Organically grown wheat flours
Organic wheat bran
When it comes to sourdoughs, most often the predominant flour is white – this may just be because most people expect this, or it may be because white flour tends to be easier for the baker to work with, more predictable and therefore more likely to give reliable and good-looking results. But a really good, long fermented, simple, brown, sourdough loaf is hard to beat – tasty, satisfying, nutritious and versatile.
This is a delicious soft, light, moist, chewy, brown loaf with added wheat bran coating the crust – all the nutritional goodness of a long fermented, brown dough – Yum!