Sourdough Starter: 370 g whole grain spelt flour 520 g water 50 g whole wheat sourdough culture Fermented overnight. Soaker: 100 g  Bob’s Red Mill Pearl Barley 200 g hot water Soaked overnight. Final Dough: 882 g sourdough starter 1165 g water 23 g salt soaked and drained barley 310 g whole grain spelt flour 136 g […]