I’ve just taken six lovely sourdough loaves out of the oven, made with Stoate’s Mill organic strong white and rye flours. They smell and look delectable.
I’ll have to wait until tomorrow to try one, though!
Last weekend we made a much larger batch for the Harvest Festival at our local church.
They included both rye and white sourdoughs, a granary made with Stoate’s Maltstar, and pain de campagne made with French flour bought on a recent trip to France.