This week there was some locally produced chestnut flour to use up, so I put it in the bread mix. Here’s the recipe:

  • 1700 g wholegrain flour
  • 525 g chestnut flour
  • 275 g white flour
  • 400 g of sourdough starter
  • 1.7 l water
  • 60 g salt

Technically it was a disaster. The dough had no strength at all. Probably because I used so much wholegrain flour. So it turned out very flat.

However, it was still very tasty indeed. All’s well that ends well, as my mother used to say.

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