These loaves are a white and spelt sourdough with a bit of honey. I made up my own recipe, which I would share, but the crust turned out really chewy like shoe leather. I’m not sure if it’s got something to do with the recipe I used, the new ingredients, or the fact that I did my second proofing on the counter instead of retarding it in the fridge, but I definitely need to play around with this one a bit. The spelt was nice! Flavor wise at least. And the honey was interesting. It was a little odd to mix in, but the flavor was subtle and I liked it. I will have to add honey to more of my breads and see how it goes.