I can't get over the spelt loaf
Bread #34 turned out so good I was happy not to share it. Technically, I made the same recipe two different ways, but I only counted it as one one bread in the 108. The second time is what counts. Totally arbitrary. As for spelt, it is perhaps inching close to rye as the favorite. A bonus was the brilliant proportion of starter to timing, factoring in the warm, summerlike temperature. Maybe not brilliant, but clever. I adore an overnight fermentation.