A while ago I made a Eritico Pugliese bread with kamut. Recently I decided to morph that bread with Alessandro Lusardi's formula, using just a tiny bit of wheat in the levain. Why? Because I was running out of flour, including semola, rye, or whole wheat. It's barely summer, and already kind of hot to bake in my apartment, nevermind store flour. Flat breads will soon be the order of business. In the mean time, here's my heritic bread!