Ginger cake made with three types of ginger and a wonderful mix of dark treacle and golden syrup
Ingredients in order of use
280g Water ( I use filtered water or some that has been left out so any chlorine will have evaporated)
200g Fig, Spelt and Pumpkin Seed Flour
Mix all together in a large bowl and cover.
After 6 hours it should be bubbling well.
300g Organic White Flour No4
10g Salt ( I use Losalt as I'm trying to reduce my sodium intake )
Mix the salt and flour together then add to the rest of the mixture.
Knead to a smooth dough, cover and leave to rest for an hour
Approximately every hour fold the dough a few times. After three or four times the dough should loose its stickiness if not dust with a little extra flour.
Place in a fridge overnight and next morning put somewhere warm to prove until doubled in size.
Shape and bake at 220 degC for about 20 mins
Added by: Ewan Croucher
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