Lincolnshire Wolds Sourdough

I, like many I imagine, have struggled with getting hydration right on a good sourdough recipe. In the UK we struggle with American recipes, of which there is an abundance, as our flours are just so much less thirsty. I wondered if our grains are a bit more damp to begin with due to the almost incessant drizzle in this country? Most likely though it's a chemistry of the soil and crop thing that I'm far too dim to understand. However I think I may have nailed it. At least nailed it for this bag of flour, with this weekends weather etc.

I cannot take any credit at all for the recipe or method and wouldn't want to, this is purely to help other UK baker's who may be struggling to get what they're after... If they're after the same as me ;-)

The credit is all Trevor Wilson's, the guy has Revolutionised my baking with his breadworx website and this is basically his Champlain Sourdough but with less water and increased whole grain flours, his recipe and method including video is here http://www.breadwerx.com/champlain-sourdough-recipe-video/

My recipe is as follows

275g water

332g strong bread flour

76g whole spelt flour

38g whole rye flour

9g salt

The above left overnight to get acquainted, see Trevor's site for the science.

Then 50g of 100 % hydration starter - mine is WW flour currently worked gently into the dough the following morning. Again see the link to Breadworx for the full method.

All of a sudden, a dough that responds, oven spring, ears, crispy crust, chewy delicious crumb​, it's all there. So once again, Cheers Trev!