Whole wheat and spelt sourdough bread from The Nourished Kitchen: Farm-to-Table Recipes for the Traditional Foods Lifestyle Featuring Bone Broths, Fermented Vegetables, Grass-fed Meats, Wholesome Fats, Raw Dairy, and Kombuchas by Jennifer McGruther

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Notes about this recipe

  • Eat Your Books

    The recipe suggests using this book's recipe for "Sourdough starter."

  • swegener on March 22, 2015

    My sourdough starter must have been less hydrated than the one called for in the book, because the dough was pretty dry. I ended up increasing the water and then adding in water after the fermentation stage when it was still dry. Overall, with more liquid added, it was quite good.

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