Sourdough from The Gentle Art of Preserving / Preserving - Pickling, Fermenting, Freezing, Drying, Curing and Canning: Inspirational Recipes from Around the World (page 225) by Katie Caldesi and Giancarlo Caldesi

  • white flour
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  • Serves : 11 oz

  • EYB Comments

    For the starter, can substitute rye flour or buckwheat flour for white flour. For the sponge (second stage of the recipe), can substitute whole-wheat flour for white flour. See recipe for variations of pink sourdough and pizza [dough].

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

    For the starter, can substitute rye flour or buckwheat flour for white flour. For the sponge (second stage of the recipe), can substitute whole-wheat flour for white flour. See recipe for variations of pink sourdough and pizza [dough].

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