Holiday only because, when Culinary Exploration suggested this recipe, it was the end of October 2025 and the holidays were approaching. The point of this recipe was an enhanced flavor and mouth-feel from the whole wheat and spelt. Whether or not that's the case, I never compared, but I like it, so I'll make it until I run out of whole-wheat or spelt.
This guy's measurements are unusually specific because he uses a spreadsheet calculator someone created for him. If I'm a few grams off, I never sweat it. For example, notoriously, I always drop in more starter than I should because the scraper I use to dig it out of my levain jar just gets too much and I don't notice the difference anyway if I remove some or just use too much.
| 353g | bread flour (13½% protein) |
| 47g | whole wheat |
| 24g | spelt |
| 9g | salt |
| 273g | water (about 65%*) |
| 94g | starter (20%) |
It's simple, I use the same method of preparation as for my definitive sourdough recipe. Why change what I know?
* 273g ÷ ( 353g + 47g + 24g ) × 100% = 64.4%