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      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Homepage

      The Makings of Something Magnificent

      Our inspiration is to help our customers make something magnificent.

      Our Home Baking website aims to help you to find your inspiration.

      The Makings of Something Magnificent

      Porcini and olive sourdough

      using dried porcini mushrooms and chopped Moroccan dry black olives and a mixture of Shipton Mill organic flours with a sourdough starter this loaf was a great success.

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      Soak two tablespoons dried porcini mushroom pieces in boiled water for half an hour

      remove pips and chop black olives in small pieces

      mix 8 tbsp chosen flours and add enough sourdough starter to make a moist homogenous mix usiing the porcini mushrooms and their water and fold in the chopped olives.

      Leave covered overnight to work its magic.

      Knead the next morning, adding extra flour and a little sea salt, if needed.

      Place on greased baking sheet and leave to rise for a couple of hours.

      Bake on high heat for 30 minutes

      Remove from oven and leave to cool on wire rack.

      Delicious!  See photo

      Added by: Marian Mason

      Tags: OrganicFlour Bread Sourdough

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      Add a recipe & get 15% off

      If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

      15% off Flour Direct

      It's very easy, just click here to visit your "My Shipton Mill" page to get started.

      Shipton Mill Cookbook – A Handful of Flour

      We are beyond excited to announce the launch our first cookbook with Headline Publishing.

      A Handful of Flour

      “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.

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