Meanderings and mishaps in baking bread and gardening.
Where style is often forsaken, curiosity should be expected,
and eccentricity is par for the course- Postal Grunt
Tuesday, September 13, 2011
Just a little Spelt
Adding just 10% spelt to the flours made this loaf one of the best smelling loaves to bake in my oven. The aroma carried throughout the house. The flavor is mild despite a two stage starter build. I doubt that was influenced by my cautious use of a tablespoon of some local honey.