Pane di farro from Sourdough - Recipes for Rustic Fermented Breads, Sweets, Savories, and More (page 129) 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 20-32 hours to prepare. Can use the book's "Making your own starter".

  • Astrid5555 on June 11, 2021

    Used whole rye flour for the dark rye flour mentioned in the recipe. Delicious crust and crumb, husband commented positively on the only very subtle sourness of this bread. Will go into regular rotation.

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