The demand for sourdough is growing and why wouldn’t it be, it’s chewiness; it’s flavour and a satisfying depth that a normal sliced pan just can’t compete with.
But it’s not cheap, that’s because it takes a bit of time …but once you know how it’s easy. It just takes a little bit of know how, some time and of course great natural ingredients such as The Little Mill Stoneground Spelt flour.
We are delighted to have Eoin Jenkinson, Master Baker at The Little Mill give us his recipe to celebrate Sourdough September.
This is not your typical sourdough bread, being Irish and loving everything Irish I wanted to create a recipe as authentic as possible utilising low gluten Irish flours and also our pinhead oats. Traditionally brown bread or soda bread was called “cáca donn”, brown cake so I have added the “géar” meaning sour. I have also used milk as dairy was a staple in the Irish diet even before the potato. I have used Velvet Cloud sheeps milk as it is a beautiful Irish artisan product.