I'd like regular ancestral cooking emails!
I sometimes wonder if you can ‘read’ sourdough cracks like you can ‘read’ tea leaves? If so, perhaps the triplet of cracks in this one’s saying that there are three really cool things coming up for me this week? I’d like that!
100% wholegrain spelt sourdough make with local flour plus a touch of honey and olive oil. It fermented on the counter for 4 hours with some stretch and folds to the dough and then proofed in the ceramic tin for an hour and a bit before baking.