A slightly relaxed approach to a sourdough, but works for us...
Makes 2 loaves - this is easiest to cook in 2x loaf tins to start with until consistency is apparent
100g rye sourdough starter
800g flour - varying proportions - for example, 500g strong white, 200g wholemeal, 100g mixed seeds (pumpkin, sunflower, linseed)
Mix this all together; the dough will be very wet. I use a spoon for this.
Do not knead; the dough is too wet.
Leave to rest for 1-2 hours.
Transfer to tins, or (if feeling confident) shape into banneton.
Leave to prove for 8-12 hours (until doubled).
Bake at 220-240C for 35 mins.
Added by: Charlie Sharp
Good news, we are taking orders again, as normal. Thank you for bearing with us during the challenge of C19 and we look forward to supplying you with our flour in the future.
Important note: Orders containing 10 sacks or more will generally be delivered by pallet.
Keep safe and well
The Shipton Millers