Sourdough bread from Relæ: A Book of Ideas (page 370) by Christian Puglisi

  • whole wheat flour
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  • unbleached wheat flour

  • EYB Comments

    Can substitute unbleached white bread flour for unbleached wheat flour, and brown bread flour for whole wheat flour. Allow starter to ferment for 2 to 3 days, and dough to chill for 20 to 24 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.

Notes about this recipe

  • Eat Your Books

    Can substitute unbleached white bread flour for unbleached wheat flour, and brown bread flour for whole wheat flour. Allow starter to ferment for 2 to 3 days, and dough to chill for 20 to 24 hours.

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