I'd like regular ancestral cooking emails!

The crust. Is it the best bit? Or is it the place where the juicy topping meets the dough? Or maybe the crispy bottom?! . All of those places on the wholegrain spelt sourdough pizza I make are gooood. . What’s your favourite bit?

The crust. Is it the best bit? Or is it the place where the juicy topping meets the dough? Or maybe the crispy bottom?!
.
All of those places on the wholegrain spelt sourdough pizza I make are gooood.
.
What’s your favourite bit?

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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. . 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. . 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. . Wish you were here for lunch :-)

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.
.
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.
.
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.
.
Wish you were here for lunch 🙂

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