Pâte fermentée from The Hot Bread Kitchen Cookbook: Artisanal Baking from Around the World (page 126) by Jessamyn Waldman Rodriguez

  • bread flour
  • active dry yeast

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 08, 2018

    Very easy to make and use in recipes. Easy to scale up or down.

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