The leaven from Ferment: A Practical Guide to the Ancient Art of Making Cultured Foods (page 173) by Holly Davis

  • flour of your choice
  • wholemeal rye flour

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

  • grace_xe2lnk on April 15, 2026

    Took 3 weeks but turned out great. Even used unfiltered tap water…

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