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Baking with Cotswold Flour

I’ve been baking with @cotswoldflour Canadian and wow I love this stuff!

This was 78% water, 20% wholemeal flour and I could have gone much much higher on the water.

I’m excited to keep pushing the water up on this flour and see how I can go!

This was made following the “Your Whole-wheat %” recipe in the ebook which breaks down how to adjust your recipes as you change the amount of wholemeal/whole-wheat flour.

Like I explain in the recipe, it’s a great jumping off point as a first try. I’ll be adjusting for my second bake by adding more water and less sourdough.

Recipe in my ebook:

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