I think it looks like a clamshell or like a French macaron. Either way it's delicious; half white, half sprouted spelt flour. I'm thinking my ideal flour to water ratio is 2:1. I'm also learning that in addition to making bread palatable (to me) salt makes the crust color and crisp properly.
Saturday, February 26, 2011
Clamshell Bread
I think it looks like a clamshell or like a French macaron. Either way it's delicious; half white, half sprouted spelt flour. I'm thinking my ideal flour to water ratio is 2:1. I'm also learning that in addition to making bread palatable (to me) salt makes the crust color and crisp properly.
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