spelt- rye sourough
well i have to admit i am hardly using yeast any more - all my breads are now based on my sourdough and its been living in my fridge for a few good months now .
i use the basic starter formula from Barry Harmon's site with a few changes for this bread :
60g of sourdough @ 75% hidration - i fed mine one day before mixing .
mix with 80g ap flour
20g whole grain rye flour
20g spelt flour
and 120g water
let is rest on the kitchen counter overnight ( i waited about 12 hours )
then add
200g ap flour