Wholemeal Sourdough

Have you been to see us? We’ve got some more information on how to look after your Sourdough starter from Yeo Valley HQ here.

  • 45 mins
    (plus 16 hours proving time)
  • Serves 4
  • 4 pan
  • Vegetarian
  • Intermediate

Ingredients

250g white flour

100g wholemeal flour

50g rye flour

6g salt

150g starter

225ml water

Method

1.Pre-heat the oven to 240°c.

2.Place the starter into the water.

3.Weigh out the dry ingredients and mix into the wet ingredients then leave to prove overnight

4.Knock back and place into Banneton (or a bowl lined with a clean, lightly floured tea towel)

5.Allow to prove for 3-4 hours in the kitchen

6.Bake at 240°c for 25 – 30 minutes, check if it’s finished by tapping the bottom to hear how it sounds. If it sound hollow then its ready!

 

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