300 g whole wheat sourdough starter (100 g wheat sourdough culture, 100 g whole wheat flour,100 g water; fermented overnight)
300 g rye sourdough starter (100 g rye sourdough culture, 100 g stone ground rye flour,100 g water; fermented overnight)
819 g water***
1360 g whole grain spelt flour
25 g salt
Knead the dough from the ingredients listed above. Let the dough ferment for 6 hours at room temperature. Divide the dough, shape 2 loaves and proof them for 2 hours.
Preheat your oven to 500 F. Bake for 20 minutes. Reduce the temperature to 460F and bake for additional 20 minutes.
***I should have add more water; loaves dried quickly and was very crumbly.