Ballymaloe Sourdough Bread
Every loaf is an adventure. Each will be slightly different and every time you make a loaf you will learn more about the process. Enjoy experimenting and remember, people have been making sourdough bread for centuries.
Ingredients
340g sourdough starter (see The New Ballymaloe Bread Book by Darina Allen, published by Gill Books)
200g cold water
230g strong white flour
70g malted/granary flour
20g rye flour
5g wheat germ
11g salt
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