I'd like regular ancestral cooking emails!
If you look carefully at the crumb you can see the little bits of malted barley in this sourdough spelt inspired by the recipe for Lithuanian Keptinis in Naturally Fermented Bread by Paul Barker @cinnamonsquare.
I made it with pale malt, a light malt. Next time, I’m going to have a go with some more strongly-flavoured malt…chocolate or coffee malt maybe?
If you’re more of a cruster than a crumber, swipe to see its crust. ‘Twas gooood!