This loaf is made almost entirely with Tasmanian spelt flour from Callington Mill in Oatlands, Tasmania. It was a mix of lightly sifted and whole spelt. I used my Australian starter which I feed with Wheat Montana's "Prairie Gold" white whole wheat.
The dough was a little slack because I forgot that spelt requires less water but it sprang nicely in the oven to produce this loaf.
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