So we celebrated my babies first birthday last weekend and I of course made the bread for that event. I made 2 loafs of pure spelt flour and 2 loafs were a mix of spelt and rye. They turned our beautiful and tasted soo good!! I don't use any recipes for my bread, I simply create my own 🙊🫶🏼 I'd be happy if you checked out my other work on Instagram. I'm @sourdinkeldough there ❤️ Have a wonderful day ☀️ 🫶🏼

I'm Sarah, 29 and I'm banking with spelt and sourdough since December last year. Two days ago I experimented with my fridge levian because it was "feeding day". I used the 1 week old 90 grams for a loaf of bread with chia seeds and an overall hydration of about 82%. As mentioned I only use spelt. I also started to share personal recipes and fails on IG (@sourdinkeldough) if you'd like to check out more of my bakes 🙊 For this one it was: 90g of 1 week old, unfed starter 520g spelt type 630 (German type) 30g spelt whole grain 1 pinch of ascorbic acid 12g salt 90g chia seed/ water mix (75g water, 15g chia seeds)