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Beetroot Sourdough

An unusual bread full of flavour. This bread makes delicious cheese on toast

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375g White Organic Strong Bread Flour

175g Khorasan (Kumat) Flour

100g Sourdough Starter (1:1)

1 Large Uncooked Peeled Beetroot (grated or a few seconds in a food processor)

10g Salt

340g Water


  1. Mix dry ingredients
  2. Add water
  3. Add Beetroot and mix to form a dough
  4. Rest for 30 minutes
  5. Stretch and fold the dough until it becomes smooth
  6. Prove until doubled in size
  7. Shape dough and fold to increase the structure strength
  8. Place in a banneton and allow to rise
  9. Bake at 230c for 45 minutes in a Dutch Oven (or preferred baking utensil)

If the dough is allowed to rise very slowly it should keep it's pink colour when baked

Added by: Stoat Dough

Tags: Bread White Sourdough Khorasan

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Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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