Sourdough

Here is the latest in my Anarchiste series of loaves. This is delicious, with a wonderful chewy crumb and a distinct sour tang. I attribute the latter to making the sponge with half white, half sprouted spelt flour; I find the more whole grain in the part of the dough that ferments overnight, the more sour flavor. In the end this loaf was composed of about 400g white flour (100 of which were the starter), 100g sprouted spelt flour, and 100g rye flour. I don't know how much water I used, but it was enough to make the dough impossible to work with, and beautifully textured once baked.