“I bought this as the rye flour I'd bought before was out of stock, as was one I'd bought from a supermarket. I have been feeding my sourdough starter with it and it seems to be bringing it back to life (perhaps it suffered in the heat) and my last loaf was delicious! I would recommend this product.”
“I bought this as the rye flour I'd bought before was out of stock, as was one I'd bought from a supermarket. I have been feeding my sourdough starter with it and it seems to be bringing it back to life (perhaps it suffered in the heat) and my last loaf was delicious! I would recommend this product.”
“I used this flour in our regular bake which is a sourdough called 'Cromerty' from Andrew Whitley's 'Bread Matters'. The dough is moist - I use a stand mixer. I mixed extra rye into the dough, replacing 200g of white flour at the final knead. This flour made a noticeable difference to the flavour of the finished loaf - delicious!”
“I used this flour in our regular bake which is a sourdough called 'Cromerty' from Andrew Whitley's 'Bread Matters'. The dough is moist - I use a stand mixer. I mixed extra rye into the dough, replacing 200g of white flour at the final knead. This flour made a noticeable difference to the flavour of the finished loaf - delicious!”
