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farine de seigle
3 produits
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Rye Flour
The bread baker's flour: rye ferments beautifully, which is why it's the traditional starter and backbone of sourdough and dense Northern European loaves. Lower in gluten than wheat, it bakes closer-textured breads with a deep, slightly sour, earthy flavour.
Organic wholemeal rye flour: the full grain, for dark, hearty loaves.
Stoneground wholemeal rye 100% (Serious Grains): traditionally milled for maximum flavour.
Organic light rye flour: sifted for a lighter crumb – easier for beginners and lighter sandwich loaves.
Start with 10–20% rye in a wheat dough for flavour without density, or go full rye for the real thing.
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Serious Grains
Farine de seigle complète (moulue sur pierre) 100 % - Serious Grains
Prix réduitA partir de £2.76
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Menu principal
-
-
-
-
-
- Kit de bombes de bain (3)
- Acide citrique (1)
- Sel de la mer Morte (Bain) (1)
- Terre de diatomées (2)
- Sel d'Epsom (1)
- sel gemme de l'Himalaya (2)
- Léchages de sel de l'Himalaya (1)
- Kala Namak (sel noir de l'Himalaya) (1)
- Eau de magnésium
- Sel marin (comestible) (19)
- Bicarbonate de sodium (bicarbonate de soude) (1)
-
- BLOG
- RECETTES