Saturday whole grain loaf — made w/ 2/3 (about 2cups) whole spelt flour, 1/3 (about 1 cup) miscellaneous whole grain flours from our refrigerator (mostly Kamut, Eric thinks) w/ the coarse bran sifted out of those misc. flours. Added a dollop of sourdough starter, 12 oz. water, 1-1/2 tsp. salt, mixed up no-knead style. The crumb was predictably dense, like you would expect of a whole grain loaf, but not the brick we like to avoid. Really good flavor. Proofing in the cooler Fall temps encouraged a sourdough tang.
Baked in Oblong La Cloche