I often bake my basic sour dough with bit of rye and wholemeal flour.
Recently, I purchased a bag of ‘spelt flour’, and tried new sour dough bread with this.
I used my normal sour dough starter, which is wheat only with 40% water mix.
The mix of this bread was, roughly…
wheat flour 100g
spelt flour 140g
sour dough starter 150g
salt 5g or so
water 110-130g or so.
Instruction on the flour bag told me that spelt flour raise quicker than wheat flour, so I need to watch and reduce the proofing time accordingly.
In the term of sour dough proofing, it’s hour not minutes.
I usually proof my sour dough 4-5 hours and shape into basket, then over night about 12 hours and bake 220C (as high as it gets in my oven).
But this time, it was slightly shorter. I did a bit less than 4 hours 1st proofing, and then 10 hours in basket.
I could smell different smell while proofing and baking, it is so interesting to use different flour.
After baking, the taste wasn’t so different, but good flavour of sour dough.
I gonna try some more bread with spelt bread again.
After long search and discussion with my husband, we finally bought new camera.
In the end, we decided on LUMIX GF6, a Compact System Camera, not DSLR, because I still need to carry around heavy kids’ bag everywhere, and DSLR will be too much.
I am photo beginner, so I still cannot use detailed setting, but with easy auto focus mode, I can take much more clear photos of my baking now.
This is the first bake pic I took with new camera. I love my new camera!!