Sourdough September Boule - Hodmedod's Wholefoods
Norfolk baker and teacher Sue Hudson of Bread Workshops has created a trusty and delicious sourdough boule featuring rye and Flanders wheat for Sourdough Septem
Ingredients
- 100g Sourdough Leaven Starter
- 350g Water
- 10g Fine Sea Salt
- 400g Strong White Bread Flour
- 50g Wholemeal Flanders Flour
- 50g Wholemeal Rye Flour
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