Reed mace bread, conker bread, and Lords and Ladies bread
The flour you get from these sources is mostly starch. There are several different possible methods of processing. For reedmace, wash rhizome…
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Ingredients
- 400-425g wild flour (one of above or a mixture)– briefly warmed in a low oven
- 75-100g gluten flour
- 4 dessert spns olive oil
- 1 tspn sprinkle-in dried yeast
- water – warm
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