It turns out that sourdough focaccia is my new favourite go-to bread to make!
425gr of strong white flour (I sometimes use spelt flour)
150 gr of sourdough starter (ideally between 1 to 4 days since last feed)
7 gr of fast-action yeast
8 gr of salt
300 gr of water
Added by: France Barth
We love to see what you've been baking, but are just updating this section at the moment - we will be able to accept new community recipes in the near future, please don't try to upload in the meantime as we won't be able to accept the photo or send a voucher yet.
Once new additions can be welcomed, if you add one of your own baking recipes with a photo to the Shipton Mill website, we will send you a voucher for 5% off your next order from the Flour Direct shop.
It's very easy, just click here to visit your " My Shipton Mill" page to get started.