100% heritage sourdough in a tin from The Sourdough School: Learn How to Make Delicious and Healthy Bread at Home (page 124) by Vanessa Kimbell

  • leaven
  • seeds of your choice
  • Show all ingredients...

  • EYB Comments

    Suggested stone-ground heritage wholegrain wheat flours include einkorn, emmer, spelt, Kamut, or durum. Can substitute sprouted grains for seeds of your choice.

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

    Suggested stone-ground heritage wholegrain wheat flours include einkorn, emmer, spelt, Kamut, or durum. Can substitute sprouted grains for seeds of your choice.

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