Fifty-fifty [sourdough] from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 153) 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

  • LauraMB on June 13, 2025

    I've made this bread twice. It turned out great. I erred on the side of almost over-proofing, which produced a more open crumb.

  • Margret on January 19, 2025

    To repeat.

  • christineakiyoshi on November 11, 2024

    Very nice loaf, 50/50 is a great blend. Recipe was easy to follow and love the layout. I have sliced up the extras and put them in the freezer and the taste and texture is perfect when toasted. 5 stars

  • jenburkholder on January 13, 2023

    Turned out wonderfully. I underproofed it slightly, but flavor was great and instructions were almost foolproof. Great start into this book.

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