Levain from The Pain D'Avignon Baking Book: A War, An Unlikely Bakery, and a Master Class in Bread (page 68) by Uliks Fehmiu and Kathleen Hackett
- bread flour
- sourdough starter
-
EYB Comments
You may use the Natural sourdough starter recipe on p. 66. Prepare ten to twelve hours in advance.
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.
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