Friendship loaf from Sourdough - Recipes for Rustic Fermented Breads, Sweets, Savories, and More (page 67) by Sarah Owens

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 12.5-53 hours to prepare. Can use the book's "Making your own starter".

  • eliza on May 09, 2025

    This bread tasted great with a thin crackly crust. I made half the recipe to try it out. Bread flour from Arva mill, red spring wheat from Flourist and milled my own buckwheat from raw groats. I completely changed the method; made levain overnight, then autolysed for several hours before adding salt. Did some coil folds then rested in the fridge overnight. Shaped and baked next morning. Resulting bread is as light as air. For my half recipe I think 1.5 tsp salt is about right. Baked 400 F covered 30 min then uncovered 10 min. Will def repeat.

  • skvalentine on October 08, 2021

    This is a favorite.

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