Comments on: Multigrain Spelt Sourdough

By: binance pierakstīsanās bonuss

binance pierakstīsanās bonuss — Wed, 02 Jul 2025 02:22:42 +0000

Thank you for your sharing. I am worried that I lack creative ideas. It is your article that makes me full of hope. Thank you. But, I have a question, can you help me?

By: SHIB币柴犬币

SHIB币柴犬币 — Mon, 23 Jun 2025 20:05:19 +0000

Thank you very much for sharing, I learned a lot from your article. Very cool. Thanks.

By: binance

binance — Wed, 04 Jun 2025 21:54:29 +0000

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By: Dang k'y binance us

Dang k'y binance us — Sat, 10 May 2025 01:47:03 +0000

I don’t think the title of your article matches the content lol. Just kidding, mainly because I had some doubts after reading the article.

By: codice binance

codice binance — Fri, 02 May 2025 02:38:24 +0000

Your point of view caught my eye and was very interesting. Thanks. I have a question for you.

By: Joe White

Joe White — Mon, 01 May 2023 11:24:44 +0000

I made this yesterday with minor changes. Freshly milled rye in addition to the spelt, and Central milling artisans baker craft and high mountain only. I used coil folds since they seem a little gentler. It came out almost like your pictures 🙂 I was pleasantly surprised at how soft the bread was.

By: Maurizio Leo

Maurizio Leo — Sun, 11 Dec 2022 09:53:04 +0000

In reply to Sofia. You're very welcome, Sofia! I am with you, there's really nothing like baking bread from home (and that's why I've been doing it 10+ years now!).

By: Maurizio Leo

Maurizio Leo — Sun, 11 Dec 2022 09:52:33 +0000

In reply to Rachel. Sorry for the late reply Rachel! I would follow my guide to baking in a Dutch oven if baking in this way!

By: Maurizio Leo

Maurizio Leo — Sun, 11 Dec 2022 09:52:02 +0000

In reply to Keith Todd. You can make this swap, Keith. Just pay attention to the hydration, aged/bagged flour will not take as much water as freshly milled.

By: Sofia

Sofia — Wed, 16 Nov 2022 23:24:15 +0000

I am not an experience cooker, but I had my fist successful attempt to make bread thanks to your recipes, I discovered I really enjoy particularly making bread. My husband is not a food fan, but he LOVES when I bake bread, he can finish it really quickly. lol.. In his culture they use a lot the buckwheat, so I tried using just a little bit as your suggested in this recipe, it gives a very nice depth to the flavor. Its my favorite bread together with the walnut cranberry.
(The only thing that has not work for me is the starter recipe, not sure why, it just doesn’t grow (I fed it for about 9 days))
Thanks so much for helping me discover something I really enjoy and that I can share with the people I love, its like a therapy for me.