A new flour blend for the daily loaf
We are adding regional stone-milled flour to our sourdough dough.
Our daily sourdough now uses 20 percent stone-milled whole wheat flour from a regional mill. The other 80 percent is white bread flour. This keeps the loaf easy to slice while adding more wheat flavor.
We tried three small batches at 10, 20 and 30 percent whole wheat. The middle batch held its shape and had the soft crumb we wanted for toast and sandwiches. It also needed a little more water.
For every 5 kg of flour, Mara now adds 3.8 liters of water instead of 3.6. She checks each delivery before mixing a full batch because fresh flour can absorb water differently.
The loaf stays 800 g and costs $9. Ask at the counter if you would like to see the flour blend before buying a loaf.