Thomas from Boonderoo Farm shows me how to mix a spelt dough, just right. We are starting with an organic white sourdough leaven dissolved in water. The remainder of flour is freshly stone milled organic spelt flour (100% extraction). Dough hydration is approximately 65%. The dough feels dry to begin with, but finishes moist and silky smmooth. Thank you Thomas!
Link to this comment:
All Comments (0)