The crust. Is it the best bit? Or is it the place where the juicy topping meets the dough? Or maybe the crispy bottom?!
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All of those places on the wholegrain spelt sourdough pizza I make are gooood.
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What’s your favourite bit?
I tried out a new method for my 100% wholegrain spelt sourdough. It included a lot of water and some super-stretchy letter folding. Coming out of the oven, it looks and smells wonderful. I feel like a proud Mum.
I managed to find wholegrain spelt flour again and am back to baking my favourite 100% wholegrain spelt sourdough loaf. The experience of eating it makes me realise just how much I prefer wholegrain hands-down to white or semi-white flour. Its texture and taste pleases me so much. And, thanks to the @smallfoodbakery post about milling waste the other day, I realise just how much it is an environmentally and socially good choice too.
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After experimenting with sourdough wholegrain spelt loaves for a while and finding that they went stale quite soon, I tried adding a ‘scald’ to the dough. That is a portion of flour that is made into a roux beforehand and added into the mixing bowl with my flour, salt, starter and water. It makes such a difference – the loaf is softer, more sliceable and ages better.
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At some point, I’ll write it up. In fact, at some point, I’ll get to documenting a whole load about wholegrain sourdough. It is magic.
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Wish you were here for lunch 🙂
Sourdough ‘Pane Marocca’ adapted for my family. Three ingredients: chestnut flour, wholegrain spelt flour (instead of wheat) and sweet potato (instead of white potato). It is delicious!
