Oh wow, it has been over a year now! Long time no see.

This bread recipe is seriously good. I think spelt flour is by far the best flour there is.

I am so sad that I cannot find it anywhere where I live. But for a long time, I baked with it as a local miller imported some and sold it at a reasonable price. Your flavourings look so good as well, and I love the technique you use with the folding-in method. Or lamination, or whatever they call it.

I have two loaves that I am baking tomorrow in my pizza oven with some pizzas on their way as well! There is nothing like freshly baked bread or pizza or flatbreads!

I hope that we can year more often from you again? I really enjoyed your recipes in the past.

I hope all is well, and keep safe.