Starter: For best results, use active, fed starter for this recipe. But I have also used half active and half 24-hour old discard with very good results. The crumb will be just a little tighter this way.
Proofing: This recipe has proven itself flexible. The original instructions require final proofing at room temperature for 1 1/2 - 3 hours. Even after refrigerating the dough overnight after transferring it the loaf pan it turned out great. There was no rise at all while in the refrigerator but I proofed at room temperature for four hours afterwards and it doubled in size.
Adapted from: http://www.ourhappyacres.com/2012/08/spelt-sourdough-sandwich-bread/
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