Sunday, November 6, 2011
A white spelt
After a bit more research on the internet I've still no answer to this but I did find that I could change my liquid starter into a drier dough starter...making it easier to look after as it can remain "unfed" in the fridge for longer. so I've experimented with the white starter. I aslo read some very exciting methods of feeding starters..pineapple juice, crushed grapes and beer lees..this is all very inspiring...I love this side of baking where you can experiment with odd ingredients! So with my new found inspiration I went and made a white spelt bread using my wholewheat starter...and I have to say the best so far.