My best sourdough (High-hydration white) from The Perfect Loaf: The Craft and Science of Sourdough Breads, Sweets, and More (page 257) 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.

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  • IvyManning on March 02, 2025

    Flat as a pancake and a total pain in the arse to boot. I spent ALL DAY on this damn recipe and the water was far too over hydrated to hold any shape. I have been making Tartine sourdough for 15 years and I have a 100% success rate. With this book I'm 0 for 2. For how exacting this guy is...the recipes are very inexact. He's wishy washy about the amount of water to add and gives you very vague pointers on how you should know what to do. I'm getting rid of the this book. It's too much work for too little pay back and I'm beginning to doubt my abilities as a sourdough baker, which is ridiculous because I've taught classes on the topic.

  • LauraMB on August 28, 2023

    The taste of this bread is excellent. I made it twice. The first time I used all of the water in the autolyse. It was too much water for my flour. I, subsequently, added none of the second addition of water and made some tweaks. The bread was a little flat but very good. The second time I made it, I did not add all of the water in the autolyse. The bread turned out perfectly and was delicious.

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