Honey Wheat Sourdough

I used only Whole Grain Spelt starter and flour to make this loaf.

I should have baked it longer, and my folding wasn’t great, it blew up on one side …

But in the end it’s just a piece of Whole Spelt Honey Sourdough bread when sliced, with a little quirky rise and valley on the rest of the loaf. Not a big deal.

Making fine sandwich bread is a chore in Yeast recipes, for me, forming the loaf and rising it before baking at the right time. And then holes in the middle, giant blow out, folds not melding good enough, problems that would crop up now and then.

In all my bread used to be just fine to eat, just yeasted with dry active yeast and not always friendly to much more than french toast.

I usually use more or all Unbleached White Spelt Flour for baking. Running low and it’s shipping later than it was going to ,,,, so I tried this with totally Whole Spelt Flour, as well as converting my starter to whole spelt flour. It actually decided to work better the last couple of days, as well.

It’s very sourdough, and very nutty flavor. I would prefer to cut it with Unbleached White Spelt Flour every time.

I can make a regular yeasted loaf of full Whole Spelt Flour though, no problem. I prefer the whole version of wheats as a plain nice bread.

Sourdough with unbleached or lighter varieties of flour is exquisite in the flavor department.

So today I am going to have a meatloaf sandwich. Which also reminds me, I have to make some MAYO! (My recipe on my oldtimesummer.com site)