The kind of flour you use is up to you. I use British white, rye, spelt wholemeal, heritage grain, chocolate (using 20% cocoa powder) and beetroot (using pureed beetroot instead of water). I recommend three things though. Firstly that the flour you use is organic, secondly that it is freshly milled, and lastly that it is stoneground. This will give your microbes the best nutritional support and it adds extra microbes via the flour, which also supports the health of the ferment.
Learn to bake the healthiest bread in the world
Based in rural Northamptonshire, within the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home; we'll teach you to make the healthiest bread in the world. We offer a range of bread making courses, both online and in person, including personalised bread, specifically tailored to suit your lifestyle, gut health, and unique genetics.
