Bread menu c/o 18 February 2019
Here is what is coming to you this week:
the 3rd of our weekly special featuring heritage grain:
Wild West with Kamut, as well as
Lemon & Barley
and WW with wholemeal flour; I'm lowering the proportion of wholemeal to around 50% of total flour weight for the next few weeks as I've purchased a very good quality stoneground organic wholemeal flour but it's not strong enough to be used as the main flour in my recipe. Dont worry it is still pretty brown!
And on Friday only: my Lincs plum bread.
Enjoy your half-term for those whose life still goes by the rhythm of school holidays;rnjoy the week for all the others and hopefully see some of you soon.
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