[crossposted with much more detail from my own blahblahblah, yeastvillage.com]
A naturally leavened sourdough spelt is therefore HEALTHY (kinda!) and GOOD FOR YOU (mostly!) but most importantly it is EASY and AWESOME.
[crossposted to my general baking blagsite, yeastvillage.com!]
The day you find yourself laboring over a fine grained sieve sifting the bran out of otherwise a-ok whole wheat flour: might as well admit it you’re addicted to yeast.
relax piggybank, it's turkey
I've been trying to do too much at once. It occurs to me today that although my sourdough has been going for over a month now, I've yet to really bake anything successful with it (except for the buttermilk cluster, which was an exercise in accidental genius and a lot of time, I think). The problem is, I'm usually going after recipes that are so wacko or are so much my own creation (throw some spelt in here, whole wheat here, lower hydration, etc) that there are too many variables to tell what the issue is.
