Fruit sourdough from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 43) by Pippa James and Michael James (AU)
- rye flour
- dried apricots
- cinnamon sticks
- whole cloves
- dates
- dried figs
- baker's flour
- whole wheat flour
- ground ginger
- sultanas
- currants
- raisins
- whole star anise
- white spelt flour
- oranges
- wholegrain flour
-
EYB Comments
The book's "How to make and maintain a starter" called for in this recipe requires 7 days to prepare. Dried fruit requires soaking overnight. Requires 9.5 hours to prepare and standing overnight. See recipe for variations.
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.
