Buckwheat sourdough from Bavel: Modern Recipes Inspired by the Middle East (page 163) by Ori Menashe and Genevieve Gergis and Lesley Suter

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Farm cheese spread; Foie gras halva with dates & toasted sesame

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Notes about this recipe

  • maestra on November 14, 2022

    This is a very good loaf that's very simple to make if you already keep a sourdough starter. Your starter goes straight into the mix, ,no levain necessary. I do not have a Pullman loaf pan, so I proofed and baked this as two simple rounds. It rose perfectly, and the buckwheat comes through more than I expected for a relatively small amount used in the dough (50 g, along with 100g of ww flour and 850 g of bread flour).

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