My first bread for the Mellow Bakers this month was the Whole-Wheat Levain. I love baking with spelt and as you can use spelt and wheat interchangeably (spelt is a subspecies of wheat) I thought I’d make a whole-spelt levain bread. Here, spelt is easily available and not that much more expensive than wheat. And as I have my own grain mill, I always buy spelt kernels.
My liquid levain came to life pretty fast (yay!), and everything else was really easy. I made 2 round loaves and even think that my scoring was successful this time ;-). Tastewise, this bread was fine. Even the kids liked it!