This might be the finest bread I have made so far. Bread #34 is 100 percent spelt and it had a long, slow rise. The combination of the spelt and the rye starter worked out very well.
Login or Signup to add your comment.
Or Sign up with us.
by Graham, Maedi & You!
69 people online - 25,565 posts and counting!
© 2015 Artisan Baker