White sourdough bread (Pain blanc au levain) from The Village Baker: Classic Regional Breads, from Europe and America by Joe Ortiz

  • unbleached white flour
  • egg whites
  • Show all ingredients...

  • EYB Comments

    Can substitute all-purpose flour for unbleached white flour.

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

    Can substitute all-purpose flour for unbleached white flour.

  • twoyolks on April 30, 2020

    I only vaguely followed the recipe. I fermented the starter for closer to 12 hours and didn't knead it at all. I did all the kneading with the complete dough. I also omitted the egg white glaze. The bread baked nicely and had a nice, soft crust. The bread had a nice crumb. I would've liked a bit more flavor in the bread.

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