Whole grain enriched sourdough from Flour is Flavour (page 22) by Dawn Woodward

  • honey
  • eggs
  • Show all ingredients...
  • Serves : 1 loaf

  • EYB Comments

    Levain and tangzhong must be made 3 to 4 hours ahead. Dough takes about 5-6 hours to make and must be refrigerated overnight. This recipe is for dough only; it can be used in the book’s recipes for hot cross buns, m(apple) cinnamon spirals, cinnamon rolls, and chocolate babka.

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

    Levain and tangzhong must be made 3 to 4 hours ahead. Dough takes about 5-6 hours to make and must be refrigerated overnight. This recipe is for dough only; it can be used in the book’s recipes for hot cross buns, m(apple) cinnamon spirals, cinnamon rolls, and chocolate babka.

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