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Country sourdough

A mix of organic white, wholemeal and fig/spelt and pumpkinseed, produces a moist light, long lasting country bread and fabulous toast.

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300 grams strong white

400 grams wholemeal

300 grams fig, spelt and sunflower seed flour

200 grams sourdough starter

700 grams water + an extra 75 gams if needed

2 grams sea salt


mix flours and salt

mix water and starter

mix both together and leave for 1/2 hour

stretch and fold over into 3 layers 4 times  in the bowl or on a surface 4 times over 2 hours then leave to rise in a warm place or overnight in a cooler spot.

Fold again, divide into 2 fold and leave to rest 1/2 hour. Fold once more and place into floured bannatons or bowl with flourEd tea towels. Leave to rise for 2/3 hours, score,  then bake one at a time in a blistering cast iron pot in the oven very hot for 20 mins then remove the lid and lessen the heat a bit for a further 20 mins or until the loaves sound hollow.

Added by: beverley Garrett

Tags: Bread Sourdough Maslin

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Flour Direct Shop update

Dear Customers,

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