What I did: soaked 125 grams of whole spelt grain in 125 ml of water for two hours; rinsed, aerated, and rested every 6 hours until it sprouted (about 18 hours); mixed it into a batch of sourdough bread dough, let it rest overnight in the refrigerator, got up in the morning and baked it, and burned both loaves.
What I did beforehand: took pictures of the cat
What I wore: “MAYBE I LITERALLY CAN EVEN” t-shirt, pajama pants, Birkenstock clogs
Who went with me: the dogs
How I got distracted: looked at the news
Why I saw this show: you bake enough bread and the stuff you can buy will never be as good as what you can make.
Where I sat: just out of earshot of the oven timer.
Things that were sad: no bread for dinner; no bread to take to the barn.
Things that were funny: my brother suggested I cut off the crusts. What remained looked like a crouton the size of a large eggplant.
Things that were not funny: the burnt crust shattered when cut, and black crumbs large and small flew in several directions.
What it is: 200 grams home grown sourdough leaven, dissolved in 800 ml water, plus 200 g spelt flour and 800 g bread flour, plus 25 g fine sea salt in a almost-no-kneading technique.
Who should see it: fans of rage cooking.
What I saw at the end: