Leftover Levain Bread or 123 Durum Semolina with Honey

I always make a bit more Levain than I need because some sticks to the walls of the container and then I would end up short. This time, I guess I made a bit too much, and since I hate throwing away something I nurtured along, I figured a quick 1-2-3 bread with left over durum semolina and a touch of honey would do the trick.
155 g mature Spelt Levain (100% hydration made with Spelt bran and sifted Spelt flour)
325 g water
90 g durum semolina
375 g unbleached flour
11 g salt
10 g yogurt
25 g honey
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