After a two week business trip, it’s great to be back home and in the kitchen. I was happy to find that my sourdough starter had zero issues waking back up after spending about 12 days in the fridge unattended. After removing it from the fridge I drained most of it (including the liquid that had gathered on top) and fed it three times using lukewarm water every eight hours. Within a day, it was ready to bake with.
This time around, I used mostly organic whole wheat and organic bread flour instead of spelt. The recipe I used called for 200g of rye flour which I substituted with spelt – so only 20% spelt. I got some great results on my new baking stone, and since I didn’t have a lid big enough I just misted the oven approximately every fifteen minutes for a total of 45 minutes baking time. The following batard is by far my best one yet. I added pumpkin seeds which helped maintain the nutty flavor I get when using mostly spelt.
I got a relatively impressive spring (emphasis on relatively), though the lazy, whimsical ear says my scoring still needs work. This loaf is headed to my boys’ house, and so I’m sure I’ll have plenty of opportunities to practice as time goes on.
Thanks for tuning in!
