Host's note: this is part of a large topic that has been split into smaller segments to reduce the load on our servers.  The previous segment may be found here: The Bread Topic (2015-2016).     I've been trying to settle on a formula for a nice, basic, no frills sourdough which my friends (with zero interest in whole grains) can enjoy, and I think I've found my winner in a country white (10% w/g spelt) with 80% hydration. Mild, mild sourness despite the 12 hour cold proof. I want