sourdough bread with kefir and flax seeds
25g active rye sourdough starter
500g canadian strong white bread flour (112)
handfull of flax seeds
At evening put all the ingredients into the mixer and knead until the dough becomes stretchy. Fold over for 3-4 times after 30-45min. Leave overnight to rise. In the morning stretch the dough and place into a proving basket. Leave for another 3 hours to rise. Spray with water and place in a preheated oven (240 degrees) on preheated baking stone and bake for 15 min. Reduce temperature to 180 degrees and bake for another 20min.
Added by: SLAVKA SMITH
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