Spelt biga and AYW

Juergan was my inspiration when he mentioned I should try spelt in the starter on the 40/60 loaf. I thought about it and made a biga with 2 feedings using 50g spelt/50 g apple yeast water for a total of 200g, no commercial yeast .I let it rise all night in the oven with the light on. Wow...it really grew and smelled lovely..faint apples I subtracted that from the total liquid/flour in the Norwich formula that I use as a base. I also subbed spelt for 1/2 the rye called for.
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