We Made A New Sourdough Recipe!

[@ayoubammar8862]

It's my job ❤️❤️

[@kevinu.k.7042]

Nice one. Are these breads free from dough conditioners too please? So you effectively do a 16 - 18 hour autolysis? Just flour and water? I've never heard of such a thing, but I don't doubt you know what you are doing. 👍

[@greenhalghscraftbakery]

Thank you for your comment :) Not all of our breads are so simple, but when it comes to our sour bread range the majority are made of flour, water, salt and natural yeast from the environment (Home grown culture). If you are interested in a specific bread, please get in touch and we can give you more specific info..

[@kevinu.k.7042]

​@@greenhalghscraftbakery Thank you for coming back. I am a home baker of some 40 years and someone who has read much about bread chemistry. I was quite intrigued by your method. Have I understood correctly you mix your flour and water and stand it in the bakery for 16-18 hours, with no salt or natural leaven? Just curiosity and seeking to understand. Thanks