Classic Sourdough Bread
Whip up a delicious sourdough bread using Nature's Path organic all-purpose flour. This recipe is simple yet satisfying, perfect for...
Recipe was downloaded from www.naturespath.com
Buckwheat has a very unique flavour and aroma and is a great addition to add depth to your baking. Unfortunately, buckwheat flour does not form gluten so baking with it can be a challenge. Scalding the buckwheat flour before adding it to the dough allows you to add a much higher percentage of buckwheat to the loaf while still getting a nice open crumb. This loaf is very moist and keeps well for many days.
130 g Anita’s All Purpose White Flour
130 g Water
15 g Mature sourdough culture
170 g Anita’s Wholegrain Buckwheat Flour
400 g Very hot water (170-180F)
335 g Anita’s All Purpose White Flour
200 g Anita’s Stone Ground Whole Wheat Flour
310 g Water (room temperature)
17 g Fine sea salt
Whip up a delicious sourdough bread using Nature's Path organic all-purpose flour. This recipe is simple yet satisfying, perfect for...
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