Field to Fork Loaf No.16; with Malted Wheat

Here is another one of our results of a long period of developing a sourdough loaf using only locally grown organic grain which is freshly milled. It’s taken months of trials and it’s not straightforward due to the variation of texture, protein and enzyme levels. This is our 25% sifted Mariagertoba population wheat flour loaf kneaded in with a majority quantity of full freshly ground wholemeal organic wheat grain and just 5% Wholemeal dark rye “Boris” all grown near here by Turner’s of Bytham. Then we have added for epic taste; an English farmed organic wheat flake that is malted.