Description
A very small run of an experimental sourdough loaf using rhubarb from my garden. Don’t expect a whacking great rhubarb flavour, it’s not that sort of vegetable, but the slight tartness goes well with the tingle of Szechuan pepper. Structurally there’s a nod to ciabatta with a moist open crumb and dark floury crust.
Ingredients: organic white wheat flour, organic stoneground white wheat flour, rhubarb, Szechuan pepper, sea salt, water
Allergens: gluten
Size: small