A blog about food and sourdoughbread
First time I baked with Spelt, everything went wrong.
It was some years ago, and I thought it should be like baking with ordinary wheat flour. So I just exchanged all the wheat with Spelt in a recipe I found.
The dough floated out here and there and everywhere. I ended up with something I just want to forget.
I was ignorant and inexperienced, and I thought I knew all I had to know about flour.
Well, that flat, ugly piece of bread I had created taught me I had no clue.
What are the right proportions when mixing a Levain?
Well, there are probably as many answers as there are bakers.
I have read so many recipes now that I don’t think there are any right or wrong proportions.
Some like it firm and some prefer it lose.
Some adjust the hydration depending on what kind of bread they are baking.
According to me, there are almost only advantages to baking sourdough bread.
Sourdough bread has a superior taste. Some claim it is also healthier than bread baked on commercial yeast.
The list of benefits is long.
But there’s one thing I don’t like.
And that is when you have to waste a part of the starter when feeding it.
So what’s the solution?
I know it’s necessary. Otherwise, your starter will grow into monstrous proportions, but it still feels bad.
But I also know that there are things I can do with my discarded starter if I wasn’t so lazy. Pancakes, waffles, muffins, and much more.
One thing that I have always wanted to try is sourdough crackers.
I don’t know why I’ve never tried it before.
I mean, you only have to read a few recipes to realize that it’s quite simple. You can easily make them as a side project to your ordinary baking session.
