Gregory's ServerI’ve decided to no longer use a scale when baking bread. Just add flour, water and salt until it feels right. I also decided that I should switch back and forth between my regular spelt bread and the kind of rye meal bread with dried fruits and walnuts they make in Vallais. I’m using dried figs, dried prunes, raisins, dates, walnuts… and I’m thinking of using dried apricots, in the near future. I also don’t follow the instructions in recipes – I’ll just add a bit of sourdough and spelt to the rye meal and let it rest for a few hours (the last one got about three to four hours, the previous was an overnight rest).
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