A little (50 ml) less water because spelt. Also, the last one was a little „blond“, so 30 min @ 250 C and 10 min @ 180 C
200 g starter (100 g spelt flour, 100 g water) 500 g spelt flour 350 g water 12 g salt
Mix briefly, rest for 30 minutes, 10 minutes kneading with a stand mixer (spelt dough @ 75% hydration is almost pourable). 12 hours fermentation at room temperature.
My #sourdough starter seems to like spelt. Good rise in the starter. The dough is active too.
Let’s see what the bread will be like.
Great #ragu. Minced beef, sausage meat, a sofrito, tomato paste, chilli salt, red wine and milk. Also parsley, bay, thyme and rosemary.
Sear the meat, add the other ingredients bring to a simmer, transfer to 130°C often and cook for two hours.
Add the pasta to the Ragu, bring back to the boil, and serve with parmigiano.
Unavailable due to privacy invasive business model is what they really mean. #gdpr_rocks