River Cottage spelt sourdough

This weekends loaf was another River Cottage offering.... this time a spelt sourdough, made with my wheat starter, and with the addition of hemp seeds. As other R.C. sourdoughs, this one uses the sponge method - v active by morning!!

A nice loaf: fairly open texture, nutty taste, good tangy flavour. Not my favourite though - I definitely preferred the Cromarty cob or the mill loaf, rye/white/wholemeal mix.... maybe I'm just getting fussy!!! Will be interesting to try "Bread Matters" version of this loaf, which uses a spelt starter too.