I love Karin's Spelt Walnut bread which I have made already several times. Since the hot weather in NC supports my SD baking and I 'm all gang ho on it, I tried this combination:
I used Karins soaker with spelt chops, spelt flour and buttermilk and used instead of the biga my starter. I reduced the flour in Eric's recipe by the amount which is in the soaker as well as the water. Since I did not know how it would work I omitted the Walnuts: I didn't want to waste those but then regretted it> Walnuts pair so beautyfully with Spelt. I handled the dough according to Eric's recipe and baked the bread in the clay pot. Here the result:
The bread tasts great, as I mentioned I miss the Walnuts. I think the taste is somewhat stronger than Karin's. One day I will bake both and compare.
beautiful bread. You have to be fearless and trust your instincts to put expensive nuts into an untried recipe. Now you can.... and that is pretty beautiful too.
Nice baking.
thanks dabrownman
the T and my fat fingers have a very low IQ all by themselves unless they hire a professional test taker. My mother always wanted me to take typing in the late 60's saying I would regret it. I said no way because I would always have a secretary to type for me. At first I was right. Now my good looking secretary is a shapeless laptop hardly worth flirting with. It's not much of a conversationalist either.
My mother wasn't right either. I don't regret not taking typing. I regret not having a secvretary though:-)
how about spell checker? lol
work on the subject line.
Took me a while to get used to it and I still have to look down to find punctuation.
I find that rather humorous, on my board it would be zhay and zhat (sounds like some Hollywood German accents. :)