Ingredients
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225 g Leaven
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850 g Water
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500 g strong white roller-milled Flour
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500 g stoneground Wheat Flour
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20 g fine Sea Salt
Directions
Steps
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1
Done
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We teach three versions of our classic formula. This is the second version. It is halfway between the School’s classic sourdough loaf, which is just 20% wholegrain flour, and the 100% wholegrain version. It is made using 50% wholegrain and 50% white flour, and the result is lighter than wholegrain, whilst still offering much of the wholegrain flavour and nutritional benefits. This formula needs slightly more water because it is wholegrain and the bran takes up more of the water. |
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2
Done
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You will notice subtle differences between this dough and the classic 20% sourdough even with just a relatively small percentage change in the ratio of wholegrain flour to white. It will ferment slightly faster, the crumb will be moister and the sour flavour will be more pronounced. |
