About Us

Well Bread! is a small supplier of Artisan Breads and baked goods, local to Brixham in glorious South Devon.
We specialise in Organic Sourdoughs, made with Spelt and Rye, as well as Sweet and Savoury Rolls, Ciabatta and Focaccia.
We also make savoury snacks in a variety of flavours.
Yvonne and Richard hope you enjoy our products, available at selected locations in Torbay.
If you do, tell your friends so that we can grow. If you don't, please tell us, so that we can improve. Call on 07791 058070 or email at wellbread.brixham@gmail.com

Wednesday, 21 January 2015

Sourdough Digestive Biscuits

I was feeling bored this morning, so  I made some Sourdough Digestive Biscuits.

I also have a load of spare starter and its a good way to use it up.

About 20 minutes actual work, an hour resting in the fridge (the biscuits, not me) and 17 minutes in the oven .(Again the biscuits.)

Recipe below.

It's simply 80g finely ground Oats, 100g Wholemeal flour, 50g Dark Brown Sugar, 110g Unsalted Butter and 2g Salt, it 's more precise to use unsalted butter and add salt than guess how much is already there. Mix all that in a processor until you have a rough dough.

Then  add a good 100g of sourdough starter and a dash of milk. Mix it all together into a smooth dough and put in the fridge.

After an hour roll the dough out to about 4mm thick and cut into your preferred shape. Put them into the oven at 180 degrees for 10 minutes, then rotate the pans and put them back for another 10. Keep an eye on the edges, when they start to colour they are done. Let them cool and crisp on a rack.

1 comment:

  1. Interesting, discard out the fridge starter or ripe?