First attempt at Sourdough made using a mix of Khorassan and Canadian White bread flour.
Final result was very tasty but not as open as I'd hoped which I think was down to the short proving time after the retarded bulk fermentation. Next time I'll probably bulk ferment at room temp then shape and final prove overnight in the fridge in baskets.
Dough is made in a stand mixer with dough hook.
30g white rye sourdough starter refreshed with 50g white rye flour and 50ml water until at float stage
400g Canadian Very Strong white bread flour
200g Khorassan flour
3g Ditastic Malt powder
10g Maldon salt flakes
Added by: richclever
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 be delivered by pallet.
Keep safe and well
The Shipton Millers