Blue masa sourdough bread [Karlo Evaristo, 61 Hundred Bread] from Masa: Techniques, Recipes, and Reflections on a Timeless Staple (page 225) by Jorge Gaviria

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 fresh masa for blue corn masa harina. Levain must sit 2-2.5 hours, and dough must be refrigerated 12-18 hours.

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