The purpose of this posting is to say a big thanks to all of you that regularly contribute to the Forum. I have been seriously Baking exclusively Sourdough for just over a year and you have been an incredible sources of information and support
I have finally came up with a receipe that I can use as a base with several variation.This is a 75% white flour, 23 % spelt and 2 % Rye
One variation was to make a cranberry chocolate Sourdough for the holiday. One of the challenge was the burning of the chocolate on the surface.
I finally got it down, by going back to my old technique of using my Dutch oven( Creuset) that worked beautifully for this variation. I usually bake on a stone in the oven.
I have included 2 pictures taken from my phone. Not exactly high res, but it give you a good idea. The crust is hard but not thick, the inside is moist with an open structure.
Thanks again everyone and happy holiday