Editing Openai/6952af69-3b84-8012-90d0-b63cfcd2b9cb (section)

=== Assistant: Absolutely — here’s a well-balanced sourdough discard sandwich-style loaf that works beautifully with an equal-parts fr… ===
Absolutely — here’s a well-balanced sourdough discard sandwich-style loaf that works beautifully with an equal-parts fresh-milled blend of spelt, hard white, and soft white wheat. This recipe is designed to be soft, sliceable, and not dense, while still maximizing digestibility from the discard.

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==== Fresh-Milled 3-Grain Sourdough Discard Bread ====

(Spelt + Hard White + Soft White)

===== Flour Blend (3 cups total) =====
* 1 cup fresh-milled spelt
* 1 cup fresh-milled hard white wheat
* 1 cup fresh-milled soft white wheat

(≈ 360–375 g total flour, depending on grind)

===== Ingredients =====
* 3 cups fresh-milled flour blend (above)
* 1 cup (240 g) sourdough discard (unfed, room temp)
* ¾ cup (180 g) warm water (start here; adjust as needed)
* 2 Tbsp olive oil or melted butter
* 2 Tbsp raw honey or maple syrup
* 1¼ tsp fine sea salt
* 1½ tsp instant yeast (optional but recommended for reliable rise)

===== Instructions =====

====== 1. Mix & Hydrate ======

In a large bowl, combine:
* Warm water
* Honey
* Oil
* Sourdough discard

Stir until smooth.

Add:
* Flour blend
* Salt
* Yeast

Mix until a soft, slightly tacky dough forms. Fresh-milled flour absorbs water slowly, so let the dough rest 10 minutes, then reassess hydration.

: 👉 Dough should be soft and elastic, not stiff.

====== 2. Knead ======
* Knead 6–8 minutes by hand (or 4–5 minutes mixer)
* Dough should pass a gentle windowpane test
* Spelt is delicate — stop kneading once smooth

====== 3. First Rise ======
* Place in lightly oiled bowl
* Cover and rise 60–90 minutes until puffy (not necessarily doubled)

====== 4. Shape & Pan ======
* Gently shape into a loaf
* Place in greased 8.5×4.5 or 9×5 pan
* Cover and rise 30–45 minutes, until dough crowns about 1 inch over rim

====== 5. Bake ======
* Preheat oven to 375°F (190°C)
* Bake 35–40 minutes
* Internal temp: 195–200°F
* Tent loosely if browning too fast

Cool completely before slicing (very important for crumb set).

==== Texture & Flavor Notes ====
* Soft white wheat → tenderness
* Hard white wheat → structure
* Spelt → sweetness + digestibility
* Discard → mild tang without heaviness

This loaf is excellent toasted, holds together for sandwiches, and freezes well.

==== Optional Variations ====
* No yeast version: Skip yeast, extend bulk rise to 6–8 hours (warm kitchen)
* More sour: Add 1–2 Tbsp extra discard + 1 Tbsp water
* Extra soft crumb: Add 1 Tbsp lecithin or 2 Tbsp yogurt
* Anti-inflammatory boost: Add ½ tsp turmeric + pinch black pepper

If you’d like, I can:
* Convert this to grams only
* Adapt it for a cast-iron loaf pan with lid
* Make it fully einkorn-style hydration
* Or adjust for muffins, rolls, or hamburger buns

Just tell me how you’d like to use the dough 🍞✨