Rye-Spelt Sourdough Loaves with Barley and Pineapples

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 […]

Poppy Seeds and Plums Spelt Sourdough

  620 g spelt sourdough, 100% hydration 704 g water 24 g salt 276 g spelt flour, whole grain 100 g poppy seeds 906 g whole wheat flour In a large mixing bowl combine the ingredients and knead the dough for 10 minutes. Set aside for 45 minutes. Then add 246 g chopped Italian plumes. […]