A french-style country bread made with a wheat sourdough
*This recipe assumes you have a wheat sourdough starter at 125% hydration i.e. 4 parts flour to 5 parts water. if your starter has a different hydration then adjust water quantities when you refresh the starter.
Added by: The Slow Dough Bakery
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.