Surrey Homes | SH57 | July 2019 | Summer supplement inside

JPSmedia

The lifestyle magazine for Surrey - Inspirational Interiors, Fabulous Fashion, Delicious Dishes

The following are more complex recipes with a mixture of flours, but the

taste is divine and the loaves are even more wholesome as they contain

ancient, unmodified grains. They use the same method as previously.

Recipe Two

• 350g water

• 100g active starter

• 250g unbleached strong white flour

• 100g einkorn (an ancient grain)

• 50g khorasan (also known as

kamut – an ancient grain)

• 100g Organic Light Malthouse

Flour from Shipton Mill

• 9g fine sea salt, dissolved

in 9g water

Recipe Three

• 330-335g water

• 180g active white starter

• 300g unbleached strong

white flour

• 100g wholemeal spelt flour

• 50g wholemeal flour

• 50g khorasan (also known as

kamut – an ancient grain)

• 9g fine sea salt, dissolved

in 9g water

Find out more about Ilgin’s sourdough workshops at justsourdough.com

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