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!