I am new to sourdough and have tried different techniques so as this is individual preference when you know your starter and dough, at this point I am looking at the proportions. I always leave dough over night in the fridge and bake it in the morning
for this one I have used:
100g starter (mine is made with white bread flour)
100g Shipton Mill white bread flour no 1
350g Shipton Mill Fig, spelt and pumpkin seed
10g pink salt
and the results were amazing
Added by: Karina Klekotko
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 generally be delivered by pallet.
Keep safe and well
The Shipton Millers