The peanut butter batard master from Whole Grain Sourdough at Home: The Simple Way to Bake Artisan Bread with Whole Wheat, Einkorn, Spelt, Rye and Other Ancient Grains (page 73) by Elaine Boddy

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

  • NicoleBrown on February 09, 2026

    I was so intrigued by this one; I had to try it out! Instructions were a bit different from other sourdough recipes I’ve followed. It never asked me to tighten the loaf. The only shaping was done by stretch and folds? Mine didn’t really want to be stretched either. No internal temp listed. I did the 50 minutes in a Dutch oven (that I had pre-heated inside oven) + 5 extra minutes uncovered. Bread was already looking pretty dark. Crumb looked a little gummy to me, but the taste! So good! Smells peanut buttery…but doesn’t really taste that way? I do think it made the sour flavor comes out more. I would 100% repeat this recipe. Even my kids liked it, and they are usually not sourdough fans.

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