Since I was a kid, I have heard that breakfast is the most important meal of the day.
Well, If it is so important, we better make sure that we eat only the best.
And what can be better than a slice of sourdough bread, baked with love and passion?
Therefore, I would like to introduce my sourdough breakfast bread to you.

First time I baked with Spelt, everything went wrong.
It was some years ago, and I thought it should be like baking with ordinary wheat flour. So I just exchanged all the wheat with Spelt in a recipe I found.
The dough floated out here and there and everywhere. I ended up with something I just want to forget.
I was ignorant and inexperienced, and I thought I knew all I had to know about flour.
Well, that flat, ugly piece of bread I had created taught me I had no clue.

What are the right proportions when mixing a Levain?
Well, there are probably as many answers as there are bakers.
I have read so many recipes now that I don’t think there are any right or wrong proportions.
Some like it firm and some prefer it lose.
Some adjust the hydration depending on what kind of bread they are baking.