If you have your own recipe simply swap out 30g of plain flour for The Cricket Hop Co. cricket flour.

Sourdough cricket bread

Makes 2 loaves

1. Get a clean mental bowl then add the yogurt and milk. Cover with a cloth and leave out at room temperature to start developing its culture.

2. On the second day add the water and flour. Re cover. Repeat this process for 5 days feeding the sourdough starter with flour and water. You need to do this to keep the culture alive.

After 5 days it will start to smell sour and you can start using it. To do so transfer it into a glass jar. Label the date so you can track it if you have to much after the 5 days then pour half away every time you add fresh flour and water to it. You can then leave this in fridge. Take out the amount needed a day before use. Mix this the night before and cover for the next morning, leaving out at room temp you should see it bubbling. 

The loaf

Dissolve the salt in water, set aside mix occasionally to make sure salt dissolves. then mix the leaven with the water, use a wooden spoon or hands, then add flour until it turns into a shaggy dough. Place the dough in a bowl and cover with cling wrap and leave in warm place for at least 45 mins up to a few hours to proof.

Next pour the salt water and cricket powder into the dough and start to fold it. Do this on a floured surface. Knead the dough for 15 mins and then allow to rest for a further 30 mins and re mould and allow to rest again for another 30.

Knock the air out of the dough again and then start to shape the loaf into a round shape. Fold bread inside itself so it will rise. Use your thumb to grab the bottom lip again and gently roll the dough right side up. Don’t worry if its not perfectly round. it will change shape in the proof. The Italians call this "Rustic"!

Transfer to proofing baskets or a bowl with a fresh tea towel and dust it with flour. Cover and let proof again for 1 hour.

Finally dust your dutch oven pan with flour, transfer the dough to the pan, score the top and cook with lid on for 15 mins at 240C then remove lid and drop oven to 220c and cook for another 25 mins. Take out of the oven and give it a knock. It should sound hollow. Allow to cool and serve!