For the spelt Vintschgerln dissolve yeast, salt and sourdough in water and mix with the other ingredients to a dough. The dough should have a soft consistency. Let rest for 20 minutes. Knead vigorously again and let rest for another 25 minutes. Knead vigorously again and divide into 16 equal pieces, work round and let rest for 5 minutes.
After this short resting time, press the Vintschgerln wide with the flat of your hand in some rye flour and let them ferment for about 40 minutes. Put them on a baking tray lined with baking paper and put them in the preheated oven at 210°C. Bake them at 160°C for about 25 minutes.
Preparation Tip:
Before baking, place a container of water in the oven and carefully pour some water into the tube.
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