We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Sack Shop

All about Shipton Mill

From our beautiful to location to our philosophy - find out what makes us tick.

Shipton Mill

    Contact Us

    Need to know where we are?

    For contact details, directions and how to find us

    How to find Shipton Mill

    Opening Hours

    We are open for collections direct from the mill, do feel free to pop down during office hours.

    If you make your way over to the office we will come out to see you.

    Office Hours

    Our Office Hours are Mon-Fri 09:00-17:00hrs.

    We are closed on weekends and Bank Holidays.

      Your Basket

      Total: £0.00 item

      Take control

      Log in to My Shipton Mill to manage your orders and your online experience.

      My Shipton Mill

      My Shipton Mill / Log in

      Registration

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Easy sourdough

      An easy sourdough recipe.

      Like this? Share it with your friends.


      Report abuse

      9am - Mix 400grams of bread flour and 300grams of water to make a shaggy dough. Seperately, feed your sourdough starter with at least 50 grams of flour and 50 grams water.

      2pm - Mix 100grams of starter into the dough and lightly mix/knead for 10 mins by hand. Leave for 20 minutes.

      2.20pm - Add 7 grams of salt, and mix in by hand.

      Leave until 7pm to rise but performing 4-5 folds throughout the 5 hours wait.

      7.30pm - Shape your dough into a boul shape, and add to a well floured bannaton. Leave in the fridge overnight.

      The next morning, bake the boule at 220c for 40 minutes.

      Added by: Daniel Webb

      Tags: Bread White Sourdough

      Add comment

      Related products

      Bread Proving Basket - Small/Large Oval
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.
      Bread Proving Basket - Small/Large Round
      Our bread proving baskets (bannetons) are made from sustainable birchwood cane or rattan.

      Related articles

      Add a recipe & get 15% off

      If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

      15% off Flour Direct

      It's very easy, just click here to visit your "My Shipton Mill" page to get started.

      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.

      Deliveries

      Keep safe and well

      The Shipton Millers