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sourdough bread with spelt, fig and pumpkin seed flour

I am new to sourdough and have tried different techniques so as this is individual preference when you know your starter and dough, at this point I am looking at the proportions. I always leave dough over night in the fridge and bake it in the morning

for this one I have used:


100g starter (mine is made with white bread flour)

250g water

100g Shipton Mill white bread flour no 1

350g Shipton Mill Fig, spelt and pumpkin seed

10g pink salt

and the results were amazing