Sometimes, the best bread happens rather unplanned. Like this bread, which is a kind of a left over bread. It started when I was thinking about what to do with the remaining part of the “aromastück” I prepared when baking the “Irländer”. In the fridge was a big batch of sweet starter waiting to be fed, but it was to much to feed the whole amount, so using part of the unfed starter was needed, too. And in my flour cabinet I had nearly empty bag with rye, spelt and wheat flour. So why not combining everything to bake a bread?
The result is a classic every day bread with a soft crumb. The Aromastück adds a nice malty note and helps to keep it fresh for a long time while the unfed sweet starter adds subtle flavour notes that adds complexity to the aroma. A truly delicious bread that makes me think about new experiments with the aromastück.
