I was making dessert in my summer warm kitchen and when whipping cream the cream turned nearly instantly to butter. Luckily it was still unsweetened and so I took the butter clumps out to wash them and use them as delicious homemade butter. The buttermilk was at this point not fermented, so I decided to inoculate it with some creme fraice from the fridge, thinking: if you can use buttermilk to inoculated cream for creme fraiche it will work the other way round, too. And it did! After 24 hours the buttermilk was thick and tasted sour.
But what should I do with this tiny amount? Making bread with buttermilk is always great and so I decided to put it into the dough I was kneading for the bread baking in the wood fired oven in the local museum.
The Ausgezogne is a south german deep fried cake which is similar to a doughnut but instead of a hole there is a very thin dough layer in the middle. Sometime this cake is called Knieküchlein (literally knee cake), too as the thin dough layer can be archived by stretching the dough over the knee. But it can be stretched by hand, too, and is very similar to forming pizza dough.
Sometimes it is just time to use leftovers. Like last friday, when I looked around in the kitchen: there was some leftover fine rye meal from the blackbread, a small bowl with mashed potatoes and in the fridge I found a lonely egg yolk. And so I combined everything and kneaded a dough for the next day. As I prefer freshly baked rolls for breakfast, the dough rose overnight in the fridge.
A small part of a comment caught my attention: the word “Pottweck”. I asked for a description and got a very detailed explanation from Jürgen. 
Spelt is a favourite and so I was regulary asked if my Stollen can be baked with spelt flour, too. I answered “theoretically yes” and decided to bake a Stollen with spelt flour instead of wheat, too. I like to have a practical background for those answers.
A reader told me about “
This Sandwich bread is a readers wish. But I needed two rounds, until I was really satisfied. In the first Variant I had a boiled soaker with whole spelt flour and seeds, but this added to much liquid to the dough. This resulted in a very instable crumb. The recipe needed adjustments!