Master levain (Levain-chef) from French Boulangerie: Recipes and Techniques from the Ferrandi School of Culinary Arts (page 36) by Ferrandi Paris

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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    Preparation requires 1 week.

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