Mugfull rye sourdough starter
6 tbsp Shipton Mill biodynamic wholemeal flour
6 tbsp Shipton Mill Italian ciabatta flour
1 tbsp organic malted barley
1 tsp sea salt
boiled cooled water
METHOD (in the evening)
- In a saucepan heat the water, add the malted barley and stir to dissolve. Leave to cool.
- In a large bowl mix all the ingredients together to form a homogenised consistency. Cover and leave overnight to rise.
- In the morning knead thoroughly, shape loaf and leave to prove for 2 hours on a baking tray.
- Bake in a hot oven for 25 minutes, reduce heat to 200C and bake for a further 10 minutes.
Leave to cool on a wire rack.
See how dynamic you'll feel after eating this loaf!