Please see here and here to learn more about concentrated lactic acid sourdough (CLAS).
With CLAS, making 100% whole-spelt bread with freshly milled flour is simple; anyone can do it. Without using fat, dairy, sugar, or vital wheat gluten, and without turning on the big oven, you can enjoy an aromatic and wholesome loaf in just a few hours through proper dough development and fermentation.
Ingredients
10% flour from whole-spelt CLAS![👇](https://fonts.gstatic.com/s/e/notoemoji/14.0/1f447/32.png)
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90% freshly ground whole-spelt flour
15% water from whole-spelt CLAS
50% water, ~40-45°C
7% water
1.8% salt
0.7% dry yeast
Total dough weight 580g
Mix
x 20-30 mins
Dough temp ~31-32°C
Bulk ferment
38-40°C x 50 mins
Shape
round
Prove
35°C x 25 mins
Bake
400F x 19 mins, covered with a stainless steel dish
remove the stainless steel dish
400F x 20 mins
flip
400F x 20 mins
check
flip
400F x 5 mins browning the top
Grind the spelt berries in the Vitamix
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJ41ViC8IUe2Ge14mD2vI-xhrBt3OyQS1-zJXzJVJ_RwcdS9wKaX8XSu4xry6777cg_utGBCHVVsKc3cWVW5hGdx50zNKJZ1ILR9U2PvlEqleHWOt-NJ3QmxwVjWpiIoG59_tBEyL5rMF7UOa1uRskp6zz1X11MKfvxmu5O2XfFOBiRcDNq8s9_qBGA/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt01.jpg)
until silky-smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbUDzvkgQABVzefnFFO81lQzulDN-MSaF8x_3aa0Pl8XAbpyz1OVYUOIDyx44eiq1GK9if_9dQEyuShX763MyCfnFnB7Hrym-1R6TekIMQSFP5IkqWymoXJuY3XHARPLcD9k09KfbNgwRBWuyEtqFHkB_-zwP8M5DR6bjFYV-9bkIN9FhgyWNuaTY2w/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt02.jpg)
Add whole-spelt CLAS to the Zo.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglej8f6LrLCTpORf2k08MY07YjAQuRD7lF4inGVE-w_QDnGB4XP4lG5GCrGGmQr_os-4iHGd6viftwf6Eaquert4Jej4V23RH-MGzb7n16Sr6fQPAKWmFOUVEtD2q8MVTVDtfYZEnHwGYwmEya2z0JhbTpRJnrV-1HvYGkcbodNYUX0cjXe9yEsCMyrA/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt03a.jpg)
Mix the dough in the Zo.
If you prefer to increase the dough's hydration, refer to this post for detailed mixing directions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV9sX-lpg9q80yel8aGY8iRY6j_mMiE0JQj86Zqar64luyqMJjcsZW79f9RsoewdJ73XZVIuYClhc4DQZUityNeOesSyEQ_aN6zqKl347mSdVMPFrGGpF_kqrxslAbhfmtzvuLmj2Xc_c41rUt1xVYelwWYaba66mypJa-f7t-8txbqTEWQXgDAcY9Ig/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt03.jpg)
Dough temp ~31-32°C
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv95zPVbViyVtRqjtMDv1uefqLM2MBznP0UnlJbYHCCubbFA6oux1BDvpV4hblvZbov1iuHDwMRn7w-G4A-E0XcVkuzcGa5To3Z5HsGielvKAmdR_LgoKZkdzCT-z4Nx-zl5lMl87y44-tUzETm3n5Wid8v7rtcWzEUUpysLW1Or8okUGnRnkSyI5j-A/w314-h400/20230617%20air%20fryer%20100%25%20whole-spelt04.jpg)
Witness the remarkable gluten development of this 100% whole-grain dough within 30 minutes!
CLAS rocks!![💪](https://fonts.gstatic.com/s/e/notoemoji/15.0/1f4aa/32.png)
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![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQnRODWrxkwiCq1OitgUfOmRiWRh77Xgr2Uel1lJm9Rx_KYu9N_wfTcnCJ5I1LoAgv0QPaZWdS1DtzDYJguINB1H4LLSLJ8pOGov9xP8Oq_e_T8cF04Rxbo8WdLSB9PRxjCPuT4evNOIXXrlKcuUi0dAbPGvxoA_OJwnVto8akp9vkzjnUqvzx5P9gw/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt05.jpg)
Ferment the dough in the Zo,using Zo's preset "Rise 3" feature.
~38-40°C x 50 mins
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIZCuD6L3RXk5PVJ6ngzKBJ0LeLy5A_Z0nM_7eOkvHsBglkThJETD83BWqPQCx4om5Pca4ZSYGLFxgM2I7wEJTVnfG0jEnWhtBBhX8iep42t8jOI7b9s_I2Jgv9vIf63vAilYOINTjoRjTgswBniAbRCo2J0h9LyQTlEfuQ-l9Wr1nHW3jEuOfKRE9g/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt06.jpg)
Shape the dough and transfer it to a cake pan, covering it with a pizza pan.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDXo1fv6qcwHxURmBmJ6WujBN0-4rtGbyWP8KSHejI86FnxTyM2cHS72fnjvEChFfWkVf_7KP2_XimfnNxY2poF394t5LrXu4y6hIWbtUkUu0xLOfNcSakLnJOkM1lqSQTcz085j5wE5saZuaEevflb3mmpXAlBU1t0d0BmbBgy83jHegJjULZmu_DAw/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt07.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN1pn3pCZCcEcC2H3EEiwydZJWSiGL7bgoER03qSpGrcn5Tl7DFuCLh0rCQzddyHHuYiOX3_YGLaoUO4qPAmhreihZyXz-yNtuDkTaYEdNDR7uI-KV3t9wD6FjnLchny2LHvCoBNjTeNog7uBMcov279DT7sAjBhN9Qst112r53mceMJ_t77GgRbL5Tg/w300-h400/20230601%20air%20fryer%20new%20step08.jpg)
Prove the dough in the Instant Vortex using its dehydrating feature.
35°C x 25 mins
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbcrAOO-jMG_rFkiJDV0C4NcVQ05NkmzyKlrSlbKMLAQY7O3eGSyOApvHwEOKnz3ODIDARZp6luP0LomphbRaTm9iPoTUcoZrGSFam16txo9gdP-NWLumXsucfzhhCaZgpNWlr2x5xfaBc9qsNOy2gDVU_gjeQfJ91GY_wJStLRrMVnK_HFYVnmcoQw/w300-h400/20230601%20air%20fryer%20new%20step05.jpg)
proved
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrdQ-D4eyVqaebvBnnFOawOjUk6sKVtDX8BRP-bf9sLhXWEcJWIGt1lL2fZz2JvtdZcJeSTeaxKd2l1eQWTkGcsgao8yxtvhT23qykigHbWIBj0fuKWM6_V0GnHX_1bhVbfsOM02b_0jCkZ_G7R_MdrTMDJfjZ2IzeJbjBbdgHmBfiSCHgLYcyktA-Zw/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt08.jpg)
Score the dough to maximize rise and bloom in the air fryer.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOdXfl2oUXR4v-JMZSjpFJHa3dDg0v03zMxtxzvhyZBuupUtD6sw2tCFKVzolveJ5kUQZFmyGPexap_htYvXRiV_XxxwtBpZFzFdqmI_Qdl83m85lmlR604h3XPR16QrgZ-OIT4tpiBOZPH3wwSw2nI1b25KXzkRpMpa_blQwa0Ed7XMT20-B71PAfgw/w300-h400/20230617%20air%20fryer%20100%25%20whole-spelt09.jpg)
Bake in the Instant Vortex without preheating, covering the pans with an inverted stainless steel dish.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ6y5hmt6IWTokHR_vze_3fVbXxodAwQ6STPjIflHsCGKaTwlIiJjSCRfB1m9u6K8V9YXTRVCJRUrX5Sr6eGXoPUCwww-sQW2VGY7dkudQMRv-BUIBGTz__IkQCZcI3lkdfO4p05ISxMWV1T87wZNI6AbIEz_5_6C9Q3xjuz3AAgCQs_8QOgoHYMfHfg/w300-h400/20230601%20air%20fryer%20new%20step09.jpg)
400F x 19 mins
remove the stainless steel dish
400F x 20 mins
flip
400F x 20 mins
check
flip
400F x 5 mins browning the top
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_5sLyFuOSJZuubCglUlrfMVVa5QIFmB-2CCLiRLwjDRu6DdH0GQhXnN2pBQoJyq1ebCGryN5CGNsYO6lS1MRcj3dtJxa7TUNVLpK2VmzInsuyF0uLwVAgL0qFNFRAGKuEj2Nk6iFq4xClpYQ9aurNkjyd7ykufMJCUi7PMW8lL5p-qpzwAU8HScD81Q/w480-h640/20230617%20air%20fryer%20100%25%20whole-spelt10.jpg)
I forgot to take pictures of the bottom. ![🙄](https://fonts.gstatic.com/s/e/notoemoji/15.0/1f644/32.png)
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The crumb.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0uhDzS8T9BEisV1WNDkD4PiMTwCG0Gv4XhCZvU7oYYU7WIzsGUiiagV94wTtWak-yK0V4kPuJD0rgRAF3otvVDC8rT7t8GThXJ1-4q0ySI8Ll3Tae8aeouU7zN3ewxghkK1U0cDQjRLMNMhTAbmcxWwsR_SxtDBaTL2_y03QVoe4AVVeDu1q4b04feA/w480-h640/20230617%20air%20fryer%20100%25%20whole-spelt11.jpg)
That's it!
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How to make whole-spelt CLAS
ground wheat malt: 25g
Whole grain spelt flour: 75g
Water T. 45°C: 140 ml
Vinegar (5% acidity): 10 ml
Fermentation temperature: 38°C±2°C
Fermentation time: 24-36h
Hydration: 150%
End pH: around 4
To refresh spelt CLAS
1:7 (spelt flour in CLAS: new spelt flour), no vinegar needed
150% hydration@38+-2 C x 12 hours
I usually make about 500g of CLAS at a time with 200g of grains. It stays in the fridge until I need it to bake, and I stir it thoroughly before use. I usually warm it up with one of Zo's fermentation features while I prepare the remaining ingredients. When I've used up most of the 500g of CLAS, I refresh it using the 1:7 ratio to make another 500g, give or take.
I set up a water bath (~low 40s C) in the Instant Pot, support the container with a trivet, and use the Instant Pot's yogurt feature to make CLAS:
![](https://1.bp.blogspot.com/-L1gl7osJQEE/X7y0Lhz7EpI/AAAAAAAACIA/-Pa9Srgy1lcamxpXgIpT2dgbiHqJwQttQCLcBGAsYHQ/w300-h400/20201123%2Binstant%2Bpot%2Bsetup%2B-%2BCopy.jpg)
Then cover it with the lid.
P.S. 20230722 ![🤔](https://fonts.gstatic.com/s/e/notoemoji/15.0/1f914/32.png)
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I can also make CLAS in the Zo using its 'Rise 3' feature because it operates within the same temperature range as a yogurt maker. I can either take out the bread pan, place the container with CLAS in the bread machine, supporting it with a trivet, or ferment the CLAS directly in the bread pan.