Yesterday I have been baking my interpretation of Farine‘s blueberry and apple sourdough loaf with whole spelt. I used frozen blueberries straight from the freezer and 60% spelt, much of it whole-grain. The bread tasted great, very moist and not sour, thanks to the applesauce and the powdered milk suggested in the original recipe.
And, yes, this is just a teaser, as I am not going to share the method now. I plan to refine it and then give you the key to an even better berry bread. With frozen blueberries, so you can make it all year round. And packed with healthy seeds and grains, to make sure you get all the right stuff in your system.
Just so you know, I may not being able to bake, cook, or post for a while (but I will be back soon! I am totally addicted to baking/cooking and writing/reading about it). So long and don’t you dare forgetting about me while I am gone!