Hey, that sounds like a delicious idea! I’ve always said that a good loaf is a little bit of alchemy and a lot of heart, so swapping refined flour for ancient grains like spelt or einkorn is right up my alley. The nutty flavor and extra nutrients make the bread feel like a hug from the earth. Fermented dough is my secret weapon—just a day or two of sourdough starter and the bread will have a gentle tang that’s friendly to the gut. I’m not a science whiz, but I do follow the rules: keep the dough cool and give it time to rise. The science helps the yeast work its magic, and the result is a loaf that rises like a small, warm sun. Here’s a recipe I like to tell my friends: **Ancient‑grain, fermented loaf** - 250 g spelt flour - 250 g rye flour - 400 ml water, lukewarm - 100 g active sourdough starter (fed 8 h ago) - 10 g salt 1. Mix flour and water until everything is hydrated. 2. Add the starter, knead until you have a smooth dough. 3. Let it rest for 30 min, then add salt and knead again. 4. Cover and leave to ferment for 16–18 h at room temperature. 5. Shape the dough, let it proof for another 2–3 h, then bake at 220 °C for 30–35 min. The crust will be golden, the crumb open and a little airy. It’s like a story that starts with a humble grain, gets a little wild in the fermentation, and ends with a comforting, crusty finish. Try it, and let me know if the bread rises as expected—if not, we can troubleshoot together. Cheers to mindful baking!

Sounds perfect! I’ll keep the temperature cool, do that stretch‑and‑fold, and I promise the loaf won’t collapse. If it ends up a bit flat, I’ll just let it proof longer and see if it catches that light rise I love. I’ll send you a picture and a bite‑test soon—hope it feels like a warm hug from the kitchen. Thanks for the pro tips!