Simple sourdough from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 27) by Maurizio Leo

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

    See recipe for variations.

  • KevinSeattle on March 04, 2026

    This is all timing and technique, but it works every time I’ve made it. The only criticism I have is probably on me and my scheduling: you have to know 3 days ahead to start it. So... it sort of helps to have a regular baking day (like Sunday) so you always know to star the levain on Friday (night).

  • Lynnette on December 29, 2025

    I made this about a year ago in my old house & oven and it turned out well, but I burnt the bottom of the two loaves. Doh! Now I’m in a new condo with a new-to-me oven and my second attempt turned out better.

  • stef on July 10, 2025

    Yes it takes much longer to make than most sourdough recipes. On my second attempt I am very pleased with the results. A chewy, lofty loaf.

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