This is so helpful! I have two questions: 1. What unique changes do you make when using freshly ground spelt flour? 2. You talk about the timing of the folds during the rising period. Do you take it out of the bowl it is fermenting in every time you do a set of folds,, and then return it to the bowl? Or do the folds on it while in the bowl? Do you flatten it out then fold, or just stretch it out and fold it in?

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