A delicious combination of Shipton flours and seeds. This sourdough loaf is a blend of 90% Shipton Traditional Organic White Flour and 10% Barley Flour. It also has Shipton's 5 seed blend. The seeds add a toasty crunch and the combination of flours make a fabulous soft-ish crumb. It really is delicious. The dough was retarded overnight in the fridge. This is one of the loaves I teach at Learn Sourdough www.learnsourdough.co.uk
Makes 2 loaves
900g Shipton Traditional Organic White Flour (704)
100g barley flour
18g salt (1.8%)
700g water (70%)
80g high performance starter (8%)
150g 5 seed blend (15%) (I soak my seeds for a minimum of 5 days and always have some in a jar in the fridge)
Added by: Learn Sourdough
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.