San Francisco sourdough from Crust & Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart
- bread flour
- whole wheat flour
- honey
- raisins
- diastatic malt
-
EYB Comments
See recipe for whole-wheat variation. Refrigerate starter overnight. Formed dough needs to be refrigerated overnight before baking.
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.