Notes about Recipes in this book

• Miners' sourdough pancakes

  • emiliang on April 28, 2013

    Delicious. Didn't have on hand the milk starter required by the recipe, so I simply used about one cup of water, 1.25 cups of flour, and a plum-sized chunk of regular mother starter. Let it sit overnight, then proceeded with the recipe. Made about 12 pancakes, or four servings.

• White sourdough bread (Pain blanc au levain)

  • twoyolks on April 30, 2020

    I only vaguely followed the recipe. I fermented the starter for closer to 12 hours and didn't knead it at all. I did all the kneading with the complete dough. I also omitted the egg white glaze. The bread baked nicely and had a nice, soft crust. The bread had a nice crumb. I would've liked a bit more flavor in the bread.

• Olive oil bread (Pane all'olio)

  • twoyolks on March 12, 2019

    A simple bread that is pretty fast and not too difficult to make.

• Whole wheat bread

  • emiliang on August 29, 2013

    My new favorite yeast-based bread recipe. Used half all-purpose, half whole wheat flour. The full recipe yields an enormous, 2-pound loaf, that keeps very well for 3-4 days.