Whole wheat bread from The Larousse Book of Bread: Recipes to Make at Home (page 104) by Éric Kayser

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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

  • willinzuri on August 21, 2021

    My only complaint if there is one, is that the quantity is large. If you bake every 3 days when you have to feed the starter, you have quite a bit of bread to freeze as each recipe makes 3-4 small loaves. We are a two person household. A nice problem to have though. of course, I don't have to bake every 3 days...I can just throw out 100 g of the starter.

  • willinzuri on August 21, 2021

    It is so fascinating to me how the dough goes from a sticky wet mess to a beautiful dough just by kneading. Yes, with the starter dough the bread is awesome, but I'm sure that if you take a bit of the dough and let it rise independently and add it back in after 20 min or so, it will also taste good. I feel so successful after baking his breads, like a real baker. Yes, this recipe came out perfectly and was delicious.

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