Sourdough bread from Joy of Cooking (Sixth edition) (page 603) by Irma S. Rombauer and Marion Rombauer Becker

  • all-purpose flour
  • sourdough starter

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

    Requires overnight fermentation. See recipe for variations.

  • loehmichen on December 13, 2020

    This recipe makes a delicious, simple sourdough sandwich loaf. I used 3 cups of bread flour and 1 cup stone ground whole wheat for the sponge and 1 cup all purpose for the final dough. Added the suggested 2T of butter but not the eggs. Baked in glass loaf pans for 40 minutes.

  • loehmichen on December 13, 2020

    This recipe makes a delicious, simple sourdough sandwich loaf. I used 3 cups of bread flour and 1 cup of stone ground whole wheat for the sponge. And 1 cup all purpose flour for the final step. Included the suggested 2 T of butter but not the egg. Baked in glass loaf pans - took only 40 minutes.

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