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The perfect cheese sourdough

100g active sourdough starter

250g light malthouse flour organic

150g organic strong white flour

30g rye flour

30g wholemeal

8g salt

325g water 30 degrees

add some italian mixed herbs

and some carraway seeds

and a little slice of lemon zest- fine chopped

when bulk ends / add some finely grated swiss cheese inside while you do final shape.

Bake at 240 degrees for 30 mins and then reduce to 190 for another 25 mins.

leave in oven with the door ajar for 10 mins to cure - harder crust.