This loaf can be made – start to finish – in under 2 hours and so is a god-sent recipe for impromptu meals. I always use wholemeal flour from Lurgashall Mill, just a few miles away. It is good to search out local flour mills whenever you can: generally the quality – -and the prices…
Tag: Bread
About Sourdough: Hydration
Truly, I am not going to get deep into sourdough bread on this blog. There are dozens of really excellent sites devoted to it and my efforts are very amateur in comparison. If you are a first-timer then the excellent SOURDOUGH LOAF FOR BEGINNERS by Jack Sturgess is a good place to start. What I…
Sprucing the Goose 