Hello again!! On my trip to the states I also got a lot of diferent kinds of flours and grains to try them with my sourdough starter! I will be looking into my tartine books of course for recipes and also my 2 new book that I got (made a post about them ) “flour salt wanted and yeast” and “sourdough. Any tips or advice about working with these flours? Would love your take on them!! I am mostly gna use them for sourdough and rustic breads!
You're going to be busy. What a fantastic range. Get baking :)
How's the Honeyed Spelt and Oat Levain coming along?
Did not come out as I expected :( dense bread and crumb with a little too much sour . also as I was doing the foldings I would tear some of the gluten since the dough wasn’t flexible at all . I’m not sure if that’s due to my autolyse which was 20 min
If I remember correctly it's a 4-5 hours bulk ferment then refrigerated for about 8-12 hours.
I don't remember this loaf being sour. It has honey in it and should be quite sweet.
Yes It started smelling sour so I decided to bake it at night.’I will redo it again
Perhaps the next time take photos of every stage and start a forum topic for feedback. Have you baked with your starter before?
Yes! I usually make regular 73%hydration sourdough breads and they come out great!