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Fridays #focaccia in all its glory. The taste was good, the rise not so much.

Spelt sourdough part 2

#sourdough #recipe

200 g starter (100 g spelt flour, 100 g water) 500 g spelt flour 350 g water 12 g salt

Mix briefly, rest for 30 minutes, 10 minutes kneading with a stand mixer (spelt dough @ 75% hydration is almost pourable). 12 hours fermentation at room temperature.

Baking with spelt

My #sourdough starter seems to like spelt. Good rise in the starter. The dough is active too.

Let’s see what the bread will be like.

Great #ragu. Minced beef, sausage meat, a sofrito, tomato paste, chilli salt, red wine and milk. Also parsley, bay, thyme and rosemary.

Sear the meat, add the other ingredients bring to a simmer, transfer to 130°C often and cook for two hours.

Add the pasta to the Ragu, bring back to the boil, and serve with parmigiano.

Heaven.

#recipe

Focaccia #sourdough it was too hot for normal bread

Dinner is being prepared

#homemade_pasta (daughter) #panzanella #tomato_sauce #lentil_roast (wife)