Porridge bread [Maia Surdam, OWL Bakery] from Southern Ground: Reclaiming Flavor Through Stone-Milled Flour (page 135) by Jennifer Lapidus

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

    Leaven must stand 8-10 hours or overnight, and dough must rise 4-7 hours and rest overnight. Flaxseeds must soak in water 8-10 hours up to overnight.

  • Astrid5555 on May 20, 2021

    A very uninvolved sourdough tin loaf that even my kids enjoyed to eat. Will go into my regular sourdough rotation.

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