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Sourdough wholemeal bread (breadmaker or hand)

To make this delicious and infallible bread alone you will have to do the following: Incorporate 180 grams of sourdough to your 100% hydration, 310 g of water, 510 g of flour to your choice (I usually add 2 different but always of Shipton Mill and wholemeal preference), salt to taste and 2 tablespoons of diastatic malt. Just in that order, choose the 4-hour wholemeal program and start doing something else ;)

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-180 g sourdough (100%)

-310g water 

-510 g flour ( for example: 210 g three malts flour + 300 wholemeal flour)

-salt

-diastatic malt

 

 

Added by: Estibaliz Anzar

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“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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