Pain au levain from Williams-Sonoma Essentials of Baking: Recipes and Techniques for Successful Home Baking (page 58) by Cathy Burgett and Elinor Klivans and Lou Seibert Pappas and Chuck Williams
- unbleached all-purpose flour
- whole wheat flour
-
EYB Comments
Can substitute semolina flour for a portion of unbleached all-purpose flour. First stage starter must stand 72 hours, second stage starter must stand 24-48 hours, and dough must rise 8-12 hours.
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.
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