Rye spelt sourdough bread

Some people like to find a good recipe and stick to it. I also try to find good recipes but I am always tempted to change little things to test other versions as well. The possibility to change your recipes of breads are practically unlimited. Even if you use the exact same quantities there will be always something different in the home baking unless you use a perfectly controlled environment. Days differs as temperature, flours differs from year to year even for the same source. But this is what makes for me bread cooking fun: you know what you are up to but you never know what you'll get exactly.


Ingredients:

• 800ml water at room temperature
• 304g liquid sourdough 100% hydration
• 400g rye flour
• 800g spelt flour
• 21g gluten powder
• 22g salt
• 100g pumpkin seeds