65 percent sourdough rye with firm white levain from Bread: A Baker's Book of Techniques and Recipes: Second Edition (page 264) by Jeffrey Hamelman

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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

    Bread requires 12-14 hours for ripening the levain and over 1 hour fermentation before baking. You may use the Developing a stiff levain culture recipe on p. 429.

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