This week when I got the order I was asked for a Walnut Spelt loaf, I already make a Walnut Sourdough Roll so I thought that I would just add Walnuts to the Spelt loaf in the same way.
But of course that doesn't really give a Walnut taste all through, to do that I added some Walnut Butter,
to the dough and then made the loaf as usual. This is my favourite bit, tinkering around and creating flavour but no matter what i think, in the end the real test comes in the mouth of the customer.
The loaf was made with the same timings and quantities as I use in a normal Spelt, I only reduced the water to allow for the butter and dissolved it first before kneading.
After a cool it cut like this,
which was pretty much how I wanted it.
And the taste was excellent, small pieces of nut and the butter gave it a background hint.
In other news, I have been working on a new White Sourdough Starter, it was made from my Rye, which is very vigourous but after a week is still slow. Its producing lots of bubbles but not a lot of rise, I'm feeding it every day and last night used some discard to make a no knead loaf. This type of loaf usually rises reasonably well but not this one.
As you can see, there are bubbles but not spring. I think that its probably lactobacillus and the yeast has not got going yet. Oh well; nothings wasted here so it will make croutons. It does taste OK, just a little doughy. (It actually reminds me of supermarket bread in texture!) The crust is sensational.