They tasted best after grilling; I would use the dough to bake pizza.
200 g active rye sourdough starter
200 g active whole wheat sourdough starter
430 g sprouted kamut, ground
(how to sprout kamut: http://bochenkowo.blogspot.com/2011/10/crew-cut-sourdough.html)
970 g whole wheat flour
818 g water
In n a large mixing bowl I combined the ingredients listed above. I left the dough for 30 minutes and then I kneaded the dough with 24 g of salt.
I covered the bowl and I refrigerated it for 12 hours.
I divided the dough into pieces:
I flattened each piece:
Then I shaped it into a ball:
Then I was rolling it out:
I gave it a few seconds to rest and I was rolling out again:
I rolled it out until it was thin and I cooked it on a hot non-stick pan:
Submitted to Yeastspotting.