Apple and Ginger Sourdough Loaf

November 17, 2014

Apple and Ginger Sourdough Loaf

Written by Marian Mason

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.

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A mill was first recorded on this site in the Domesday book of 1086. We follow in the footsteps of generations of Millers. There is a sense of place and continuity at the heart of what we do.

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