Spelt Country Levain
I love a good country bread as I think most people do. It is one of the most fun, beautiful and often times challenging styles of bread to make. However, I find myself becoming bored of the standard 10% whole wheat flour in the formula. In an attempt to changes things up I will often raise or lower the percentage of whole wheat in the dough. As little as a 10% change can have drastic effect of flavor. I've also tried putting all the whole wheat in the starter, something that adds quite a bit of sourness to final flavor.
Lately, I've been playing around with different flours to accent the flavor. In my latest effort I have used spelt flour in place of the whole wheat. The result is quite nice! It has a subtle nutty flavor that is quite pleasing. I think in my next bake I'll try upping the spelt to 20% and see if I like it as much.
Here are the spelt results: