Sourdough starter & leaven [Ben MacKinnon, E5 Bakehouse] from Knead Peace: Bake for Ukraine (page 12) by Andrew Green

  • stoneground wholemeal rye bread flour
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  • wholemeal rye flour
  • Serves : 200g

  • EYB Comments

    Allow 12 days to make starter, and 2 days to make leaven.

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

    Allow 12 days to make starter, and 2 days to make leaven.

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