40 g whole wheat sourdough, stiff
133 g whole wheat flour
144 g water
Let ferment for 12 hours.
278 g whole wheat sourdough starter
1000 g whole wheat flour
443 g water
1 can organic garbanzo beans with sea salt (425 g, do not drain the beans)
Knead the dough for 10-15 minutes and set aside for 1 hour.
15 g salt
1/2 teaspoon curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon lemon myrtle (info)
Knead the dough for another 10-15 minutes.
Let ferment for 4 hours.
Shape two loaves.
Let proof for 1 hour and then preheat your oven to 500 F. Bake for 15 minutes at 480 F and for 15 minutes at 450 F.
I created this recipe to make flat breads but I only cut two small pieces of dough and fried them in a preheated pancake pan. My husband really liked them with a bowl of langostino-tails-with-spinach-and-feta.