The Larousse Book of Bread: Recipes to Make at Home by Éric Kayser

  • Liquid sourdough starter (page 25)

    from The Larousse Book of Bread: Recipes to Make at Home The Larousse Book of Bread by Éric Kayser

    • Categories: Bread & rolls, savory
    • Ingredients: rye flour; clear honey
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Notes about this book

  • KarinaFrancis on January 12, 2019

    Made the Boule with relative success. Wasn’t sure about using sourdough starter and yeast, but it worked.

  • veragusta on November 04, 2017

    Great instructions for scoring.

  • Cati on June 24, 2015

    All the recipes in this book need a sour dough starter. If I had realised that I would not have bought it.

Notes about Recipes in this book

  • Whole wheat bread

    • willinzuri on August 21, 2021

      It is so fascinating to me how the dough goes from a sticky wet mess to a beautiful dough just by kneading. Yes, with the starter dough the bread is awesome, but I'm sure that if you take a bit of the dough and let it rise independently and add it back in after 20 min or so, it will also taste good. I feel so successful after baking his breads, like a real baker. Yes, this recipe came out perfectly and was delicious.

    • willinzuri on August 21, 2021

      My only complaint if there is one, is that the quantity is large. If you bake every 3 days when you have to feed the starter, you have quite a bit of bread to freeze as each recipe makes 3-4 small loaves. We are a two person household. A nice problem to have though. of course, I don't have to bake every 3 days...I can just throw out 100 g of the starter.

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  • ISBN 10 0714868876
  • ISBN 13 9780714868875
  • Linked ISBNs
  • Published Apr 20 2015
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United Kingdom
  • Publisher Phaidon Press
  • Imprint Phaidon Press Ltd

Publishers Text

Step-by-step home baking recipes from France's foremost culinary resource, Larousse, and Parisian master baker Éric Kayser.

The Larousse Book of Bread features more than 80 home baking recipes for breads and pastries from two of France’s most trusted authorities. From traditional Boule and Cob and specialty Ryes and Multigrains, to gluten-free Organic Sour Doughs and Spelts and sweet Brioches, Kayser’s easy-to-follow recipes feature detailed instructions and step-by-step photography.

No matter if you are creating quick and simple Farmhouse Breads or gourmet treats like Croissants and Viennese Chocolate Bread, with it's unique structure and a comprehensive guide to techniques, ingredients and equipment, The Larousse Book of Bread is the ideal baking resource for both home cooks and professionals.



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