Perfect Hackney Sourdough
Add about quarter of a pint of rye starter, about a pint of water and mix well. Add 4-6 big handfulls of strong Shipton Mill Canadian Flour, 2-3 big handfulls of Shipton Mill Granary and a small handfull of mixed seed mix. Mix into a slightly sticky pliable dough, add more flour or water to get the right constituency so it doesnt stick to your hands but is soft enough to knead. Cover woith a damp cloth and leave for 2 hours at room temperature. Knead for 5 minutes. Leave for 3-5 hours, Add some salt and knead for 5 minutes. Put into a bread basket, cover with a damp cloth and leave in a warm room for 3 hours, Put the oven, ideally with a pizza stone, on max. Turn the bread onto the stone, make 3 cuts then 3 more at right angles and chuck a pint of water into the oven walls. Leave for 5 minutes then rotate the bread through 180 degrees and turn the oven down to 220, bake for 30 more minutes. Hey presto a delicious loaf that took all day to make but only required 15 minutes of your time!
Added by: Steve Bailey
Due to a temporary suspension of some services by couriers, we are currently unable to offer delivery to the Republic of Ireland, or overseas. This is being looked into urgently, and as soon as services resume we’ll update you here. Deliveries to Northern Ireland can now begin again.
If you live in the Republic of Ireland, please don’t order for the moment, as we are unable to get the order to you.
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The Shipton Millers