“I use this to make great sourdough, using 70% strong white bread flour and 30% 8 grain. Sometimes I’ll do 60/40 but don’t have to change the hydration levels on a small batch. The 8 grain has an amazing crunchy nutty texture and gives the bread more depth of flavour than anything else I’ve mixed the white with. I’d highly recommend this and don’t use anything else, this is my go to. I’ve still to try making a yeasted bread with the 8 grain so can’t give a review unfortunately but it’s on my ‘to do’ list.”
