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Rundbrot (lemmy.world)
submitted 8 months ago by to c/sourdough@lemmy.world
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A recipe from two starters, one a rye sourdough, the other one a spelt poolish. Very happy with the result, hope I can improve the cutting next time.

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[–] 2 points 8 months ago* (last edited 8 months ago) (3 children)

Wow, beautiful bread with a lovely looking crumb. Unfortunately, I don't own the book but would love a little detail so that I can attempt something similar. Is the spelt poolish made with yeast?

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  • [–] [S] 2 points 8 months ago* (2 children)

    Thanks! This is the recipe. The poolish is 1 part spelt, 1 part water, and .01 part yeast. I added a chart from the book for converting German flour types, maybe that’s helpful.

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