Using up “leftover” #RotKornWeizen , a wheat heritage grain, mixed with wholemeal spelt to have enough flour. Unfortunately enzyme activity went crazy during proofing, so I baked it earlier than expected. It flattened but result is much better than I feared. And taste is gorgeous.
Sourdough baking can be very exciting and sometimes unpredictable, but with a little experience one knows how to react.
#hongkong #sourdough #food #sauerteig #germanbread #spelt #shatinbread #HeritageGrain #ShatinBread

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