After many, many, failed attempts that led me further down the road to my own demise, it happened. I made a loaf that reinvigorated the baker spirit. Quite pretty with decent crumb, very tasty though!
Any crumb wizards see any obvious improvements? Thanks!
Recipe: 600g wheat flour, 150g spelt flour, 500g water, 225g levain, 20g salt.
Levain: 25g starter, 100g water, 100g wheat flour.
by Human-Spot9558
Dining and Cooking