This didn’t go entirely to plan. It turns out sorghum flour is gluten free and this caused the dough to sink in the oven, but having said that, it has a good taste and would be great as a soup bread.
Millet is a small grass seed that is commonly grown as a cereal crop. It’s indigenous in many countries and has a short growth season, favouring warmer, drier climates such as India, Mali and Nigeria. It’s yellow in colour and gives baked bread a lovely golden hue. The millet flour used here is from Ancient…>
Following on from the success of my previous Avoncroft Museum flour bread, I decided to buy some freshly milled spelt flour from there. The spelt from there is of single variety called Arcor. I have’t been able to find out much about the grain, but it’s produced another great loaf. Ingredients Leaven 25g Sourdough starter…>
When maintaining a sourdough starter, there is always excess starter that is usually disposed of after each feeding. I’ve never been to waste something I really wanted to make use of this live culture rather than through it away each weekend. So, looking into it, I discovered that crumpets and English muffins are frequently sited…>
Following the success of my earlier porridge bread, I had some flower petal muesli that I thought would add another dimension to a sourdough. Furthermore, my wife had got me for some wholemeal flour that had been milled locally at Avoncroft Museum, which was really exciting. It was very fine compared to my other wholemeals…>
This is the second set of loaves I have made with the excellent Avoncroft Museum flour. There’s something about this fine milled ingredient that’s great at absorbing water and gives the dough some real strength. It bakes with a lovely colour and gives a chewy crumb that’s hard to put down. This recipe is for…>