Right, then. Last year I was sold 5 kilos of something rather special. No, not drugs, something better – Swedish Spring Wheat Flour. Most of it has now been used, experimenting with it in various combinations with other flours and, on its own, in makes amazingly good rolls, with a surprisingly yellow crumb. One thing I failed to do, while I had plenty, was make a loaf using it alone.
Now, I have just one kilo left, and it’s pretty much too late.
Well, OK, I could make one loaf, but the problem is that I want to make a couple of loaves, but a kilo just isn’t enough for a couple of 2lb loaves, so I need to pad it out with something which will either have little effect on its character, or, perhaps, complement it.
I’ve a couple of white flours to choose from, both my Continue reading