Wheat (YQ / Blacksmith / Flanders / Miller’s Choice), Lentils, Naked Barley, Flamingo Peas, Rye, Malted Oats, Spelt, Nettle, Seaweed
For allergens, including cereals containing gluten, see ingredients in bold.
This botanical base mix was developed by Vanessa Kimbell of the Sourdough School. Furthermore, the blend has been mixed at Hodmedodds and uses grains and seeds produced by UK farmers. It is intended for use in both sweet and savoury sourdough baking.
Botanical Blend #0+ is the second of a number of blends from the collaboration. It is the result of years of study by Vanessa into the gut microbiome’s functions, the process of wild yeast fermentation, and the art of baking for flavour and nutrition. They exhibit the diversity that we need to see in both our meals and the fields.
Any home baker can grind and incorporate the mixture into their baked goods to offer added flavour, nutrition, and scent.