This loaf was developed with Rhona, who brought Mungoswells Organic Wholemeal Strong Bread Flour along to our BYO Classic Sourdough Workshop. Mungoswells is a farm in the Scottish Borders, a region known for fertile soils and a climate well suited to growing cereals. It produced a full flavoured loaf, with a dark crust that Rhona described as 'dark textured, chunky and masculine'...
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