APPLE AND GINGER SOURDOUGH LOAF
Mugful sourdough starter
4 tbsps Swiss Dark flour
4 tbsps Light Malthouse flour
1 piece of fresh grated ginger
Half a grated bramley apple
1 egg whisked in a mugful of milk
Whisk together this batter-like mixture, cover bowl and leave overnight.
In the morning add extra flour and knead until homogenous. Divide dough into two rounds and leave to prove for one hour. Bake in very hot oven for 30 minutes.