Made with einkorn flour and sweet potato..very easy and low in gluten and ❄❄❄❄ well
5oz cooked and mashed sweet potato (cooled)
5oz sieved Shipton mill organic wholemeal einkorn flour
Pinch of salt
1oz sourdough starter
One table spoon of spring water at a time , use only enough spring water to make a soft dough.all depending how moist your sweet potato is..
Combine ingredients into a soft dough, cover and let rest for 1 hour at room temperature.
Divide into 4 buns with floured hands and let it cold rise in the fridge. Let it climatise in room temperature before baking..
Bake in preheated oven at 200 degrees for 10 to 15 minutes..we had ours with beetroot burger ..yum
Added by: Lisa Kafton
We are beyond excited to announce the launch our first cookbook with Headline Publishing.
“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.
More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.