A few times in recent weeks I have baked the Vermont sourdough from Jeffrey Hammelman’s book ‘Bread’ or the variation called Norwich More-Sourdough on the Wild Yeast Website (here). Familiarity has made me feel confident enough to make my own small modification to the recipe so this weekend I made a version that replaced all of the rye flour in the Wild Yeast recipe with spelt flour.

South London SourdoughSouth London Sourdough 2

I was really pleased with the results. The crumb was open, the taste nutty and the crust pleasing. What I  enjoyed most of all was the sense of satisfaction I got from modifying a recipe successfully  for the first time.

It was a small change I’ll admit but I definitely think it is one that I will be keeping. I want to do more experimentation with spelt flour too.

This next weekend we have house guests so Have to start thinking about what bread we will want. More soon