SFx 5 I've been looking into buying local and supporting organic farming, and Aoyagi Seihun ticks both boxes. I make hand-mixed sourdough, and for my first bake with this flour i.e. the sesame loaf pictured, I used a blend of 78% Aoyagi's, with the rest being a mix of Canadian white and whole wheat flour, at a hydration of 76%. The flour takes time to absorb water, and I found that autolysing helps a lot, I did 1-hour, but next time I'll do longer. The dough is also more delicate to work with compared to dough made with Canadian white. The loaf came out light and soft, and makes wonderful sandwiches and toast!
1st Award at the EUROPEAN GARDEN AWARD 2019/20 (European Garden Heritage Network), in the category of Innovative Contemporary Concept or Design of a Park or Garden for Barcelona Botanical Garden. https://youtu.be/CYSl2NeEIFA