July 12, 2018
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:
Ingredients
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
