#shatinbread

Leavened by an Lievito Madre as well as a rye sourdough preferment.

Flaxseed Sourdough made of SFB, sea salt, soaked flaxseed meal, SFB- Levito Madre preferment, wholemeal wheat- rye sourdough preferment and last but not least water.

100% wholemeal spelt sourdough with ~15% sweet potatoes. Leavened by Lievito Madre in a salt sour way. Final proofing for 16-ish hours at 5C. Great bread, lovely crumb but the sweet potatoes killed a bit of spelt taste. For pure spelt taste psyllium husk is way better b/c a tiny amount soakes up lots of water without influencing the flour taste. Next check the influence of “ordinary “ potatoes. What is your experience? #speltbread #dinkelbrot #lievitomadre #sourdoughbread #sauerteigbrot #germanbread #wholemealbread #vollkornbrot #shatinbread #hkbread #hksourdoughbaker (at Sha Tin, Hong Kong) https://www.instagram.com/p/CpMQXhHoUqi/?igshid=NGJjMDIxMWI=

Spelt sourdough bread, using coarse stone grinded Spelt.

Making a dough with coarse milled rye aka Roggenschrot (in Ger)

For those who don’t know: it’s a brioche dough thus 40% butter is used. Perfectly healthy if don’t enjoyed daily.

Made with apple-yeast-water in a preferment. No additional bakers yeast used.

Rye sourdough breads with pumpkin seeds.