So, it was finally time. Before starting I kept my expectations reasonable, the reality is that maybe it won’t work and that’s ok! It is very important to weigh ingredients as opposed to using cups and spoons as weight is a lot more accurate to keep our ratios correct. The recipe I will be following is here and was recommended to me by my roommate.

My first step was to check on my starter and make sure it was ready for baking.
Next, I weighed out 100g of starter and popped the rest in the fridge.
After setting aside my starter I loosely mixed 350g of white flour and 150g of spelt flour with 350g of water and left it for 30 mins to hydrate.
After waiting I mixed in the starter. It is important to mix the starter in before the salt (which I added next with 25g of water) as the salt can damage the starter if mixed directly.
Now I go through the process of stretching and folding the dough 4 times at 30 min intervals. After that is the hardest part of shaping the dough, then I pop it into a bowl lined with a floured cloth.
I then put the bowl in a bag and leave it in the fridge overnight to really get that sourdough flavour. Sleep well dough!