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.

Notes about this recipe

  • Eat Your Books

    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.

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