Today I followed the same long #fermentation recipe as last time. Unfortunately, my new bake isn't as asexy as the last loaf, which rose much higher. I did only a few things differently:

- I left out raisins; it's already tasty enough w/o them
- I forgot to prepare the scalded flour in the first evening. Thus I had to prepare it 30min before mixing the main dough. I don't think this made much of a difference, though
- I spent less time preparing the main dough. Last time I kneaded a bit during a Zoom meeting, before I put the dough into the fridge
- Last time, I probably incorporated more water while kneading. Today's dough felt a bit drier
- I accidentally used more sourdough starter AND more salt. It didn't really change much baking-wise, but today's bread has a stronger taste (which I liked!). Perhaps the additional salt compensated the additional sourdough starter in terms of the fermentation speed.

Overall, today's bread turned out quite delicious again! Regardless of that, maybe I will try out a different recipe next time. I still have my very own #FediBread #challenge (i.e. bake a tasty bread according to the results of the poll https://todon.eu/@maxi/109174058226947475)

#bread #veganBaking #sourdough #spelt #Dinkel #Vollkorn #wholeMeal @teamsauerteig

Squeaky fresh 𐤛 #fedibread #breadifedi #breadiverse

@mametsuko @aetios The #fedibread