French-style sourdough (Pain au levain) from Bread on the Table: Recipes for Making and Enjoying Europe's Most Beloved Breads (page 70) by David Norman

  • rice flour
  • all-purpose flour
  • sourdough levain
  • whole rye flour
  • whole spelt flour
  • EYB Comments

    Starter must ferment 3-13 hours. Dough must ferment 1.5-2 hours, and proof up to 1 hour.

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

    Starter must ferment 3-13 hours. Dough must ferment 1.5-2 hours, and proof up to 1 hour.

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