Monday, September 5, 2011

Flatbreads For My Husband

5-flour sourdough starter
120 g whole wheat sourdough (refreshed 12 hours earlier)
40 g stone ground rye flour
30 g spelt flour
30 g kamut flour
Let ferment for 6 hours.

Final Dough: (8 breads)
320 g spelt flour
100g water
1 tablespoon olive oil
all of the sourdough starter
5 g

Knead the dough and set aside, covered, for 1 hour. Divide the dough and roll into small flat disks. Fry in a preheated  non-stick skillet.

Half of the dough I have put  in the refrigerator. After 48 hours I cooked another four breads. This time I greased my skillet with a little bit of butter:

Submitting toYeastspotting.

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