Help in turning my purist bread
hi guys!
ive been baking sourdough for a few years now. been baking this hopefully pictured lovely 100% white spelt bread with lovely crumb quite happily. Also making Trevor j wilsons Champlain sourdough Recipe. I use the fridge already for proofing.
My problem is newborn 3rd baby due in a few weeks. Basically I want to make something that is quicker and easier. I am a purist really hate adding stuff to my bread but needs must For a short period. I am after a recipe that's only a few hours long, using white/ rye/ white spelt in combination or alone. I would like to still use my starters for flavour and to keep them alive but add some packet yeast to take off some hours of stretching and folding. I would still like open crumb if poss.
I have a kitchen aid, but don't use at the moment.
can anyone recommend a good recipe?
❤️❤️