a lighter texture.

Can Khorasan and Spelt Be Used in a Sourdough Starter?

Yes. Idaho Ancient Grains specifically discusses feeding sourdough starters with ancient grains and provides instruction on working with spelt and Khorasan.

If you are changing an established starter, observe its activity rather than assuming it will behave exactly like a starter fed with your previous flour.

A Simple Ancient-Grain Sourdough Process

Prepare your starter according to your normal schedule and wait until it is active.

Mix your starter, water and chosen flour. If using a blend, record each flour percentage.

Develop the dough carefully and avoid overmixing.

Ferment according to your established sourdough method, watching the dough rather than only the clock.

Shape and proof gently.

Bake according to your normal sourdough method and allow the loaf to cool before slicing.

Frequently Asked Questions

Can I make sourdough with spelt?

Yes. Idaho Ancient Grains says spelt does well in sourdough recipes.

Can I make sourdough with Khorasan?

Yes. Idaho Ancient Grains says Khorasan works well for feeding a sourdough starter and making sourdough bread.

Can I mix spelt and Khorasan?

Yes. The farm regularly combines the grains and says its favorite bread uses Khorasan, spelt and hard white wheat.

Is ancient-grain sourdough gluten-free?

No. Spelt and Khorasan are wheat grains and contain gluten.

Should beginners use 100% spelt or Khorasan?

Not necessarily. Starting with a partial blend can make it easier to learn how the flour changes your dough before moving to a higher percentage.

The Bottom Line

Making sourdough with ancient grains is less about learning a completely new baking method and more about learning how a different flour behaves.

Spelt and Khorasan can both be used in sourdough, and they can also be blended with each other or with other wheat flours.

Start with a manageable percentage, keep good notes, avoid overmixing, watch fermentation closely and change one variable at a time.

Once you understand your flour, ancient-grain sourdough becomes much easier to repeat and refine.