I love baking with heritage grains, and often use 20 per cent freshly milled grain in my classic sourdough formulas for flavour. Here, Vanessa gives an overview on heritage flour and shares a recipe for an einkorn tin loaf. To access the most comprehensive online sourdough course and our library of video tutorials, sourdough recipes, expert interviews and tips, subscribe now and join the Club.
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LOVE BAKE NOURISH
