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.
Ingredients
250g white flour
100g wholemeal flour
50g rye flour
6g salt
150g starter
225ml water
Try it with...
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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