Ingredients
Ballybrado Organic Whole Rye Flour
Water
Sourdough Starter
How to make your own sourdough starter
Worth the wait!
Method
Day 1
50g flour, 50g water => mix, leave in jar with lid on
Day 2
50g flour, 50g water => mix, leave in jar with lid on
Day 3
50g flour, 50g water => mix, leave in jar with lid on. You might be able to see some bubbles forming in the mixture
Day 4
Discard 100g of starter in jar. Add 100g flour, 100g water => mix, leave in jar with lid on
Day 5
Discard 150g of starter in jar. Add 100g flour, 100g water => mix, leave in jar with lid on
Day 6
Discard 200g of starter in jar. Add 150g flour, 150g water => mix, leave in jar with lid on
Day 7
Discard 250g of starter in jar. Add 200g flour, 200g water => mix, leave in jar with lid on
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Our Recipes
Be inspired by our carefully selected, tried-and-tested, 100% adult-and-child-approved recipes made with your favourite Ballybrado products
100g Ballybrado Organic Whole Light Rye Flour, 350g Ballybrado Organic Whole Spelt Flour, 50g Ballybrado Organic Standard Oatflakes, 60g seeds of choice, e.g. chia, sunflower, pumpkin, sesame, linseed, 1 sachet fast action dry yeast, 1 tsp. salt, 400ml tepid water
Ingredients 250ml tepid milk 500g Ballybrado Organic White Spelt Flour 1 sachet instant
Ingredients Chocolate Fudge Icing, 300g dark chocolate, 150g unsalted butter, 100g icing sugar, 15g cocoa powder, Milk as required
