For those of you who are fans of emmer or spelt, the good news is that they make a great combination. The dough is extremely easy to work with, and the flavor produced by the emmer and spelt was surprising and exceptional. The evening before the day of mixing, I combined 60 g of starter, 80 g of emmer, 80 g of spelt, 160 g of bread flour, and 360 g of water. The emmer and spelt came from Barton Springs, and the bread flour is King Arthur. Yesterday morning I combined 312 g of emmer, 313 g of spelt, 625 g of bread flour, 700 g of the preferment, 686 g of water, and 30g of salt.